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.
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.
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 & 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
THE BEST BANANA PUDDING
This creamy banana dessert is our very favorite version, piled high with layers of just-ripe bananas, rich vanilla pudding and tender cookies. We used vanilla bean paste instead of extract in our homemade filling for a bold flavor boost and topped the pudding with swirls of freshly whipped cream. When it all comes together, it's dreamy, luscious and feeds a crowd!
Provided by Food Network Kitchen
Categories dessert
Time 3h10m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Bring the milk to a simmer in a large saucepan over medium heat, then remove from the heat. Meanwhile, whisk the sugar, cornstarch, egg yolks, vanilla paste and salt together in a medium bowl.
- While whisking, slowly add about 1 cup of the warm milk to the egg mixture. Pour the egg mixture back into the saucepan, whisking constantly. Continue to cook over medium heat, whisking constantly, until the mixture comes to a boil. Lower the heat to maintain a simmer and cook until thickened, 3 to 5 minutes. Remove from the heat and whisk in the butter.
- Transfer the pudding to a large bowl and press a piece of plastic wrap directly against the surface. Refrigerate until cold, about 1 hour.
- Arrange 19 wafer cookies in the bottom of a 4-quart trifle dish. Top with 1 cup pudding, then arrange 2 sliced bananas on top. Repeat the layers ending with bananas.
- Add the heavy cream, confectioners' sugar and a pinch of salt to the bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until stiff peaks form, about 2 minutes.
- Spread the whipped cream over the pudding and sprinkle the crushed wafer cookies around the border. Refrigerate until the pudding is firm, at least 2 hours or up to overnight.
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-RAISIN BREAD PUDDING
We love egg-based challah (or brioche) for its golden color and rich texture, but you can use Italian or white sandwich bread instead.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Puddings & Custards Bread Pudding Recipes
Time 1h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees, with rack set in lower third. Butter a shallow 2-quart baking dish; set aside.
- In a large bowl, whisk together eggs, vanilla, salt, and 1/2 cup sugar until combined; whisk in milk. Add bread, bananas, and raisins; toss gently to combine. Set aside to let bread absorb liquid, about 10 minutes, stirring occasionally.
- Transfer mixture to prepared baking dish; sprinkle with remaining tablespoon sugar. Bake until a toothpick inserted in center of bread pudding comes out clean, 50 to 60 minutes. Let cool 10 minutes before serving.
Nutrition Facts : Calories 415 g, Fat 9 g, Protein 12 g, SaturatedFat 5 g
BANANA ESPRESSO BREAD PUDDING
Categories Bread Coffee Dairy Egg Fruit Dessert Bake Banana Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Put oven rack in middle position and preheat oven to 325°F.
- Arrange bread in 2 layers in a 2-quart (8-inch square) baking dish.
- Whisk together half-and-half, yolks, 3/4 cup sugar, and espresso powder, then pour over bread and soak 10 minutes.
- Cook bananas in butter in a 12-inch heavy skillet over moderate heat, turning over once, until golden brown, about 6 minutes total. Lay bananas, cut sides up, over bread and sprinkle evenly with remaining tablespoon sugar. Bake, uncovered, until custard is set, 50 minutes to 1 hour. Serve warm.
BANANA BREAD PUDDING
Bread pudding meets banana bread in this EASY breakfast or brunch recipe that everyone will LOVE!! Firmer exterior with a custardy interior and an amazing vanilla sauce that is to-die-for!!
Provided by Averie Sunshine
Categories Bread, Rolls, Muffins & Breakfast
Time 1h
Number Of Ingredients 18
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.
Nutrition Facts : Calories 451 calories, Carbohydrate 68 grams carbohydrates, Cholesterol 130 milligrams cholesterol, Fat 16 grams fat, Fiber 2 grams fiber, Protein 10 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 525 grams sodium, Sugar 45 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
COFFEE BANANA BREAD
This gluten free Coffee Banana Bread recipe is moist and easy to make! It's flavored with ripe bananas, cinnamon, and toasted walnuts.
Provided by Christine Rooney
Categories Breakfast
Time 1h30m
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees Fahrenheit.
- Generously grease a 9x5 inch loaf pan.
- Prepare 3/4 cup of strong coffee or espresso and allow to come to room temperature. You can also use Instant coffee or cold brew coffee if you prefer.
- Place 1/2 cup of chopped walnuts (unsalted) in a small cast iron skillet on the stove top. Heat to medium-low and toast the walnuts for 5 minutes, or until fragrant. Stir the walnuts occasionally to prevent burning. Remove from heat and set aside.
