Caramel Banana Bread Puddings Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

SALTED CARAMEL-BANANA BREAD PUDDING



Salted Caramel-Banana Bread Pudding image

Provided by Food Network Kitchen

Categories     dessert

Time 3h10m

Yield 12 servings

Number Of Ingredients 18

For the caramel:
1 cup sugar
2 tablespoons salted butter, cut into pieces and at room temperature
1/2 cup heavy cream, warmed
1 tablespoon bourbon
1 teaspoon fresh lemon juice
3/4 teaspoon kosher salt
For the bread pudding:
Salted butter, for the baking dish
1 1-pound loaf brioche, crusts removed, cut into 1/2-inch cubes (about 13 cups)
5 large eggs
3/4 cup sugar
1/2 teaspoon kosher salt
4 cups whole milk
1 cup heavy cream
1 tablespoon vanilla extract
3 bananas, halved lengthwise and sliced 1/2 inch thick
Sea salt, for sprinkling

Steps:

  • Make the caramel: Combine the sugar and 1/4 cup water in a medium saucepan over medium heat, stirring just until the sugar dissolves. Cook, gently swirling the pan but not stirring, until amber, about 10 minutes. Brush any sugar crystals off the side of the pan with a wet pastry brush. Remove from the heat and carefully whisk in the butter, heavy cream, bourbon, lemon juice and kosher salt (the mixture will bubble). Pour into a bowl and set aside.
  • Make the bread pudding: Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. Spread the bread cubes on a rimmed baking sheet and bake until dry and golden, about 20 minutes. Let cool completely.
  • Whisk the eggs, sugar and kosher salt in a large bowl, then whisk in the milk, heavy cream and vanilla until smooth. Fold in the toasted bread and the banana slices. Transfer half of the mixture to the prepared baking dish and spread in an even layer. Drizzle with 1/2 cup of the caramel, then top with the remaining bread mixture. Cover with plastic wrap and refrigerate at least 1 hour or overnight. Cover and refrigerate the remaining caramel until ready to serve.
  • Preheat the oven to 350 degrees F. Sprinkle the bread pudding with sea salt and bake until golden brown and set, about 1 hour, 15 minutes. Warm the remaining caramel and drizzle on top.

WARM SALTED CARAMEL BANANA PUDDING



Warm Salted Caramel Banana Pudding image

Top creamy vanilla custard with bananas cooked gently in a salted caramel sauce.

Provided by Food Network Kitchen

Categories     dessert

Time 15m

Yield 4 servings

Number Of Ingredients 8

3/4 cup sugar
2 1/2 tablespoons cornstarch
2 1/4 cups milk
3 large egg yolks, lightly beaten
4 tablespoons (1/2 stick) unsalted butter
2 teaspoons pure vanilla extract
2 medium bananas, sliced crosswise about 1/4-inch thick
1/2 teaspoon kosher salt

Steps:

  • Whisk 1/4 cup of the sugar and the cornstarch together in a medium saucepan. Whisk in 1/4 cup of the milk and the egg yolks until smooth. Whisk in the remaining 2 cups milk and bring to a boil over medium-high heat, stirring and scraping the bottom and corners of the pan often with a heatproof rubber spatula. Once boiling, stir constantly, until thick, about 2 minutes. Remove from the heat and whisk in 1 tablespoon of butter and the vanilla. Divide the pudding among 4 small glasses.
  • Combine the remaining 1/2 cup sugar with 2 tablespoons water in a medium skillet and stir to moisten all of the sugar. Cook over medium-high heat, swirling the skillet so the sugar cooks evenly, until dark golden brown, 5 to 7 minutes. Add the remaining 3 tablespoons butter, the bananas, and salt and cook, stirring, until the bananas are slightly softened, about 2 minutes.
  • Spoon the bananas on top of the pudding and serve warm.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

RUM, CARAMEL, AND BANANA BREAD PUDDING



Rum, Caramel, and Banana Bread Pudding image

Bananas Foster—the New Orleans favorite—in bread-pudding form. The caramel sauce is especially rich and flavorful, thanks to a splash of dark rum.

