Banana Nutmeg Bread Pudding Food

BANANAS FOSTER BREAD PUDDING

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

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:

• 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.

THE BEST BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan.
• Whisk together the flour, pecans, granulated sugar, baking soda, cinnamon, 1/2 teaspoon salt and nutmeg in a large bowl. Whisk together the eggs, melted butter, buttermilk, brown sugar and vanilla in a medium bowl; stir in the mashed bananas. Fold the banana mixture into the flour mixture until just combined (it's OK if there are some lumps).
• Pour the batter into the buttered pan and lightly tap the pan on the counter to evenly distribute the batter. Bake until browned and a toothpick inserted into the center comes out completely clean, about 1 hour. Let the bread cool for 10 minutes in the pan, then turn out onto a rack to cool completely.

BANANA NUTMEG BREAD PUDDING

Steps:

• Preheat oven to 350.
• Lightly spray baking dish (8x8 or an 8 inch deep oval) & arrange the banana slices in the bottom.
• Top with the bread squares, being sure to cover the banana.
• Whisk the Splenda, egg whites, milk, and nutmeg together in a bowl and pour over the bread.
• Bake in the preheated oven for 30-40 minutes or until risen & golden.

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.

BREAD PUDDING WITH NUTMEG

Steps:

• In a large bowl, lightly beat eggs. Combine milk and butter; add to eggs along with sugar, salt, spices and vanilla. Add bread cubes and, if desired, raisins; stir gently. , Pour into a well-greased 11x7-in. baking dish. Bake at 350° until a knife inserted 1 in. from edge comes out clean, 40-45 minutes. , Meanwhile, for sauce, combine the sugar, cornstarch and salt in a saucepan. Stir in water until smooth. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes. Remove from the heat. Stir in the butter, vanilla and nutmeg. Serve with warm pudding.

BANANA BREAD CRUMB PUDDING

Steps:

• Preheat oven to 350°.
• In a bowl, combine banana, egg, applesauce, milk and honey.
• Stir in brown sugar, cinnamon, nutmeg and cloves.
• Fold in breadcrumbs.
• Spray a 1-quart baking dish with non-stick cooking spray.
• Pour batter into the dish.
• Bake for 30 minutes or until set.

BANANA BREAD PUDDING

Steps:

• To prepare bread pudding:
• Place bread cubes in a single layer in a casserole dish. Set aside.
• In a large bowl, beat eggs with rum. Stir in milk and brown sugar, mixing well. Add cinnamon and nutmeg, stirring until spices are thoroughly mixed into liquid. Pour mixture over prepared bread cubes. Cover with plastic wrap, and refrigerate for one hour.
• Generously butter a 9x5x3-inch loaf pan. Set aside.
• Heat oven to 350°F Remove bread/egg mixture from refrigerator. In a medium bowl, mash two very ripe bananas. Stir into bread mixture. Spoon mixture into prepared loaf pan. Bake for 45 minutes or until done.
• Let cool 15 minutes. Invert onto serving platter.
• To prepare rum caramel sauce:.
• Melt butter with rum in a medium saucepan over medium heat. Stir in sugar. Increase heat to medium high and bring to a boil. Boil, stirring constantly with a wooden spoon, for five minutes. Remove from heat and let cool for five minutes. Stir in heavy cream. If mixture thickens before using, heat at medium setting in microwave.
• To assemble:.
• Diagonally cut firm banana into 13 pieces. Spoon rum caramel sauce over bread pudding, allowing the sauce to drip down sides. Place 5 slices of banana in a zig-zag pattern down center of bread pudding. Place two banana pieces on plate in each corner of the bread pudding.