BANANA WALNUT BREAD PUDDING/BUTTERY RUM SAUCE
Wonderful! Long list of ingredients but it is all laid out carefully! Easy to follow. Recipe courtesy Emeril Lagasse, 2005.Inactive prep time - 45 minutes.Show: Emeril Live Episode: Blues Brunch
Provided by Manami
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 21
Steps:
- BREAD PUDDING:.
- Preheat the oven to 350ºF.
- Lightly grease a 9 by 13-inch baking dish with 1 tablespoon of the butter and set aside.
- Place the cubed bread in a large mixing bowl.
- In a small saucepan, melt 4 tablespoons of the butter over medium heat and pour the butter over the bread cubes.
- Using a rubber spatula, toss to evenly distribute the butter.
- Combine the cream, milk, eggs, brown sugar, granulated sugar, vanilla, cinnamon, nutmeg, salt, and banana liqueur in a medium mixing bowl, whisking to combine.
- Pour the cream mixture over the bread cubes and stir to combine.
- Let sit for 30 for 45 minutes, or until the bread is soft and has absorbed most of the liquid.
- Stir in the mashed bananas and walnuts.
- Pour the mixture into prepared dish and bake, uncovered, for 45 to 50 minutes, until the top is golden brown and crispy and the pudding is firm in the center.
- Prepare the Buttery Rums Sauce while the pudding is baking.
- BUTTERY RUM SAUCE:.
- In a heavy, nonreactive saucepan combine all ingredients except the rum and cook over medium-low heat, whisking constantly, until the sauce is thickened and coats the back of a spoon.
- Remove from the heat immediately; do not allow the sauce to boil.
- Add the rum, stir to combine, and allow to cool slightly.
- Serve warm with Banana Walnut Bread Pudding.
- (The sauce can be made up to 1 week in advance and stored, refrigerated, in an airtight container. Warm gently before serving.)
- PRESENTATION:.
- Remove the pudding from the oven and cool on a wire rack for 15 minutes before serving.
- Serve warm with Buttery Rum Sauce and whipped cream, if desired.
Nutrition Facts : Calories 945.3, Fat 52.2, SaturatedFat 27.7, Cholesterol 258.6, Sodium 649.9, Carbohydrate 104.7, Fiber 3.5, Sugar 58.9, Protein 13.9
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 WALNUT BREAD
Walnuts star in this easy-to-make Banana Walnut Bread recipe from Food Network Kitchen. Slice it up and serve with coffee or tea.
Provided by Food Network Kitchen
Time 1h20m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Sift the flour, baking soda, and salt into a medium bowl, set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside. Lightly brush a 9 by 5 by 3-inch loaf pan with butter. Preheat the oven to 350 degrees F.
- In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas (the mixture will appear to be curdled, so don't worry), and remove the bowl from the mixer.
- With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap in plastic wrap. The banana bread is best if served the next day.
RUM BANANA SAUCE
Remember to save room for dessert! This sauce is delicious served over ice cream. It's so good, you'll be tempted to forget the ice cream altogether! Katherine Desrosiers - Trail, British Columbia
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, combine the brown sugar, butter, cream and maple syrup. Cook and stir over medium heat until sauce is smooth, 4-5 minutes. Stir in bananas; heat through. Remove from the heat; stir in extract. Serve with ice cream.
Nutrition Facts : Calories 397 calories, Fat 17g fat (11g saturated fat), Cholesterol 50mg cholesterol, Sodium 104mg sodium, Carbohydrate 63g carbohydrate (54g sugars, Fiber 2g fiber), Protein 1g protein.
BANANA COCONUT BREAD PUDDING WITH RUM SAUCE
If you like bananas, coconut, and rum, then this is a dessert for you. A good way to use up ripe bananas. Instead of the sauce, serve warm with vanilla ice cream or whipped cream.
Provided by Martina
Categories Dessert
Time 1h20m
Yield 9 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, combine bread cubes, eggs, bananas, cinnamon, condensed milk, coconut, butter, vanilla and salt.
- Stir well to combine.
- Leave sit for 15 minutes.
- Pour mixture into greased 9x9 inch pan.
- Sprinkle nuts evenly over top.
- Bake for 45-50 minutes or until knife inserted in centre tests clean.
- For sauce: Melt butter in saucepan, stir in flour.
- Add brown sugar, cream and milk.
- Bring to boil, lower heat and simmer until thickened.
- Remove from heat and stir in rum.
- Serve warm with pudding.