Provided by Sarah Patterson Scott

Yield Makes 8 servings

Number Of Ingredients 17

2 cups powdered sugar
1 1/4 cups heavy whipping cream, divided
1 tablespoon dark rum
1/4 teaspoon salt
1 tablespoon unsalted butter
7 cups 3/4-inch cubes crustless brioche or egg bread (from 1-pound loaf)
6 large eggs
3/4 cup sugar
1/8 teaspoon plus 1/4 teaspoon salt
1 1/2 cups heavy whipping cream
1 1/2 cups half and half
1 teaspoon vanilla extract
1/4 cup (packed) dark brown sugar
3 tablespoons unsalted butter
2 tablespoons dark rum
1 tablespoon fresh lemon juice
4 medium just-ripe bananas, peeled, cut lengthwise in half, then crosswise into 1/3-inch pieces

Steps:

  • Spread powdered sugar evenly in large nonstick skillet. Cook over medium-high heat without stirring until sugar begins to melt and caramelize on bottom (sugar layer will slide when skillet is tilted), then stir until all sugar is melted and deep amber and caramel is smooth, 3 to 4 minutes. Add 1 cup cream, rum, and 1/4 teaspoon salt (some clumps will form). Stir until caramel is thick and smooth, about 1 minute. Mix in remaining 1/4 cup cream. Remove from heat and add butter; stir until sauce is thick and smooth, about 1 minute. Strain sauce into small bowl. DO AHEAD: Sauce can be made 1 week ahead. Cool, cover, and chill. Rewarm, stirring over low heat, before using.
  • Preheat oven to 350°F.
  • Spread bread cubes out on rimmed baking sheet. Toast until beginning to feel dry but not hard, about 7 minutes. Cool on sheet. Whisk eggs, 3/4 cup sugar, and 1/8 teaspoon salt in large bowl to blend. Bring cream and half and half to simmer in medium saucepan. Very gradually whisk cream mixture into egg mixture. Strain custard into medium bowl; mix in vanilla. Cool to lukewarm, about 30 minutes.
  • Whisk brown sugar and butter in large skillet over medium-high heat until smooth sauce forms, about 1 minute. Whisk in rum, lemon juice, and 1/4 teaspoon salt. Add bananas and toss just until coated, about 30 seconds. Remove from heat.
  • Lightly butter 8x8x2-inch glass baking dish (8-cup capacity). Scatter 1/3 of bread in dish. Top with half of bananas and half of syrup from skillet. Scatter half of remaining bread over. Top with remaining bananas and syrup from skillet, then remaining bread. Pour custard over. Let pudding stand 30 minutes, occasionally pressing down bread to submerge and to absorb custard.
  • Preheat oven to 350°F. Place dish with pudding in 13x9x2-inch metal baking pan. Add enough warm water to pan to reach halfway up sides of pudding dish. Cover baking pan with foil. Bake pudding 30 minutes. Uncover and bake until puffed and set in center, about 45 minutes longer. Remove from water bath and let stand 15 minutes. Serve warm or at room temperature with warm caramel sauce.

CARAMEL BREAD PUDDING



Caramel Bread Pudding image

As my son says, it is like eating French Toast for dessert. :) It is very much like French Toast with a lovely caramel sauce on it. We all like it warm best. Make sure you use a 2-quart dish. Trust me, it will boil over in your stove in a 1 1/2-quart one. Oops! And don't worry, it will fall a little bit as it cools.

Provided by Marg CaymanDesigns

Categories     Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

6 slices bread, day-old, cut into 1/2 inch cubes (about 7 cups)
1 cup water, hot
1 cup brown sugar
4 eggs, lightly beaten
2 cups milk, warm
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon, ground
1/8 teaspoon salt

Steps:

  • Place bread in greased 2-qt. baking dish.
  • Combine water and brown sugar; pour over bread.
  • Combine remaining ingredients; pour over bread.
  • Bake at 350 degrees F for 50-60 minutes or until knife inserted in center comes out clean.
  • Serve warm or cold.

SALTED CARAMEL BANANA BREAD



Salted Caramel Banana Bread image

This is a sweet-salty recipe for decadent banana bread with an unusual twist that is guaranteed to satisfy your sweet tooth. This bread is great served warm; toast in a toaster oven, if desired.

