Banana Bread Pudding Food

BANANA BREAD-BREAD PUDDING

Steps:

• Heat the oven to 350°F, and grease an 8-inch square baking dish.
• Slice the banana bread into 1 inch slices, place on a baking sheet, and toast in the oven, about 8-10 minutes, then cut into cubes.
• Place half the cubes in the baking dish, and cover with the chopped or sliced banana, then add the rest of the bread cubes over that.
• Whisk the half and half, milk, eggs, sugar and vanilla in a bowl, and pour over the banana bread cubes in the baking dish.
• Let it sit for about 5 minutes before putting it in the oven.
• Bake for one hour--a knife inserted in the center will look wet, but mostly clean.
• Let it set for 5-10 minutes, and scoop out and serve warm, with cream, or it's even delicious plain.

BANANA BREAD & BUTTER PUDDING

Steps:

• Toast the bread, spread with butter and cut each slice into 6 equal pieces. Arrange, butter side up, with the banana in a microwavable dish (approx 23cm wide by 5cm deep).
• Beat together the eggs, sugar, cinnamon and milk in a jug. In a small bowl, add the cornflour with a little of the milk, mix until smooth, then stir into the jug. Pour over the bread and banana, then sprinkle with the extra sugar. Bake, uncovered, in the microwave on High for 8-10 mins. Stand for 5 mins before serving.

CHOCOLATE BANANA BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
• In a large mixing bowl, mix eggs, milk, sugar, and vanilla until smooth. Stir in bread, bananas, and chocolate chips, and let rest 5 minutes for bread to soak. Pour into prepared pan.
• Line a roasting pan with a damp kitchen towel. Place loaf pan on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with water to reach halfway up the sides of the loaf pan. Bake in preheated oven for 1 hour, or until a knife inserted in the center comes out clean.

NUTELLA BANANA BRIOCHE BREAD PUDDING

Steps:

• Spray or butter a 13 by 9 by 2-inch baking dish.
• Spread the Nutella on all your bread slices, then put 2 slices together to make 6 sandwiches. Cut each sandwich into 8 pieces and toss them into a large bowl. Crack your eggs in another large bowl and whisk in the cream, milk, sugar, hazelnut liqueur, vanilla and almond extracts. Pour this mixture over the sandwich cubes. Now, mash your bananas and stir that into the bread cube mixture. Pour into the prepared baking dish. Let stand at least 1 hour and up to 2 hours, occasionally pressing the bread into the custard mixture. (Can be prepared 2 hours ahead. Cover and refrigerate.)
• Preheat the oven to 350 degrees F. Bake until the pudding is set in the center, 45 to 50 minutes. Cool slightly. Serve warm.

BANANA BREAD PUDDING

Steps:

• Put cubed bread in a large bowl with milk, let stand for 1 hour.
• Pre-heat oven to 325ºF.
• Spray 9" X 13" baking dish.
• In another bowl, beat together eggs, sugar and vanilla.
• Stir this mixture into the bread mixture.
• Fold in the mashed bananas, spices and raisins.
• Pour evenly into baking dish.
• Place uncovered in center of oven and bake 1 hour and 10 minutes.
• Remove from oven and cool to room temperature.
• Serve with a splash of rum and whipped cream, if desired.

BANANA BREAD PUDDING

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.

BANANA BREAD PUDDING

Steps:

• For the Banana Bread Pudding: Lay slices of banana on the bottom of a greased 2-quart casserole. This helps keep the bananas from getting dried out when baked. Then scatter the bread cubes over the top of the banana slices.
• In a medium bowl, lightly beat eggs, then add milk, sugar, vanilla, cinnamon, and salt.
• Pour the egg mixture over the bread cubes. Gently push the bread cubes into the egg mixture with the back of a spoon or spatula. You want all of the bread cubes to be thoroughly coated.
• Bake, uncovered, at 375° for 35 to 40 minutes or until a knife inserted in the middle comes out clean.
• For the Sauce: Melt the butter in a small saucepan. Whisk in the sugar and cornstarch. Then stir in the milk (or cream) and bring to a boil for 1 minute. Remove the sauce from the heat, stir in the vanilla and serve over the Banana Bread Pudding.

