Dreamy Vanilla Pudding Recipes

CREAMY DREAMY BANANA PUDDING

Steps:

• 1. Separate eggs putting the whites in a mixing bowl and the yolks in a small bowl.
• 2. In a sauce pan add flour, sugar, salt. Stir with a whisk until well combined.
• 3. Whisk the egg yolks until smooth. Pour 2 cups of milk in a measuring cup. Add yolks and mix until smooth.
• 4. Pour 1/3 cup of milk mixture into sauce pan of flour mixture. Stir until smooth. Turn heat on to medium low and add the rest of the milk mixture. With a whisk stir constantly until pudding gets thick about 15 minutes. when you start seeing large bubbles stir 1 more minute.
• 5. Remove from heat and add butter, vanilla, and banana extract. Stir until well combined. Slice your bananas thinly.
• 6. In a oven proof dish arrange cookies in a single layer on the bottom and sides of dish. Layer 1/2 of the banana slices on top of cookies.
• 7. Pour Pudding over bananas.
• 8. Top with bananas and then cookies.
• 9. For meringue: Preheat oven to 375 degrees.
• 10. Beat egg whites until soft peaks form. Add sugar slowly until stiff peaks form.
• 11. This is the texture you are looking for.
• 12. Spread meringue evenly over cookies. Bake for 12 minutes.
• 13. Remove from oven and allow pudding to cool. This is best served warm. You can reheat leftover pudding in the microwave...that is if you have any left.

DREAMY FRENCH BREAD PUDDING

Steps:

• Preheat oven to 375°F.
• Lightly grease a 13" x 9" baking dish. Tear or cube the French bread into 1" pieces and place in the baking dish.
• In a mixing bowl, beat the eggs, egg yolks, butter, 1 1/4 cups sugar, orange juice, zest and vanilla extract. Set 1/4 cup of sugar aside.
• Add the nutmeg, cinnamon and Rice Dream to the egg mixture; whisking well until blended. Stir in the raisins and nuts if using.
• Pour the mixture over the French bread then lightly stir the mixture to coat and to prevent the bread pudding from burning.
• Let stand for 10 minutes to allow the bread to absorb the mixture.
• Cover the baking dish with aluminum foil. Bake for 35 minutes, remove foil and sprinkle top with the remaining 1/4 cup sugar.
• Baked uncovered for another 30-40 minutes, or until the top is golden and pudding "puffs" up. Add the almonds last 10-15 minutes of baking.
• Serve warm. Dollop with non dairy topping or fresh whipping cream if desired.

CREAMY VANILLA PUDDING

Steps:

• In a heavy saucepan combine sugar, cornstarch, salt, half and half cream, cinnamon and nutmeg (if using) bring to a boil whisking vigorously over medium heat.
• As soon as the mixture is very hot whisk in the egg yolk and cook whisking vigorously until thickened and bubbly (about 2 minutes).
• Remove from heat and immediately stir in vanilla and butter until smooth and combined.
• Transfer to a heat-proof bowl, then place a piece of plastic wrap directly over the pudding.
• Cool for about 30 minutes on the counter then refrigerate until cold.