Pudin De Pan With Bananas Recipes

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BANANA PUDDING



Banana Pudding image

I didn't see my son, Lance Corporal Eric Harris, for more than two years after he enlisted in the Marines after high school. And when I saw him arrive at the airport, I just grabbed hold of him and burst out crying. When we got home, the first thing he ate was two bowls of my easy banana pudding recipe. He's a true southern boy! It's a dessert, but you can have it for breakfast, lunch or dinner. -Stephanie Harris, Montpelier, Virginia

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 9 servings.

Number Of Ingredients 8

3/4 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
3 cups 2% milk
3 large eggs
1-1/2 teaspoons vanilla extract
8 ounces vanilla wafers (about 60 cookies), divided
4 large ripe bananas, cut into 1/4-inch slices

Steps:

  • In a large saucepan, mix sugar, flour and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk eggs. Whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in vanilla. Cool 15 minutes, stirring occasionally., In an ungreased 8-in. square baking dish, layer 25 vanilla wafers, half of the banana slices and half of the pudding. Repeat layers., Press plastic wrap onto surface of pudding. Refrigerate 4 hours or overnight. Just before serving, remove wrap; crush remaining wafers and sprinkle over top.

Nutrition Facts : Calories 302 calories, Fat 7g fat (2g saturated fat), Cholesterol 80mg cholesterol, Sodium 206mg sodium, Carbohydrate 55g carbohydrate (37g sugars, Fiber 2g fiber), Protein 7g protein.

BUDIN (PUERTO RICAN BREAD PUDDING)



Budin (Puerto Rican Bread Pudding) image

Budin is a traditional Puerto Rican bread pudding, this recipe was provide to me by a friend and I thought I share it with you all. Enjoy!

Provided by Nande

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 5h

Yield 10

Number Of Ingredients 13

1 cup water
2 (3 inch) cinnamon sticks
15 whole cloves
1 teaspoon anise seed
2 tablespoons water
½ cup white sugar
1 (1 pound) loaf day-old bread
4 cups evaporated milk
4 eggs
1 ½ cups white sugar
1 teaspoon vanilla extract
¾ teaspoon salt
¼ cup butter, melted

Steps:

  • Bring 1 cup of water to a boil in a small saucepan over high heat. Add the cinnamon sticks, cloves, and anise seeds. Cover, and set aside to steep for 15 minutes.
  • Meanwhile, combine 2 tablespoons water with 1/2 cup sugar in a saucepan over medium-high heat. Stir occasionally to dissolve the sugar completely, but stop stirring once the mixture comes to a boil. Stay near the stove to monitor the color, swirling the pan gently to redistribute the caramel as the sugar begins to darken. Cook to about 310 degrees F (160 degrees C), or until the sugar turns light golden brown, then pour into a 9x5 inch loaf pan. Set aside to allow the caramel to harden.
  • Preheat an oven to 350 degrees F (175 degrees C).
  • Remove the crusts from the day-old bread, tear the bread into cubes, and place into a large mixing bowl. Strain the spice tea through a fine mesh sieve to remove the spices. Add to the bread along with the evaporated milk. Stir to evenly moisten, and set aside for 10 minutes. Whisk the eggs in a large mixing bowl along with 1 1/2 cups of sugar, the vanilla extract, salt, and melted butter. Stir in the moistened bread mixture until evenly mixed. Pour into the loaf pan over the caramel.
  • Line a roasting pan with a damp kitchen towel. Place the loaf pan on the towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Cool in the pan for about an hour, then refrigerate until cold, 2 hours more. When ready, invert the budin onto a serving plate. The caramel will have turned to a syrup and will cover the budin like a sauce.

Nutrition Facts : Calories 488.4 calories, Carbohydrate 74.9 g, Cholesterol 115.8 mg, Fat 15.8 g, Fiber 2 g, Protein 13.1 g, SaturatedFat 8.5 g, Sodium 656.1 mg, Sugar 52.3 g

BANANA BREAD PUDDING



Banana Bread Pudding image

When I visited my grandmother in summer, I always looked forward to the comforting banana bread pudding she'd make. With its crusty golden top, custard-like inside and smooth vanilla sauce, this pudding is a real homespun dessert. Now I make it for my grandchildren. -Mary Detweiler, Middlefield, Ohio

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6 servings.

