BOOZY BANANA BREAD PUDDING
A nice alternative to traditional bread pudding. I'm not a huge fan of bread pudding but this was good. I think that coconut rum would be wonderful in this dish.
Provided by Baby Kato
Categories Dessert
Time 2h
Yield 1 cake pan, 8 serving(s)
Number Of Ingredients 10
Steps:
- Cut the bread into cubes, place in a bowl and pour the milk on it, put aside for an hour.
- Preheat oven to 325 degrees F.
- Grease 9 x 13 inch baking dish.
- In a separate bowl mix the eggs, sugar and vanilla essence.
- Pour this mixture onto the bread mixture.
- Next add the mashed bananas and raisins.
- Now add the rum, cinnamom and ground nutmeg.
- Pour this mixture into the prepared baking dish and bake in the oven for 1 hour.
- Let cool before serving.
Nutrition Facts : Calories 690, Fat 9, SaturatedFat 4.2, Cholesterol 86.8, Sodium 746.2, Carbohydrate 131.7, Fiber 5.5, Sugar 46.7, Protein 22.6
BOOZY BANANA PUDDING
Make and share this Boozy Banana Pudding recipe from Food.com.
Provided by KrazyKat
Categories Dessert
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Mix condensed milk, pudding, water and vodka together. Chill for approximately 5 minutes. Fold in the whipped cream. Next layer in serving dish vanilla wafers, pudding, bananas. Repeat layers till bowl is filled. (I did 3 layers). Finish off with the pudding on top. Chill for a couple of hours and serve with additional whipped cream if desired.
- For stronger pudding mix switch out equal amounts of vodka for water. You can also use the flavored whipped cream.
Nutrition Facts : Calories 616.4, Fat 25.7, SaturatedFat 13.2, Cholesterol 63.6, Sodium 469.9, Carbohydrate 82.9, Fiber 1.4, Sugar 49.8, Protein 8.1
BANANA PUDDING
Provided by David Guas
Categories Liqueur Egg Dessert Bake Kid-Friendly Mardi Gras Banana Family Reunion Party Potluck Boil Butter Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 6
Number Of Ingredients 16
Steps:
- To make the pudding:
- Whisk the egg yolks, sugar, cornstarch, and salt together in a medium bowl and set aside. Bring the milk to a boil in a medium saucepan. Remove from the heat and whisk a little at a time into the egg mixture. Once the bottom of the bowl is warm, slowly whisk in the remaining hot milk. Pour the mixture back into a clean medium saucepan (cleaning the saucepan prevents the pudding from scorching), add the banana liqueur, and whisk over medium-low heat until it thickens, about 2 minutes. Cook while constantly whisking until the pudding is glossy and quite thick, 1 1/2 to 2 minutes longer. Transfer the pudding to a clean bowl.
- Add the vanilla and butter and gently whisk until the butter is completely melted and incorporated. Press a piece of plastic wrap onto the surface of the pudding to prevent a skin from forming. Refrigerate for 4 hours.
- To make the crumble:
- While the pudding sets, heat the oven to 325°F. Line a rimmed baking sheet with parchment paper and set aside. Place the wafers in a resealable plastic bag and seal (make sure there is no air in the bag prior to sealing). Using a rolling pin or a flat-bottomed saucepan or pot, crush the vanilla wafers until they're coarsely ground. Transfer them to a small bowl and stir in the sugar, cinnamon, and salt. Use a spoon to evenly stir in the melted butter, transfer to the prepared baking sheet, and toast in the oven until brown and fragrant, 12 to 15 minutes. Remove from the oven and set aside to cool. (The crumbs can be stored in an airtight container for up to 5 days at room temperature or frozen for up to 2 months; re-crisp in a 325°F oven for 6 to 7 minutes if necessary.)
- To serve:
- Slice the bananas in half crosswise and then slice in half lengthwise so you have 4 quarters. Slice the banana quarters crosswise into 1/2-inch pieces and divide between 6 custard cups or martini glasses (sprinkle with a squeeze of lemon juice if you like-this helps prevent browning). Whisk the pudding until it is soft and smooth, about 30 seconds, and then divide it between the custard cups. Top with the vanilla wafer mixture and serve. (If not served immediately, the pudding will keep in the refrigerator for up to 3 days, with plastic wrap intact. Sprinkle the crumbs on just before serving.)
NO BAKE BANANA PUDDING
Make and share this No Bake Banana Pudding recipe from Food.com.
Provided by Ellenkjl
Categories Dessert
Time 15m
Yield 15 serving(s)
Number Of Ingredients 7
Steps:
- Combine and mix first 5 ingredients until completely mixed.
- Layer mixture with bananas and wafers.
- Spread the remaining cool whip on top. Refrigerate for a couple of hours.
Nutrition Facts : Calories 350.4, Fat 16.1, SaturatedFat 9.9, Cholesterol 18.4, Sodium 198.1, Carbohydrate 49.3, Fiber 2.7, Sugar 21.5, Protein 5.3
BOOZY BAKED CARAMELISED BANANAS
Use up your bananas and transform them into our boozy baked caramelised dessert with the help of rum, maple syrup and pecans
Provided by Esther Clark
Categories Dessert
Time 30m
Number Of Ingredients 6
Steps:
- Heat the oven to 220C/200C fan/gas 8. Toss the banana halves in an ovenproof dish with the sugar, maple syrup and rum or whisky. Sprinkle with a small pinch of salt, if you like.
- Bake for 15 mins, then remove from the oven. Heat the grill to high and grill the bananas for 3-5 mins, or until bubbling and caramelised. Spoon the bananas into bowls and scatter over the pecans. Serve with ice cream, and any of the caramelised syrup from the dish drizzled over the top.
Nutrition Facts : Calories 175 calories, Fat 5 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.5 milligram of sodium
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