Provided by Rachel Heather Henderson

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h20m

Yield 12

Number Of Ingredients 14

cooking spray
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon kosher salt
½ cup unsalted butter, softened
1 cup packed light brown sugar
2 eggs
3 ripe bananas, mashed
1 tablespoon vanilla extract
¼ cup packed light brown sugar
2 tablespoons unsalted butter
2 tablespoons heavy whipping cream
⅓ cup confectioners' sugar
¼ teaspoon kosher salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
  • Whisk flour, baking powder, and 1/2 teaspoon salt together in a bowl.
  • Beat 1/2 cup butter and 1 cup brown sugar together in a bowl using an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until combined. Beat bananas and 1 tablespoon vanilla extract into butter mixture. Gradually add flour mixture, beating on low speed, just until incorporated. Pour batter into prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool in the pan for 20 minutes. Run knife around edges of bread and transfer to a wire rack.
  • Heat 1/4 cup brown sugar and 2 tablespoons butter in a saucepan over medium heat; bring to a boil. Cook, stirring constantly with a whisk, until sugar is dissolved, about 1 minute. Stir cream into brown sugar mixture and remove saucepan from heat. Stir 1/3 cup confectioners' sugar and 1/4 teaspoon salt into cream mixture until glaze is smooth. Drizzle glaze over loaf.

Nutrition Facts : Calories 311.9 calories, Carbohydrate 49.2 g, Cholesterol 59.8 mg, Fat 11.7 g, Fiber 1.3 g, Protein 3.7 g, SaturatedFat 7 g, Sodium 263.1 mg, Sugar 29.5 g

CARAMEL-BANANA BREAD PUDDINGS



Caramel-Banana Bread Puddings image

Store-bought caramel sauce spiked with a little sea salt makes these fast and easy puddings something special.

Provided by Alice Medrich

Categories     Milk/Cream     Dessert     Vegetarian     Banana     Fall     Winter     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8

Number Of Ingredients 10

1 1/2 cups purchased caramel sauce
1/4 teaspoon plus 1/8 teaspoon fine sea salt
8 5x3 1/2-inch slices white sandwich bread (such as buttermilk or potato bread), very lightly toasted
3 medium bananas, peeled, thinly sliced on diagonal into 1 1/2-inch ovals
4 large eggs
1 1/2 cups half and half
1/3 cup whole milk
2 1/2 tablespoons sugar, divided
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted

Steps:

  • Preheat broiler. Butter eight 3/4-cup ramekins. Mix caramel sauce and 1/4 teaspoon sea salt in small bowl. Spoon 1 generous tablespoon caramel into each ramekin. Place bread on rimmed baking sheet. Spread 1 generous tablespoon caramel over each bread slice. Broil until caramel is bubbling and slightly darker, watching to avoid burning, 1 to 2 minutes. Cool.
  • Cut each bread slice into 6 squares, for 48 pieces total. Set 1 banana slice on each bread square. Arrange 6 banana-topped bread squares standing on edge, side by side in each prepared ramekin, fitting snugly. Whisk eggs, half and half, milk, 1 1/2 tablespoons sugar, vanilla, and 1/8 teaspoon sea salt in medium bowl. Pour enough custard into each ramekin to reach top. Let stand until bread absorbs some of custard, about 30 minutes. Reserve any remaining custard.
  • Meanwhile, position rack in bottom third of oven and preheat to 400°F. Pour remaining custard into ramekins. Brush exposed bread pieces with melted butter. Sprinkle with 1 tablespoon sugar. Set ramekins in large roasting pan. Pour enough hot water into pan to come halfway up sides of ramekins. Bake puddings until set and knife inserted into custard comes out clean, about 45 minutes. Remove from pan; cool. DO AHEAD: Can be made 8 hours ahead. Cover and refrigerate.
  • Serve bread puddings warm or at room temperature.