BANANA BREAD PUDDING

Steps:

• Preheat the oven to 325°F and have ready a greased 9x13" casserole dish.
• Combine the butter, milk, brown sugar, sweetened condensed milk, salt, cinnamon, and nutmeg in a saucepan over medium heat. Stir often and remove from the heat as soon as the butter has melted. Set aside to cool slightly.
• In the meantime, cut the bread into 1" cubes and set aside.
• In your largest mixing bowl, whisk the eggs until combined. Very slowly stream in the butter mixture, whisking all the while.
• Add the cubed bread to the bowl and stir until the bread is coated in the custard. Fold in about 2/3's of the bananas and transfer the mixture to the prepared dish.
• Wedge the remaining bananas into the top into the bread pudding so the tops and sides are barely peaking through. Bake for 45-50 minutes. To check for doneness, gently poke down on the center of the casserole (using the back of spoon) and watch for any runny liquid to reveal itself. If you see any liquid rising up, the dessert is not yet ready and should continue to bake a few minutes longer.
• Set aside to cool and set up completely on a wire rack for about 45 minutes. Serve and enjoy!
• Add the butter to a small saucepan over medium heat. As soon as the butter has melted, stir in the flour and whisk for about 1 minute.
• Add the milk one big splash at a time, whisking well after each addition. Once all the milk has been incorporated, add the brown sugar, cream, and salt and stir.
• Allow the mixture to simmer for about 5 minutes, or until slightly thickened, stirring occasionally. Add the vanilla and stir once more.
• Pour the sauce over the bread pudding just before serving and enjoy!

STRAWBERRY BANANA BREAD PUDDING

Steps:

• Preheat oven to 375 degrees F.
• Spray bottom of an 8 by 4 by 3-inch loaf pan with nonstick spray. Stir 1 1/4 cups strawberries, banana bread mix, eggs, oil and milk in a large bowl to blend. Transfer batter to prepared pan. Bake until a toothpick inserted into center of bread comes out clean, about 50 minutes. Cool 15 minutes in pan. Remove bread from pan.
• Meanwhile, stir remaining 3/4 cup strawberries (with syrup), berry yogurt, and plain yogurt in medium bowl to blend. Cover and refrigerate until ready to serve.
• Cut bread crosswise into slices and then into cubes. Transfer cubes to plates. Top with dollop of yogurt mixture and serve.

BANANA WALNUT BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with cooking spray. Add the cubed bread to the baking dish.
• Place the walnuts in a dry skillet over medium-low heat; cook and stir until the walnuts are golden brown and fragrant, about 2 minutes. Remove from the heat and set aside to cool.
• In a large mixing bowl, whisk together the heavy cream, egg yolks, brown sugar, cinnamon, salt, vanilla and nutmeg. Once combined, stir in the mashed bananas and 3/4 cup of the walnuts.
• Pour the custard over the bread cubes. Carefully toss to coat, making sure that the bread cubes are submerged in the custard, and let stand to allow the bread to soak up the custard, 10 to 15 minutes. Top with the remaining walnuts.
• Bake until the center is set, about 45 minutes. Let cool for 5 minutes. Serve with vanilla ice cream.

BANANA BREAD PUDDING

Steps:

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

BANANA BRIOCHE BREAD PUDDING

Steps:

• Preheat the oven to 375 degrees F.
• Put the brioche cubes in a large bowl.
• In a saucepan, add the cream, 1 cup of brown sugar and pinch of salt. Bring to a simmer over medium heat. Whisk the eggs and yolks together in a large bowl. In a slow stream, pour the hot cream mixture into whisked eggs to temper. Strain through a fine mesh sieve over the brioche cubes. Let this sit to allow the bread to absorb some of the liquid, about 10 minutes.
• In a bowl, mash the bananas with 1/4 cup of the brown sugar. Fold the mashed bananas into the bread cubes and transfer the mixture to an 8 by 11-inch baking dish. Sprinkle with the remaining 2 tablespoons of brown sugar and cover with foil. Bake until mostly set, about 35 to 40 minutes. Remove the foil and bake another 15 minutes. Remove from oven when top is golden brown. Eat and enjoy!