- If sauce becomes too thick, thin with a small amount of milk.
BANANA NUT BREAD WITH RUM
This is a recipe that was given to me when I worked at Baptist Hospital in Knoxville, Tn. The bananas are soaked for 2-3 days in white rum.
Provided by Jacqueline in KY
Categories Quick Breads
Time P2DT1h
Yield 1 loaf, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Mash bananas and pour enough rum over top of them to cover and let set 2-3 days. (Rum amount above is a "guestimation" because I just cover the bananas with it.)
- Mix sugar and vegetable oil.
- Add eggs and banana mixture and beat.
- Add remaining ingredients, mix.
- Bake at 350 degrees F. for 1 hour in a loaf pan.
Nutrition Facts : Calories 540.2, Fat 24.4, SaturatedFat 3.6, Cholesterol 53.7, Sodium 461.6, Carbohydrate 67.1, Fiber 3.9, Sugar 33.2, Protein 8.6
NEW ORLEANS STYLE BREAD PUDDING WITH RUM SAUCE
Make and share this New Orleans Style Bread Pudding With Rum Sauce recipe from Food.com.
Provided by Ex-Pat Mama
Categories Dessert
Time 2h30m
Yield 16 serving(s)
Number Of Ingredients 19
Steps:
- Using the first 12 ingredients (from bread cubes down to confectioner's sugar) prepare the bread pudding by following the steps below:.
- Preheat oven to 350 ℉. Grease a 9x13 inch baking pan with the butter. Set aside.
- Place the bread cubes in a large bowl.
- Combine the cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt and raisins in a large bowl. Stir to combine and then pour over the bread cubes. Allow to sit at room temperature for 30 to 45 minutes.
- Transfer to the prepared pan and bake until the center of the pudding is set, 50 to 60 minutes.
- Garnish with the confectioner's sugar and serve with Rum Sauce - directions below:.
- In a one quart saucepan over medium heat, combine the cream milk and sugar. Place the cornstarch and 1/4 cup of the rum in a small bowl and whisk into a slurry.
- Pour the slurry into the cream sauce and bring to a boil. Once the sauce boils, reduce the heat to a gentle simmer and cook, stirring occasionally for 5 minutes.
- Remove the sauce from heat. Stir in the salt, butter, and remaining 1/2 cup of rum. Serve warm.
BANANA & WALNUT LOAF
This homely and wholesome cake is also light and moist, with the natural sweetness of sticky bananas and the warm toastiness of nuts
Provided by Gregg Wallace
Categories Afternoon tea, Dessert, Treat
Time 1h15m
Yield Cuts into 8 slices
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease a 2lb loaf tin with some butter and line the base with baking parchment, then grease this as well.
- In a large bowl, mix together the butter, sugar and egg, then slowly mix in flour and baking powder. Peel, then mash the bananas. Now mix everything together, including the nuts.
- Pour your mixture into the tin and bake for 1 hr, or until a skewer comes out clean. Allow the cake to cool on a wire rack before removing from the loaf tin. The loaf can now be wrapped tightly in cling film and kept for up to 2 days, or frozen for up to 1 month. Defrost and warm through before serving. Serve in thick slices topped with vanilla ice cream and drizzled with a little Easy chocolate sauce (see recipe, below).
Nutrition Facts : Calories 399 calories, Fat 20 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 30 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.54 milligram of sodium
BANANA CREPES WITH BROWN SUGAR RUM SAUCE
Garnish these delicious banana crepes with the brown sugar rum sauce and a few pecans, berries, or more slices of banana and some cinnamon sugar. The prep time is really chill time. From: Southern U.S. Cuisine
Provided by Annacia
Categories Breakfast
Time 1h20m
Yield 8 crepes
Number Of Ingredients 17
Steps:
- In a blender, blend eggs with milk.
- Add the flour, melted butter, and 2 tablespoons sugar, salt, cinnamon, and 1 teaspoon vanilla.
- Blend until smooth.
- Pour into a container, cover, and refrigerate let stand for 1 hour or refrigerate for up to 12 hours.
- To cook, heat a lightly buttered 7" or 8" crepe pan.
- Pour about 1/4 cup of batter in the hot pan and swirl the pan so the batter coats the bottom of the pan.
- Cook until the edges begin to brown. Carefully lift with a thin spatula and flip over.
- Cook for a few seconds, just until lightly browned.
- Place on a plate and repeat with remaining batter.
- If you will be storing the crepes for a short time, separate the crepes with small squares of waxed paper.