BANANA BREAD PUDDING



Banana Bread Pudding image

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

4 cups cubed day-old French or sourdough bread (1-in. pieces)
1/4 cup butter, melted
3 large eggs, room temperature
2 cups whole milk
1/2 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup sliced firm bananas (1/4-inch pieces)
SAUCE:
3 tablespoons butter
2 tablespoons sugar
1 tablespoon cornstarch
3/4 cup whole milk
1/4 cup light corn syrup
1 teaspoon vanilla extract

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-CARAMEL PUDDING



Banana-Caramel Pudding image

I don't know how it happened, but I've developed quite a fondness (and following) for my versions of Southern classics like fried chicken, biscuits, and even banana cream pie. Indian food is all about layers of flavor, so I approach these foods with the same agenda. In my version of banana pudding, I layer bananas with an incredibly rich vanilla creme patissier, a slightly salty caramel sauce, generous spoonfuls of whipped cream, and the requisite vanilla wafers to create a trifle-like dessert that promises to get even the most Southern of Southerners drooling. I keep the caramel on the soft side so that, even after being refrigerated, it retains a somewhat saucy quality. It goes without saying to use the freshest eggs you can find for the pudding.

Provided by Food Network

Categories     dessert

Yield Serves 8 to 10

Number Of Ingredients 16

3 large eggs
2 tsp vanilla paste or extract
1 1/2 cups/360 ml milk
1 1/2 cups/360 ml heavy/double cream
3/4 cup/150 g sugar
1/8 tsp kosher salt
1/2 cup/115 g unsalted butter
3/4 cup/175 ml heavy/double cream
3/4 tsp kosher salt
1 cup/200 g sugar
1 tbsp fresh lemon juice
2 1/2/360 ml cups heavy cream
1/2 cup/100 g sugar
1 1/4 tsp vanilla bean paste or vanilla extract, or 1/3 vanilla bean
5 bananas
4 cups/360 g vanilla wafers

Steps:

  • To make the pudding:
  • Whisk the eggs with the vanilla in a large bowl and set aside. Bring the milk, heavy cream, sugar, and salt to a simmer in a large saucepan over medium-high heat. Turn off the heat and whisk a little of the hot liquid into the egg mixture. Continue adding more hot milk until the eggs are tempered and the bottom of the bowl is warm to the touch and then return the egg mixture to the saucepan with the remaining milk. Turn the heat to medium-high and cook, stirring constantly with a wooden spoon or whisk, until the pudding thickens and you can draw a clear line through the custard on the back of a spoon, about 5 minutes (don't let the custard boil--this will cause the eggs to curdle). Pour the custard through a medium sieve and into a medium bowl. Whisk to cool slightly, cover flush with plastic wrap, and refrigerate until it is completely cool, about 2 hours.
  • To make the caramel sauce:
  • Microwave together the butter, heavy cream, and salt until the butter is melted (or melt the butter with the cream and salt in a small saucepan). Whisk to combine and set aside. Place the sugar and lemon juice in a medium saucepan. Melt the sugar over medium-high heat, swirling the pan occasionally to evenly distribute the heat, until the sugar is a deep nutty brown and smells bittersweet, 10 to 12 minutes. Pour in the butter mixture (be careful-the sauce will hiss and bubble up) and then place the mixture back over medium-high heat to return it to a boil. Turn off the heat and set the saucepan aside to let the caramel cool to room temperature, 1 to 2 hours.
  • To make the whipped cream:
  • Place the heavy cream, sugar, and vanilla (if using a vanilla bean, split the pod and scrape out the seeds, adding them to the cream; save the pod and place it in a jar of sugar to infuse it with vanilla flavor) in the bowl of a stand mixer (or large bowl if using a hand mixer) and whip it on medium speed until it is frothy. Increase the speed to medium-high and whip until you get stiff peaks. Refrigerate until you're ready to assemble the pudding.
  • To assemble:
  • Peel and thinly slice the bananas and set aside (wait to slice the bananas until you're ready to assemble the dish, otherwise, they'll brown). Evenly spread 1 cup whipped cream over the bottom of a large trifle dish or punch bowl. Top with a layer of bananas and 1 cup/240 ml pudding. Place about 20 wafers in a flat layer on top of the pudding and evenly drizzle 1/2 cup/120 ml caramel over the wafers. Repeat the layering process three times beginning with the whipped cream, followed by some sliced bananas, pudding, wafers, and caramel. Finish the pudding with a final layer of whipped cream (you should have about 1 cup remaining after repeating four layers), cover with plastic wrap, and refrigerate for at least 6 hours or overnight. Serve in dessert bowls.

BANANA CARAMEL BREAD PUDDING



Banana Caramel Bread Pudding image

These individual desserts are scrumptious served warm, with a generous pouring of warm caramel sauce.