Number Of Ingredients 17

4 cups cubed day-old French or sourdough bread (1-in. pieces)
1/4 cup butter, melted
3 large eggs, room temperature
2 cups whole milk
1/2 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup sliced firm bananas (1/4-inch pieces)
SAUCE:
3 tablespoons butter
2 tablespoons sugar
1 tablespoon cornstarch
3/4 cup whole milk
1/4 cup light corn syrup
1 teaspoon vanilla extract

Steps:

  • Place the bread cubes in a greased 2-qt. casserole; pour butter over top and toss to coat. In a medium bowl, lightly beat eggs; add milk, sugar, vanilla, cinnamon, nutmeg and salt. Stir in bananas. , Pour over bread cubes and stir to coat. Bake, uncovered, at 375° for about 40 minutes or until a knife inserted in the center comes out clean. , Meanwhile, for sauce, melt butter in a small saucepan. Combine sugar and cornstarch; add to butter. Stir in milk and corn syrup. Cook and stir over medium heat until the mixture comes to a full boil. Boil for 1 minute. Remove from the heat; stir in the vanilla. Serve warm sauce over warm pudding.

Nutrition Facts : Calories 439 calories, Fat 21g fat (12g saturated fat), Cholesterol 157mg cholesterol, Sodium 561mg sodium, Carbohydrate 56g carbohydrate (38g sugars, Fiber 1g fiber), Protein 9g protein.

PUDIN DE PAN WITH BANANAS



Pudin De Pan With Bananas image

My son brought this recipe home from his math tutor's housekeeper, and it's really great. We hosted a casual party last night, so I made this dessert yesterday afternoon, and kept it in the warming drawer of my oven until dinner time, and it was super delish with a light texture but a rich taste. I don't know how it would be cold or reheated, because there were no leftovers!

Provided by PamC6283

Categories     Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 6

1 large loaf Cuban bread (use stale bread or if fresh, break into large chunks and dry in oven at 200F for about 30 minutes)
3 ripe bananas
1/2 cup butter (one stick)
3 large eggs
2 cups sugar
4 cups whole milk

Steps:

  • Preheat oven to 375°F Butter or spray with cooking spray a 9x13 glass or ceramic baking pan. Slice two of the bananas into the bottom of the dish. Tear about half the loaf of bread into small pieces over the bananas in the pan. Slice the remaining banana over the bread, and dot with about half of the butter. Tear the remaining bread into the pan, and dot with the remaining butter. In a medium bowl, whisk the eggs with the sugar, then whisk in the milk. Pour the milk mixture over the bread in the pan. Use your hands to gently push the bread mixture down so all the bread is moistened, it does not have to be submerged in the milk. Let stand for about 10 minutes, then bake for 50 to 60 minutes till golden brown on top. The pudding will be a little jiggly in the middle when you take it out of the oven but will set up as it cools slightly.

Nutrition Facts : Calories 435.4, Fat 17.5, SaturatedFat 10.2, Cholesterol 122, Sodium 157.2, Carbohydrate 65.8, Fiber 1.1, Sugar 61.9, Protein 6.9

PUDIN DE PAN CHOCOLATE



Pudin De Pan Chocolate image

Make and share this Pudin De Pan Chocolate recipe from Food.com.

Provided by sheepdoc

Categories     Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

3 cups milk, divided
2/3 cup semi-sweet chocolate chips
3/4 cup sugar
4 tablespoons butter
5 cups white bread, day-old, cubed
2 teaspoons vanilla
3/4 teaspoon cinnamon
3 eggs, beaten

Steps:

  • Preheat oven to 350.
  • Grease 1.5 qt pan.
  • Combine 2 c milk, sugar, chocolate chips, butter and heat to melt chocolate and butter on stove or in microwave.
  • Remove from heat and stir in bread cubes, cinnamon, vanilla, and remaining 1 cup of milk.
  • Stir in eggs.
  • Let sit 5 minutes.
  • Pour into greased pan.
  • Bake 45-55 minutes, until knife comes out clean.
  • Serve warm with whipped cream.

Nutrition Facts : Calories 472.7, Fat 21.4, SaturatedFat 12, Cholesterol 130.4, Sodium 357, Carbohydrate 62.2, Fiber 2.2, Sugar 37, Protein 10.9

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