WALNUT BANANA BREAD PUDDING

Steps:

• Grease a 9x13-inch baking dish with 1 tablespoon of butter; place the remaining butter in a saucepan over low heat, and melt the butter. Spread the French bread cubes out into the greased pan, and drizzle the melted butter over the bread.
• Place the walnuts into a dry skillet over medium-low heat; cook and stir until the walnuts turn a light golden brown and give off a toasted fragrance, about 2 minutes. Watch carefully so they don't burn. Remove from heat, and transfer walnuts into a bowl immediately to cool. Set walnuts aside.
• In a large mixing bowl, beat the eggs lightly just to break yolks, and mix in the cream, condensed milk, coconut milk, brown sugar, vanilla extract, cinnamon, nutmeg, allspice, and salt. Whisk to thoroughly combine until smooth. Stir in mashed banana and 3/4 cup of walnuts. Pour the banana mixture evenly over the bread cubes, and push bread cubes into the mixture to coat well with the custard. Sprinkle with remaining 1/4 cup of toasted walnuts. Cover the dish with plastic wrap, and refrigerate 8 to 12 hours.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap, and cover dish with foil.
• Bake in the preheated oven for 15 minutes, then remove the foil and return to oven until the top is browned and the edges are pulling away from the pan, about 45 more minutes. Allow to cool before serving.

BANANA BREAD PUDDING

Steps:

• Preheat oven to 375F, spray a 2 to 3-quart casserole dish with cooking spray, and add the bread cubes; set aside.
• Pour the butter over the bread and toss to coat; set aside.
• To a medium bowl, add the eggs and lightly beat them.
• Add the milk, sugar, vanilla, cinnamon, salt, and stir to combine.
• Add the bananas and stir to combine (Note - use firm bananas so they hold their shape and don't fall apart while baking).
• Optionally stir in the raisins.
• Pour the wet mixture over the bread cubes and mix with your hands to toss and coat the bread evenly.
• Bake for about 45 to 50 minutes or until the top is lightly golden brown and there's no liquid pooling in the center. When the bread pudding is in the final 5 to 10 minutes of baking, make the sauce.
• To a medium sauce pan, add the butter and heat over medium heat to melt.
• Add the cornstarch to the butter and whisk to combine until disolved.
• Add the sugars, milk, corn syrup, salt, and whisk to combine. Cook and stir over medium-low heat until the mixture comes to a full boil. Boil for 1 to 1 1/2 minutes.
• Remove mixture from the heat and stir in the vanilla. Add the warm sauce over the warm bread pudding and serve immediately; you may have leftover sauce, which will keep airtight in the fridge for up to 2 weeks.

BANANA BREAD PUDDING W/ WHEAT BREAD

Steps:

• Cut bread into 1" cubes. Put bread and milk in bowl and set in fridge for 1 hour, stirring occasionally to make sure all bread gets soaked.
• Heat oven to 325 degrees. Spray/oil 9x13 glass baking dish.
• In separate bowl, whisk together sugar, eggs, vanilla, almond flavoring, and cinnamon until frothy.
• Remove bread from fridge. Sprinkle with salt and stir. Add egg mixture and stir until well blended.
• Fold in bananas, stirring gently until banana is evenly distributed.
• Pout into baking dish and bake for 1 hour 15 minutes, or until golden brown and mostly firm (should barely jiggle when moved).
• Cool and serve.

BANANA AND CHOCOLATE BREAD PUDDING

Steps:

• Place bread into a bowl and drizzle with melted butter, mix well to coat.
• In another bowl, whisk eggs, sugar, milk, nutmeg and vanilla together. In another bowl mash up 1 banana and add to custard, pour over the bread and allow to soak for 15 minutes. Dice up the other banana and fold into bread pudding mixture. Grease 6 (2 1/2-inch by 2?inch) tall ring mold and wrap the bottom with foil. Spoon bread pudding mixture into mold 1/2 way then press 1 chunk of chocolate into the center then continue to fill to the top. Bake in a 325 degree oven until it is set and brown, about 35 to 40 minutes. Serve with Dark Rum Creme Anglaise.
• To a saucepan add milk, scrape vanilla bean seeds into milk and add the pod. Bring almost to a boil. Remove from heat and allow bean to infuse for 10 minutes, then remove the bean. In a bowl whisk egg yolks and sugar until thick and light in color, then temper with hot milk. Pour mixture back into the pot and gently stirring constantly with a wooden spoon until custard thickens slightly. Remove from heat and strain through a fine sieve into a bowl over ice. Stir in rum and cover tightly so skin does not form while it is cooling.