Provided by Anna Olson

Categories     bake,dessert,Party Favourites,Summer

Time 1h40m

Yield 6 servings

Number Of Ingredients 19

3 Tbsp water
1 cup granulated sugar
1 Tbsp white corn syrup or lemon juice
⅔ cup whipping cream
2 Tbsp unsalted butter
1 tsp vanilla extract
Pinch of salt
5 cups egg bread cubes
1 cup puréed (not mashed) ripe bananas, about 3 medium
4 large eggs
2 large egg yolks
¼ cup granulated sugar
1 ½ cups milk
1 cup fresh raspberries
½ cup chocolate chips
2 Tbsp water
½ cup granulated sugar
½ Tbsp corn syrup
1 cup roasted, salted peanuts

Steps:

  • To make the caramel, place the water, sugar and corn syrup (or lemon juice) in a medium saucepot and have the cream and butter measured and on hand. Bring the sugar up to a full boil on high heat without stirring and continue to boil, occasionally brushing down the sides of the pot with water, until the sugar turns a light amber colour, about 5 minutes. Remove the pot from the heat and whisk in the cream and butter, watching out for the steam and bubbling. Once the bubbling subsides, add the vanilla and salt. Set aside to cool while preparing the other components (but the caramel can still be warm when using).
  • Preheat the oven to 350 °F (180 °C). Grease six 6-ounce (180 mL) ramekins and place then in a roasting pan that can be filled with water.
  • Spread the egg bread cubes on a baking tray and toast for about 10 minutes to dry them out. Place them into a large bowl.
  • Whisk the pureed banana with ½ cup (125 mL) of the caramel sauce (reserving the remaining ¾ cup/175 mL for plating the desserts). In a larger bowl, whisk the eggs and egg yolks with the granulated sugar and whisk in the banana caramel and milk. Pour this over the egg cubes, add the raspberries and chocolate chips and toss well to coat. The custard will absorb into the bread quickly so just stir it once or twice to ensure all the bread has softened, and then ladle this into the prepared ramekins. Pour boiling water around the ramekins and bake the bread puddings for about 50 minutes, until a tester inserted into the centre of one comes out clean. Remove the ramekins from the water bath onto a cooling rack, and let them cool for at least 30 minutes before serving. Alternatively, they can be prepared in advance, chilled and then re-warmed.
  • For the peanut praline, line a baking tray with parchment paper. Bring the water, sugar and corn syrup up to a boil in a medium-sized pot. Continue boiling, without stirring but occasionally brushing the sides of the pot with cool water to prevent crystalizing, until the caramel is a light amber colour. Remove from the heat and immediately add the peanuts to the caramelized sugar and stir to coat. If you find that the caramel crystalizes on the peanuts just warm on low heat to melt the sugar again. Spread this onto the prepared baking tray and set aside to cool. Once cooled, roughly chop the praline for sprinkling.
  • To serve, run a palette knife around the inside edge of a ramekin and turn the bread pudding out (flip it so the crunchy top is upright) and place on a plate. Drizzle with warm caramel sauce and top with chopped praline peanuts.

BANANA CARAMEL BREAD PUDDING



Banana Caramel Bread Pudding image

Make and share this Banana Caramel Bread Pudding recipe from Food.com.

Provided by Topher

Categories     Breakfast

Time 40m

Yield 9 serving(s)

Number Of Ingredients 8

12 slices cinnamon-raisin bread, toasted and cubed
2 medium bananas, sliced
3 eggs
1 cup milk
1/3 cup sugar
1/4 cup butter, melted
1 teaspoon cinnamon
0.5 (16 ounce) package caramels

Steps:

  • Heat oven to 350°F Layer 1/2 of bread cubes in greased 9 inch square baking dish. Top with bananas, remaining bread cubes and caramels.
  • In medium bowl, with wire whisk, beat eggs until thick and lemon-colored (1-2 minutes). Add milk, sugar, butter and cinnamon; mix well.
  • Pour evenly over bread cubes. Bake for 35 minutes.
  • Reduce heat to 300°F Bake for 15-20 minutes or until center is set. Serve warm or chilled.

