BANANA BREAD PUDDING
I am amazed at how many different types of bread pudding there are. This one is wonderful. Prep time includes soaking the bread. This recipe is from Woods Hole B&B Inn, Falmouth, Massachusetts.
Provided by Miss Annie
Categories Dessert
Time 2h10m
Yield 6-8 serving(s)
Number Of Ingredients 11
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-BREAD PUDDING
How is this one different? It's made with banana bread instead of plain bread. I had an extra loaf of it that needed to be eaten or frozen, and was thinking about my Recipe #76914, and thought--"Why not?" So here it is...start with a layer of your favorite banana bread, a layer of chopped bananas, more bread, and a lovely custard poured over the whole thing. It is heavenly! A nice change of pace, and very easy to throw together.
Provided by ciao4293
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 7
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 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 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!
BANANA BREAD PUDDING
I invented this one night when I was bored. If you're single like I am, you always need to do something with that last banana or the last few slices of bread before they go bad. This is the perfect delicious solution!
Provided by Ladyceres
Categories Dessert
Time 20m
Yield 1-2 serving(s)
Number Of Ingredients 6
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.).
Nutrition Facts : Calories 709.7, Fat 30.9, SaturatedFat 16.8, Cholesterol 216.5, Sodium 433.9, Carbohydrate 104.5, Fiber 6.8, Sugar 64.6, Protein 13.3
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.
SALTED CARAMEL-BANANA BREAD PUDDING
Provided by Food Network Kitchen
Categories dessert
Time 3h10m
Yield 12 servings
Number Of Ingredients 18
Steps:
- Make the caramel: Combine the sugar and 1/4 cup water in a medium saucepan over medium heat, stirring just until the sugar dissolves. Cook, gently swirling the pan but not stirring, until amber, about 10 minutes. Brush any sugar crystals off the side of the pan with a wet pastry brush. Remove from the heat and carefully whisk in the butter, heavy cream, bourbon, lemon juice and kosher salt (the mixture will bubble). Pour into a bowl and set aside.
- Make the bread pudding: Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. Spread the bread cubes on a rimmed baking sheet and bake until dry and golden, about 20 minutes. Let cool completely.
- Whisk the eggs, sugar and kosher salt in a large bowl, then whisk in the milk, heavy cream and vanilla until smooth. Fold in the toasted bread and the banana slices. Transfer half of the mixture to the prepared baking dish and spread in an even layer. Drizzle with 1/2 cup of the caramel, then top with the remaining bread mixture. Cover with plastic wrap and refrigerate at least 1 hour or overnight. Cover and refrigerate the remaining caramel until ready to serve.
- Preheat the oven to 350 degrees F. Sprinkle the bread pudding with sea salt and bake until golden brown and set, about 1 hour, 15 minutes. Warm the remaining caramel and drizzle on top.
BANANAS FOSTER BREAD PUDDING
Two classic desserts come together in the ultimate mashup: a gooey, creamy bread pudding with bananas, rum and pecans. Typically, bananas foster gets torched at the end, but this version tastes much better with extra syrup drizzled on top.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- For the bread and syrup: Preheat the oven to 300 degrees F.
- Toast the bread cubes on a baking sheet until they start to dry and harden, about 20 minutes. Set aside.
- Raise the oven temperature to 325 degrees F. Grease a 9-by-13-inch baking dish with butter.
- Meanwhile, to make the syrup, add the butter, brown sugar, heavy cream, rum, vanilla and cinnamon to a small saucepan over medium-high heat and cook, stirring frequently, until the butter is melted, 1 to 2 minutes. Bring to a boil, then reduce the heat to low and simmer until the mixture is thickened, 3 to 4 minutes. Set aside to cool slightly, about 10 minutes.
- For the custard: Whisk together the heavy cream, milk, brown sugar, granulated sugar, rum, vanilla, salt, cinnamon, whole eggs and yolks in a large bowl. Add the bread, pecans and half of the syrup and stir until completely coated (reserve the other half of the syrup for later). Cover and let soak for about 30 minutes, pushing the bread down occasionally so that all the cubes are soaked.
- Thinly slice 4 of the bananas and fold into the bread mixture. Pour the mixture into the prepared baking dish. Bake until the custard is set and the top is golden brown, about 1 hour and 15 minutes. Let cool for 10 minutes in the pan.
- Thinly slice the remaining banana and scatter on top of the bread. Drizzle with the reserved syrup. Serve warm, at room temperature or cold with ice cream, if desired.
BANANA BREAD PUDDING
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
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.
WALNUT BANANA BREAD PUDDING
My mom has been making this recipe since I was little. This dessert is a big hit at every barbecue and potluck I bring this to! Sometimes I use pecans instead of walnuts. This is great with coconuts, raisins, and dried cranberries, too!
Provided by LoavesofLuv
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 10h5m
Yield 10
Number Of Ingredients 14
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.
Nutrition Facts : Calories 734.3 calories, Carbohydrate 83.2 g, Cholesterol 144.7 mg, Fat 40.4 g, Fiber 3.6 g, Protein 14.7 g, SaturatedFat 22.5 g, Sodium 459.5 mg, Sugar 50.3 g
BANANA BREAD PUDDING WITH RUM SAUCE
Categories Rum Fruit Dessert Bake Kwanzaa Raisin Banana Pecan Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 6 to 8
Number Of Ingredients 17
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.)
BANANA PECAN BREAD PUDDING
No ordinary bread pudding! Chef Hector Santiago's creation with rum sauce, finished almost like a french toast,and served with ice cream. Try to give it the overnight cooling, then all you need to do is finish it off for serving. Havent made this yet so serving size and times are guestimates
Provided by MarraMamba
Categories Dessert
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Melt butter in a skillet over medium heat. Add bananas and 2 ounces of sugar and cook several minutes, stirring to cook evenly. Remove from heat and cool to room temperature.