BANANA BREAD PUDDING

Steps:

• In a small bowl, beat egg.
• Add sugar and butter, and mix until smooth.
• Add banana, and mash with a fork or potato masher.
• Batter will be lumpy.
• Add chips, nuts, etc.
• Tear bread into small pieces and add to mixture.
• Stir until bread is coated with the batter.
• Pour into smallest baking pan you have.
• (I used a 6 1/2 inch cast iron skillet.) Bake at 375 degrees for 15 minutes.
• (Remember to adjust cooking time depending on the size of the pan.).

EASY BANANA BREAD PUDDING

Steps:

• Dice your day old loaf of french bread, or thick sandwich bread (do not use heels).
• Add milk to large bowl. Put diced bread into milk and soak milk up with bread. In separate bowl add eggs, sugar, vanilla, almond extract and mix well.
• Add sugar mixture to bread mixture and gently fold together. Cut banana, add to mixture and add your caramel bits to mixture.
• Spray non stick cooking spray into glass 9x12 baking dish.
• Pour mix directly into glass baking dish and put in oven at 350 degrees for approx. 30 minutes or until egg is no longer soft.
• You don't want to over cook this as bread pudding should be soft, but egg needs to be cooked vs. translucent.
• Cool in pan on cooling rack for 10-15 minutes before serving so it can solidify.

NOT-TOO-SWEET BANANA BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch glass baking dish with nonstick spray.
• Break banana bread, including heels, into 1-inch pieces. Place in the prepared dish.
• Pour condensed and evaporated milks into a 4-cup measure. Add enough regular milk to make 4 cups. Pour this into a large bowl.
• Add eggs, 1/4 cup sugar, vanilla, and cinnamon and stir briskly until well blended.
• Pour custard mixture over the bread. Push bread down with the back of a spoon until it is soaked through. Scatter butter pieces across the top and sprinkle with remaining sugar.
• Bake in the preheated oven until golden and set in the center, 45 minutes to 1 hour. (Pudding may look dark around the edges.)

BANANA BREAD PUDDING WITH RUM SAUCE

Steps:

• FOR BANANA BREAD PUDDING:
• Combine raisins and 2 tablespoons rum in a small bowl. Let stand 20 minutes.
• Melt 2 tablespoons butter in heavy large skillet over medium heat. Add bananas and 2 tablespoons sugar and cook until bananas are tender, about 2 minutes per side. Remove from heat. Combine whipping cream, eggs, vanilla extract and remaining 1/4 cup rum and 3 tablespoons sugar in a medium bowl and whisk to blend.
• Preheat oven to 350°F. Butter 9X5X3-inch loaf pan. Arrange 1/3 of bread strips crosswise in bottom of prepared pan. Arrange 6 banana pieces atop bread. Sprinkle with half of raisins and half of pecans. Arrange 1/3 of bread strips crosswise atop bananas. Pour half of egg mixture over. Arrange remaining banana pieces atop bread. Sprinkle with remaining raisins and pecans. Arrange remaining bread strips crosswise atop bananas. Pour remaining egg mixture over. Press gently on top layer to compact. Let stand 15 minutes.
• Bake bread pudding until puffed and golden and knife inserted into center comes out clean, about 45 minutes. Transfer to rack and cool slightly.
• Cut bread pudding into slices. Arrange on plates; drizzle with warm Rum Sauce and serve.
• MAKE RUM SAUCE (Makes about 1 cup):
• Melt butter in heavy medium saucepan over medium-high heat. Add cream, sugar and salt. Bring to boil, stirring until sugar dissolves. Remove from heat. Stir in rum. (Can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat, stirring constantly.)