Nutrition Facts : Calories 331, Fat 11.4, SaturatedFat 5.4, Cholesterol 89.6, Sodium 270.2, Carbohydrate 52.5, Fiber 2.3, Sugar 29.2, Protein 7.2

CARAMEL BANANA BOURBON BREAD PUDDING



Caramel Banana Bourbon Bread Pudding image

Make and share this Caramel Banana Bourbon Bread Pudding recipe from Food.com.

Provided by Holty

Categories     Dessert

Time 1h45m

Yield 10 serving(s)

Number Of Ingredients 11

3 -4 ripe bananas
2 cups packed brown sugar
1/2-3/4 loaf cinnamon-swirl bread
4 egg yolks, only
1/2 cup sugar
4 cups heavy cream
1/4-1/2 lb unsalted butter
1 vanilla bean
1/4-1/2 cup Bourbon
1 cup walnuts or 1 cup pecans
1 tablespoon cocoa powder

Steps:

  • Caramelize walnuts.
  • Take the walnuts and put them in a large skillet and toast on med heat till they brown a little. Then add 2 tablespoons of butter,stirring to coat nuts. Then add 1/2 cup brown sugar and cocoa powder stirring again to caramelize sugar and coat nuts. Then spread nuts over cookie sheet with wax paper and cool.
  • Bread pudding: Preheat oven to 200°F.
  • Cube bread into equal size cubes and spread onto cookie sheet and bake until dry and crisp(not brown) about 10-15 minutes then bump up temperature to 350°F Then peel and cut bananas in bite size pieces and sauté in large non-stick pan with 2 tablespoons butter and 1/2 cup brown sugar and 2 tablespoons bourbon till bananas are well caramelized and bourbon cooked off. Put 3 cups heavy cream in sauce pan with vanilla bean (split and scraped) and simmer over medium heat till bubbles form around rim of pan (do not boil) then remove from heat.
  • Whisk the eggs together with the 1/2 cup sugar until it is well incorporated. Then temper the egg with the warm cream adding small amounts at first until the egg and cream come together and egg warms up,then remaining cream can be added and vanilla bean removed finishing the custard. Now take dried cubes of bread add to custard and allow them to soak up most of custard.
  • Now take the custard soaked bread, caramelized nuts, and bananas and layer them into large casserole dish( bread then bananas then nuts, repeat) Then put into water bath. Put into preheated oven for about 30-45 minutes till custard looks set wiggles as one mass not sloshy. You can add a little brown sugar to top to crisp and caramelize it.
  • Bourbon Brown Sugar Carmel Sauce: Add remaining brown sugar, butter and bourbon to a large non-stick skillet and allow to cook for 10-15 minutes on medium heat. The ingredients should be combined and bourbon cooked off and it may look granular. Now remove from heat and stir in remaining cream slowly being careful not to splash. Once cream is incorporated return to med-low heat and allow to simmer another 5-10 minutes stirring occasionally. Once cooled store and add to top of pudding or ice cream.

Nutrition Facts : Calories 759.8, Fat 53.9, SaturatedFat 29.1, Cholesterol 230.3, Sodium 58.3, Carbohydrate 65.7, Fiber 1.9, Sugar 57.1, Protein 5.3

RUM, CARAMEL, AND BANANA BREAD PUDDING



Rum, Caramel, and Banana Bread Pudding image

Make and share this Rum, Caramel, and Banana Bread Pudding recipe from Food.com.

Provided by Queen Dana

Categories     Dessert

Time 2h

Yield 8 serving(s)

Number Of Ingredients 17

2 cups powdered sugar
1 1/4 cups heavy whipping cream, divided
1 tablespoon dark rum
1/4 teaspoon salt
1 tablespoon unsalted butter
7 cups crustless brioche bread (from 1-pound loaf) or 7 cups egg bread, in 3/4-inch cubes (from 1-pound loaf)
6 large eggs
3/4 cup sugar
1/8 teaspoon plus 1/4 teaspoon salt
1 1/2 cups heavy whipping cream
1 1/2 cups half-and-half
1 teaspoon vanilla extract
1/4 cup dark brown sugar, packed
3 tablespoons unsalted butter
2 tablespoons dark rum
1 tablespoon fresh lemon juice
4 medium just ripe bananas, peeled, cut lengthwise in half, then crosswise into 1/3-inch pieces