- Combine ¾ cup (equals 1 ½ sticks) of softened (but not melted) unsalted butter and 1 ½ cups packed dark brown sugar (can also use light brown sugar) in a mixing bowl. Cream the softened butter and brown sugar together with a hand mixer until light and fluffy.
- Mash 3 overripe bananas in a separate bowl with a fork or mashing tool.
- Add 2 eggs to the creamed butter and sugar mixture, along with 1 tsp. vanilla extract. Mix all of these ingredients together until completely combined.
- Add the mashed bananas to the wet ingredients and cream everything together with a hand mixer.
- In a separate bowl add 2 3/4 cups gluten free flour blend (or AP flour if not gluten free), 1 tsp. baking soda, and ¼ tsp. kosher salt. Mix together until combined.
- Alternately add the flour mixture and cooled coffee to the banana mixture. Add half the flour and combine. Next, add half the coffee and combine. Repeat with second half flour and coffee. Stir just until combined.
- Add 1 tsp. cinnamon and the ½ cup of toasted chopped walnuts to the bowl and fold the ingredients in until completely combined.
- Pour the batter into the greased loaf pan and place on the middle rack in the oven. Bake for 1 hour and 10-15 minutes at 350 degrees Fahrenheit.Baking times will vary depending on the type of loaf pan and oven used. This recipe usually takes around 1 hour and 10 minutes, but a few additional minutes may be needed.
- The bread is done when the top is crusty and the middle is soft, but not mushy. Place a toothpick in the middle of the bread and if it comes out clean, the bread is done.
- Allow the bread to cool a bit before serving.
Nutrition Facts : Calories 410 kcal, Carbohydrate 45 g, Protein 8 g, Fat 25 g, SaturatedFat 12 g, Cholesterol 87 mg, Sodium 248 mg, Fiber 7 g, Sugar 7 g, ServingSize 1 cup, TransFat 1 g, UnsaturatedFat 11 g
BANANA PANETTONE PUDDING
Provided by Jamie Oliver
Categories Desserts Christmas Puddings & desserts
Yield 12
Number Of Ingredients 14
Steps:
- This works great as a stand-alone recipe, but also as a component in Jamie's Celebration Roast from Together - see the full collection of menus here.
- ON THE DAY In a large mixing bowl, mash 50g of butter with a pinch of cinnamon, 50g of sugar and the vanilla paste. Crack in the eggs, squeeze in the clementine juice, add the milk and whisk together. At this point, you could add a splash of smooth whisky, brandy or golden rum, if you wish. Peel, finely slice and add the bananas, destone, finely chop and add the dates, randomly tear in the panettone, and mix it all together really well. Grease a shallow baking dish (25cm diameter) with a little butter, pour in the mixture, sprinkle over the almonds and a pinch of cinnamon, then cover and refrigerate until needed.
- TO SERVE Preheat the oven to 180°C/350°F/gas 4. Bake the pudding for 40 minutes, or until golden and bubbling, then leave to rest for 10 minutes while you make the sauce. Put the remaining 150g of sugar into a small non-stick frying pan with 50ml of water. Place on a medium heat and let the sugar melt until you have a chestnut brown caramel, swirling the pan occasionally - don't be tempted to touch it. Stand back and whisk in the cream until smooth and combined - it will bubble vigorously - then whisk in the remaining 15g of butter. Either pour the sauce over the pudding, or carefully decant it into a cute jug, for pouring at the table. Great with vanilla ice cream, if you so wish.
Nutrition Facts : Calories 363 calories, Fat 13.8 g fat, SaturatedFat 8 g saturated fat, Protein 7.7 g protein, Carbohydrate 53.8 g carbohydrate, Sugar 40.8 g sugar, Sodium 0.4 g salt, Fiber 1.3 g fibre
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- Spread the bread cubes on a rimmed baking sheet and toast them for 4 minutes, just until the outsides firm up a bit. Remove the bread, but leave the oven on.
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- Gather the Ingrediants. 1 box Jello brand instant banana pudding. 2 eggs. 3 overly ripe bananas. 8 teaspoons (1 stick) of butter. 1/2 teaspoon pure vanilla extract.
- After you mix the sugar and butter, on medium speed, crack open and add two eggs to the mix!!!
- Here comes the fun part!!! Now you MUST smash the bananas with your bare hands!!! (wash your hands first) Then add the smashed bananas to the mixture.
- Ok now you should add baking soda, flour, cinnamon, and the vanilla extract into the mix if you want this banana bread to come out right. Mix thouroghly, the dough will be sticky!!!
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- Puttin in the Puddin. Now you make the pudding. We used Jello instant pudding for the filling, you can use your own pudding recipe if you like.
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