Banana Muffin Pudding Food

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BANANA MUFFIN PUDDING



Banana Muffin Pudding image

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 6 servings

Number Of Ingredients 9

3 cups whole milk
4 large egg yolks
1/4 cup cornstarch
1/2 cup sugar
Pinch of salt
2 tablespoons unsalted butter
2 teaspoons vanilla extract
3 large banana-nut muffins, cut into 3/4-inch-thick slices
2 bananas, cut into 1/4-inch-thick slices

Steps:

  • Make the custard: Bring the milk to a simmer in a medium saucepan over medium heat. Whisk the egg yolks, cornstarch, sugar and salt in a large bowl. Gradually pour the hot milk into the egg mixture, whisking constantly. Pour the mixture back into the saucepan and cook, whisking constantly, until thick and bubbling, about 3 minutes. Strain through a fine-mesh sieve into a bowl, pressing the custard through with a rubber spatula. Stir in the butter and vanilla until smooth.
  • Set aside 1 or 2 muffin slices for crumbling on top. In 6 wide jars or a 2-quart souffle dish, layer the muffin slices, banana slices and custard; crumble the reserved muffin slices on top. Cover and refrigerate 2 to 4 hours before serving.

MINI BANANA NUT MUFFIN BREAD PUDDINGS



Mini Banana Nut Muffin Bread Puddings image

Provided by Fake Bake

Categories     dessert

Time 1h5m

Yield 4 servings

Number Of Ingredients 8

Nonstick baking spray with flour, for the skillets
5 cups cubed banana muffins (from about 5 muffins)
2 cups milk
1/3 cup sugar
2 large eggs, beaten
2 tablespoons unsalted butter, melted
2 to 3 tablespoons ready-made cream cheese frosting, melted
1 cup banana chips

Steps:

  • Preheat the oven to 350 degrees F. Spray four 10-ounce mini cast-iron skillets with baking spray.
  • Place the muffin cubes in a large bowl. Combine the milk, sugar and eggs in a separate large bowl. Stir until the sugar partially dissolves, about 3 minutes. Add the melted butter and stir to mix. Pour the mixture over the muffin cubes and toss. Divide among the prepared skillets. Bake until the custard is set but still a little wobbly and the edges of the muffin cubes have browned, 30 to 35 minutes. Pour the melted cream cheese frosting over the bread pudding and scatter with the banana chips.

BANANA PUDDING MUFFINS RECIPE - (4.5/5)



Banana Pudding Muffins Recipe - (4.5/5) image

Provided by Tabatha

Number Of Ingredients 13

CRUST AND TOPPING:
Crisco® Original No-Stick Cooking Spray
1/2 cup vanilla wafer crumbs
1 tablespoon sugar
2 tablespoons butter, melted
24 vanilla wafers
PUDDING:
1 (3.4-ounce) package vanilla instant pudding mix
2 cups milk
MUFFINS:
1 (7.6-ounce) package Martha White® Banana Nut Flavored Muffin Mix
1/2 cup bananas, chopped
1/2 cup milk

Steps:

  • For crust and topping: Heat oven to 375ºF. Spray 6 muffin cups with no-stick cooking spray. Mix crumbs, sugar and butter until blended. Sprinkle about 1 tablespoon in bottom of each muffin cup. Stand 4 vanilla wafers around edge of each muffin cup with rounded side against cup. For pudding: Prepare pudding mix according to package directions using 2 cups milk. For muffins: Combine muffin mix, bananas and milk. Fill muffin cups about 1/2 full. Spoon a little less than 1 tablespoon pudding on top. Spoon remaining batter on top of pudding. Top with remaining crumbs. Bake 18 to 22 minutes or until muffins feel firm around edges. Cool in pan 15 minutes. Remove from pan. Serve warm or at room temperature. Store in refrigerator. Serve remaining pudding with muffins or for dessert another time.

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