- MAKE THE SAUCE:
- In a medium saucepan combine 1 cup brown sugar, 2 tablespoons dark corn syrup, 2 tablespoons rum, 2 tablespoons butter, the heavy cream, and 1 teaspoon vanilla in a medium saucepan.
- Bring to a boil; reduce heat and simmer for 2 minutes.
- The mixture will foam, so be careful it doesn't boil over.
- Set aside and let cool to room temperature.
- Slice a banana; arrange half of the slices down the center of a crepe and drizzle with a little of the sauce and sprinkle with a little cinnamon sugar; roll up and place on a serving plate.
- If desired, sprinkle with a few berries, extra slices of banana, or pecans.
- Drizzle the crepe with more rum sauce and sprinkle with powdered sugar. Repeat with remaining crepes and bananas.
- Makes about 8 crepes, depending on size.
Nutrition Facts : Calories 340.4, Fat 11.8, SaturatedFat 6.9, Cholesterol 84.9, Sodium 165.4, Carbohydrate 54.9, Fiber 1.8, Sugar 38.4, Protein 4
ROASTED BANANA BREAD PUDDING WITH BOURBON-PRALINE SAUCE
The contrast between the mildly sweet banana flavor and the intense praline sauce is dazzling. This flavorful warm dessert can be served in its own baked ramekin dish or unmolded onto a dessert plate. Serve with whip cream if desired. This is time well spent. If nothing else try the Bourbon-Praline Sauce, I've made this and served over ice-cream.
Provided by Vseward Chef-V
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 22
Steps:
- Heat broiler. Generously butter 8 (1/2-cup) ovenproof ramekins or custard cups. Place ramekins in large shallow pan; ramekins should not touch each other.
- Place bread in 15x10x1-inch pan. Broil 4 to 6 inches from heat 2 to 3 minutes or until golden brown, turning once. Watch carefully to prevent burning.
- Heat oven to 425°F Lightly butter 8-inch square baking pan. Set 1 banana aside for garnish. Peel remaining 4 bananas; place in pan. Bake at 425°F for 10 to 12 minutes or until soft and slightly browned.
- Reduce oven temperature to 350°F Place 2 baked bananas in medium bowl; mash with fork. Let remaining 2 baked bananas cool slightly; cut into 1/4-inch slices. (Bananas are very soft but can be sliced.) Place 3 or 4 slices in bottom of each ramekin.
- In large bowl, whisk together all remaining bread mixture ingredients except reserved banana. Whisk in mashed bananas. Stir in toasted bread. Let stand 4 to 5 minutes or until liquid is absorbed, stirring occasionally.
- In separate large bowl, whisk eggs until mixed. Add all remaining custard ingredients except 2 teaspoons sugar; whisk until blended. Spoon scant 1/3 cup soaked bread mixture into each ramekin, filling nearly to top; do not pack. Pour custard over bread mixture in each ramekin. Sprinkle with 2 teaspoons sugar.
- Place ramekins in large shallow pan; fill pan with hot water to about 1/3 way up sides of ramekins. Bake at 350°F for 45 minutes or until tops are puffed and knife inserted in center comes out clean. Remove puddings from water bath; place on wire rack to cool slightly.
- Meanwhile, to prepare sauce, place pecans and butter in heavy medium saucepan. Cook over medium heat 4 minutes or until nuts are toasted, stirring frequently. Add 1/2 cup dark brown sugar and 1/2 cup cream; stir until smooth. In small bowl, blend 2 tablespoons milk and cornstarch. Stir cornstarch mixture into sauce. Increase heat to medium-high; cook until mixture comes to a boil, stirring constantly. Boil 2 minutes or until thickened, stirring constantly. Remove from heat; stir in 1 tablespoon bourbon, 1 teaspoon vanilla and dash salt. Serve warm. (Store sauce, covered, in refrigerator. If too thick after reheating, stir in 1 to 2 tablespoons milk.).
- Diagonally slice reserved banana. Serve puddings warm in ramekins, topped by warm sauce and garnished with banana. Or to unmold, run knife around sides of each ramekin; top each with dessert plate and invert with sharp downward motion. Turn puddings right side up onto plate. Refrigerate leftovers.
Nutrition Facts : Calories 498.8, Fat 28.3, SaturatedFat 14.4, Cholesterol 155, Sodium 173.6, Carbohydrate 56, Fiber 2.8, Sugar 41.6, Protein 6.4
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
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