Steps:

  • Caramel Sauce:.
  • Spread powdered sugar evenly in large nonstick skillet. Cook over medium-high heat without stirring until sugar begins to melt and caramelize on bottom (sugar layer will slide when skillet is tilted), then stir until all sugar is melted and deep amber and caramel is smooth, 3 to 4 minutes. Add 1 cup cream, rum, and 1/4 teaspoon salt (some clumps will form). Stir until caramel is thick and smooth, about 1 minute. Mix in remaining 1/4 cup cream. Remove from heat and add butter; stir untill sauce is thick and smooth, about 1 minute. Strain sauce into small bowl.
  • *Sauce can be made 1 week ahead. Cool, cover, and chill. Rewarm, stirring over low heat, before using.
  • Pudding:.
  • Preheat oven to 350°F Spread bread cubes out on rimmed baking sheet. Toast until beginning to feel dry but not hard, about 7 minutes. Cool on sheet.
  • Whisk egg, 3/4 cup sugar, and 1/8 teaspoon salt in large bowl to blend. Bring cream and half and half to simmer in medium saucepan. Very gradually whisk cream mixture into egg mixture. Strain custard into medium bowl; mix in vanilla. Cool to lukewarm, about 30 minutes.
  • Whisk brown sugar and butter in large skillet over medium-high heat until smooth sauce forms, about 1 minute. Whisk in rum, lemon juice, and 1/4 teaspoon salt. Add bananas and toss just until coated, about 30 seconds. Remove from heat.
  • Lightly butter 8x8x2-inch glass baking dish (8-cup capacity). Scatter 1/3 of bread in dish. Top with half of bananas and half of syrup from skillet. Scatter half of remaining bread over. Top with remaining bananas and syrup from skillet, then remaining bread. Pour custard over. let pudding stand 30 minutes, occasionally pressing down bread to submerge and to absorb custard.
  • Preheat oven to 350°F Place dish with pudding in 13x9x2-inch metal baking pan. Add enough warm water to pan to reach halfway up sides of pudding dish. Cover baking pan with foil. Bake pudding 30 minutes. Uncover and bake until puffed and set in center, about 45 minutes longer. Remove from water bath and let stand 15 minutes. Serve warm or at room temperature with warm caramel sauce.

Nutrition Facts : Calories 729, Fat 45.2, SaturatedFat 27, Cholesterol 302.8, Sodium 215.7, Carbohydrate 73.5, Fiber 1.5, Sugar 62.5, Protein 8.4

BANANA-CHOCOLATE CARAMEL BREAD PUDDING



Banana-Chocolate Caramel Bread Pudding image

This is a a sinfully delicious creamy bread pudding! Recipe #78088 works great with this recipe, just make certain that the sauce is room temperature before using in this recipe.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 10

4 cups cubed Italian bread (crusts removed and cut into 1-inch cubes)
2 ripe bananas (sliced crosswise)
1 cup semi-sweet chocolate chips
1/2 cup chopped toasted walnuts (or use pecans)
1/2 cup caramel sauce (room temperature)
3 cups half-and-half cream
3 large eggs
4 ounces cream cheese, softened
1/2 teaspoon cinnamon
vanilla ice cream

Steps:

  • Set oven to 325 degrees.
  • Butter a 9-inch baking dish.
  • Spread the bread cubes into the bottom of the baking dish.
  • Arrange the banana slices over the top of the bread, then sprinkle with chocolate chips and nuts.
  • Drizzle the caramel sauce over top.
  • In a bowl beat cream with eggs, cream cheese and cinnamon until smooth and combined; pour evenly over the top.
  • Let stand at room temperature for 20 minutes.
  • Bake for about 45-50 minutes to 1 hour.
  • Let stand for 15 minutes before serving.
  • Serve warm topped with ice cream.
  • Delicious!

