Eggnog Banana Pudding Recipes

EGGNOG BANANA CREAM PIES

Steps:

• Line the bottoms and sides of three ungreased 5-in. pie plates with vanilla wafers. Arrange banana slices on bottom wafers; sprinkle with 1/4 teaspoon nutmeg. Set aside., Whisk milk and pudding mix for 2 minutes. In another bowl, beat cream cheese until smooth. Add pudding mixture and extract to cream cheese; beat on low speed until blended. Fold in whipped topping. Spoon over banana slices., Cover and refrigerate 1 hour. Just before serving, top with banana slices and 1/8 teaspoon nutmeg.

EGGNOG PUDDING

Steps:

• Mix dry pudding mix in a bowl with cinnamon, nutmeg, cloves, and ginger until well blended. Whisk in milk, stirring 2 minutes, or until no lumps remain.
• Pour pudding into serving dishes and refrigerate 2 hours, or until set.

BANANA NOG

Steps:

• In a large heavy saucepan, combine 1-1/2 cups milk, 1-1/2 cups cream, egg yolks and sugar. Cook and stir over medium-low heat until mixture reaches 160° and is thick enough to coat the back of a metal spoon., Place bananas in a food processor; cover and process until blended. Pour milk mixture into a pitcher; stir in the banana puree, rum, creme de cacao, vanilla, and remaining milk and cream. Cover and refrigerate for at least 3 hours before serving., Pour into chilled glasses. Garnish with whipped cream and sprinkle with cocoa if desired.

EGGNOG-FLAVORED RICE PUDDING

Steps:

• Combine eggnog, rice, vanilla extract, nutmeg, and salt in a saucepan; cook and stir over medium heat until bubbling, about 5 minutes.
• Whisk half-and-half and egg together in a glass bowl. Whisk in some of the hot eggnog mixture. Pour the egg mixture back into the saucepan; cook and stir until pudding is thick, about 5 minutes.

HOLIDAY BANANA PUDDING

Steps:

• Whisk brown sugar, granulated sugar, corn starch, and salt together in a non-stick pan.
• In a separate bowl, whisk together milk, egg nog, egg yolks. Then pour into the pan with the sugars, and stir to combine.
• Turn heat on to medium and cook, stirring gently as it starts to bubble, about 10 minutes. Continue to stir until it reaches pudding consistency. Stir in the butter. Once it is melted, remove from heat, and pour 1/2 cup into each parfait cup. Pour the rest into a glass bowl, and let it set up.
• Take 4 parfait cups or individual portion dishes, and scoop 1/2 cup of pudding into the bottom of each container.
• Top with slices of banana, and 5-6 Walkers Mini Shortbread Festive Shapes.
• Then add another 1/2 cup of the pudding mix over the Walkers Mini Shortbread Festive Shapes, and more banana slices, top with whipped cream and an individual cookie in the top!
• Serve immediately and enjoy.

BANANA-EGGNOG BREAD PUDDING WITH RUM SAUCE

Steps:

• MAKE THE PUDDING: Prheat oven to 375*F; grease a 13x9" baking pan (3 quarts).
• Place 1/2 the bread cubes in the baking pan; top with the banana slices and remaining bread cubes.
• In a large bowl, combine the eggnog, eggs, sugar, and nutmeg; blend well.
• Pour over the bread cubes; let stand 5 minutes.
• Bake for 40-50 minutes, or until a knife inserted in the center comes out clean.
• Meanwhile, make the SAUCE: In a small saucepan, combine all the sauce ingredients except the rum extract.
• Cook over medium heat, stirring constantly, until the mixture boils and thickens.
• Reduce heat to low; simmer for 5 minutes, stirring constantly.
• Stir in the rum extract; serve sauce warm.
• Dust individual servings with powdered sugar and top with a scoop of vanilla ice cream, if desired.

BANANA EGGNOG BREAD PUDDING WITH RUM SAUCE

Steps:

• Heat oven to 350F. Butter 13 x 9-inch (3 qt) baking dish. Place half of bread cubes in buttered baking dish. Top with banana slices and remaining bread cubes. In large bowl, combine eggnog, Large eggs, sugar, and nutmeg; blend well. Pour over bread cubes. Let stand 5 min. Bake at 350F for 40 to 50 min or possibly till knife inserted in center comes out clean. Meanwhile, in small saucepan, combine all sauce ingredients except rum extract. Cook over medium heat, stirring constantly, till mix boils and thickens. Reduce heat to low; simmer 5 min, stirring constantly. Stir in rum extract. Serve hot sauce over pudding.