- Combine the heavy cream, rum, eggs, vanilla and remaining 3 ounces of sugar in a bowl and whisk to blend. Add bananas and bread and let this mixture soak for an hour minimum.
- Preheat oven to 300ºF. Line a rectangular terrine mold with plastic wrap and pour banana pudding mixture inside. Cover and cook in a water bath until it reaches 175ºF. Remove from oven and cool completely (preferably overnight).
- Rum Sauce:.
- Melt butter in a saucepan over medium-high heat. Add cream, sugar and salt. Bring to a boil, stirring until sugar dissolves. Remove from heat and stir in rum.
- To Assemble and Serve:
- Remove pudding from mold and slice into ½-inch slices. Coat each piece evenly with flour, egg wash, and pecan pieces. Fry each piece to order using equal parts oil and butter till golden on each side. Sprinkle with a bit of salt and serve with a scoop of ice cream. Drizzle with rum sauce and sprinkle with powdered sugar.
CHOCOLATE BANANA BREAD PUDDING
A local restaurant served a version of this recipe. I went crazy over it and decided to create my own. It's great served warm or cold.
Provided by Gabrielle
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h20m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 446.3 calories, Carbohydrate 77.9 g, Cholesterol 97.9 mg, Fat 11 g, Fiber 3.3 g, Protein 12.5 g, SaturatedFat 5.6 g, Sodium 404 mg, Sugar 44.6 g
BANANA-BREAD BREAD PUDDING
We used real banana bread in our Banana-bread Bread Pudding. Serve warm, straight from the oven.
Provided by Deborah Harroun
Categories Dessert
Time 2h30m
Yield 6
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
- In medium bowl, stir together flour, baking soda, cinnamon and 1/4 teaspoon salt. Set aside.
- In large bowl, beat butter and brown sugar with electric mixer on medium speed until well blended. Add 2 eggs, one at a time, beating well and scraping down side of bowl after each addition. Beat in bananas until well mixed. On low speed, gradually add flour mixture, beating just until combined. Pour into baking dish.
- Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool slightly, about 15 minutes.
- Cut Banana Bread into 1-inch cubes. Place cubes in single layer on ungreased cookie sheet. Return to oven; toast cubes 15 to 20 minutes, turning once or twice, until slightly dried out.
- Place dried cubes in ungreased 8-inch square (2-quart) glass baking dish or 6 individual ramekins. Set aside.
- In medium bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth and creamy. On low speed, beat in half-and-half. Add vanilla, salt and 3 eggs; beat until almost smooth. Pour Custard evenly over bread cubes in dish. Cubes should be completely soaked by Custard; if not, use spoon to press cubes down into Custard.
- Bake 35 to 50 minutes or until Custard is set. Sprinkle top of bread pudding with powdered sugar. Cut into squares; serve warm.
Nutrition Facts : ServingSize 1 Serving
BANANA BREAD PUDDING
Make and share this Banana Bread Pudding recipe from Food.com.
Provided by OceanIvy
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 461.8, Fat 21.1, SaturatedFat 12.1, Cholesterol 144.3, Sodium 565.2, Carbohydrate 59.8, Fiber 1.5, Sugar 29.4, Protein 9.5
NOT-TOO-SWEET BANANA BREAD PUDDING
This bread pudding is perfect for those of us who don't like it too sweet, but don't want to sacrifice rich custard. Nicely spiced, with perfect texture. Enjoy with a scoop of snickerdoodle ice cream and a glass of cold milk!
Provided by Allrecipes Member
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h5m
Yield 14
Number Of Ingredients 11
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.)
Nutrition Facts : Calories 305.9 calories, Carbohydrate 40.1 g, Cholesterol 93.8 mg, Fat 13.2 g, Fiber 0.5 g, Protein 7.7 g, SaturatedFat 6.4 g, Sodium 153.1 mg
BANANA BREAD & BUTTER PUDDING
A microwave pud that will have the family thinking you've been cooking for hours
Provided by Good Food team
Categories Dessert, Dinner, Supper, Treat
Time 20m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 412 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 38 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.99 milligram of sodium
BANANA BREAD PUDDING
Gluten-free bread was made for bread pudding, which is best made with stale bread, because store-bought gluten-free bread is basically stale to begin with (yes, I said it, but you know you've always thought it, too!). To make it even staler, I usually cut it into pieces and lay it out on a baking sheet overnight before making this recipe. Humble, homely, but oh so divine!
Yield makes 8 servings
Number Of Ingredients 12
Steps:
- Combine the canola oil and Sucanat in a heavy saucepan, and cook, stirring, over low heat, for about 3 minutes. Add the rice milk and stir well to combine. Add the cinnamon, nutmeg, and vanilla. Whisk well. Heat over medium-high heat, stirring often, until it begins to boil. Remove from the heat. Pour over the bread cubes in a shallow bowl, toss gently, and let soak for 30 minutes.
- Preheat the oven to 350°F. Grease an 11 by 7-inch or 8 by 8-inch baking dish with vegetable shortening. Add the salt and "flax eggs" to the bread mixture, stirring gently to combine.
- Pour half of the bread mixture into the pan. Top with two-thirds of the banana slices. Cover with the remaining half of the bread mixture. Top with the remaining third of the sliced bananas. Sprinkle the Sucanat/cinnamon mixture evenly over the top. Dot with the shortening.
- Bake for 1 hour, or until caramelized and golden brown on top. Let cool before serving.
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