More about "caramel banana bread puddings food"

CARAMEL-BANANA BREAD PUDDINGS RECIPE | BON APPéTIT
caramel-banana-bread-puddings-recipe-bon-apptit image
Arrange 6 banana-topped bread squares standing on edge, side by side in each prepared ramekin, fitting snugly. Whisk eggs, half and half, milk, …
From bonappetit.com
4.5/5 (13)
Servings 8
  • Preheat broiler. Butter eight 3/4-cup ramekins. Mix caramel sauce and 1/4 teaspoon sea salt in small bowl. Spoon 1 generous tablespoon caramel into each ramekin. Place bread on rimmed baking sheet. Spread 1 generous tablespoon caramel over each bread slice. Broil until caramel is bubbling and slightly darker, watching to avoid burning, 1 to 2 minutes. Cool.
  • Cut each bread slice into 6 squares, for 48 pieces total. Set 1 banana slice on each bread square. Arrange 6 banana-topped bread squares standing on edge, side by side in each prepared ramekin, fitting snugly. Whisk eggs, half and half, milk, 1 1/2 tablespoons sugar, vanilla, and 1/8 teaspoon sea salt in medium bowl. Pour enough custard into each ramekin to reach top. Let stand until bread absorbs some of custard, about 30 minutes. Reserve any remaining custard.
  • Meanwhile, position rack in bottom third of oven and preheat to 400°F. Pour remaining custard into ramekins. Brush exposed bread pieces with melted butter. Sprinkle with 1 tablespoon sugar. Set ramekins in large roasting pan. Pour enough hot water into pan to come halfway up sides of ramekins.
  • Bake puddings until set and knife inserted into custard comes out clean, about 45 minutes. Remove from pan; cool. DO AHEAD Can be made 8 hours ahead. Cover and refrigerate.


BANANA BREAD PUDDING WITH CARAMEL SAUCE - GRITS AND …
banana-bread-pudding-with-caramel-sauce-grits-and image
Lightly cover the bowl and let the bowl stand for at least 1 hour until the milk is mostly absorbed into the bread. Preheat the oven to 325 degrees. Whisk together the eggs, sugar and vanilla. Fold the mixture into the bread, …
From gritsandchopsticks.com


BANANA CARAMEL BREAD PUDDING - WERTHER’S ORIGINAL …
banana-caramel-bread-pudding-werthers-original image
Instructions. Cut bread into 1 inch cubes. Lay on a sheet tray uncovered to dry for 3 hours or overnight. Preheat oven to 350° F. Line a 9x5 loaf pan with parchment. In a large bowl, combine milk, sour cream, sugar, salt, eggs, and vanilla. Stir …
From werthers-original.ca


RUM, CARAMEL, AND BANANA BREAD PUDDING RECIPE | BON …
rum-caramel-and-banana-bread-pudding-recipe-bon image
Step 6. Preheat oven to 350°F. Place dish with pudding in 13x9x2-inch metal baking pan. Add enough warm water to pan to reach halfway up sides of pudding dish. Cover baking pan with foil. Bake ...
From bonappetit.com


CARAMEL-BANANA BREAD PUDDING | RACHAEL RAY IN SEASON
caramel-banana-bread-pudding-rachael-ray-in-season image
Step 1. Coat an 8-inch glass baking dish with 1 tbsp. butter. Trim the ends off the bread loaf, then slice the loaf crosswise into 10 slices, about 3/4 inch thick. Using 1/2 cup dulce de leche, spread a thin layer on half of the bread slices. …
From rachaelraymag.com


22 BEST BANANA PUDDING RECIPES | RECIPES, DINNERS AND EASY MEAL …
It’s piled high with layers of just-ripe bananas, rich vanilla pudding and tender cookies. We used vanilla bean paste instead of extract for a bold flavor and then topped everything with swirls ...
From foodnetwork.com
Author By


BANANA CARAMEL BREAD PUDDING – DAVE BAKES
Bake for 45-50 minutes on the middle rack of a 350 degrees F. oven until the top is lightly brown and toasted. Internal temperature should be 160 degrees F. Serve warm with the rest of the banana caramel sauce and some banana slices, if desired. Store leftovers covered in the refrigerator. Reheat before serving.
From davebakes.com


SIMPLE RECIPES 嵐 CARAMEL-BANANA BREAD PUDDINGS RECIPE
Store-bought caramel sauce spiked with a little sea salt makes these fast and easy puddings something special.
From recipes.lacestreetshoes.com


BANANA & CARAMEL BREAD PUDDING - CHEFHOTDISH FOOD
Warm, gooey caramel with Bruleed bananas and decadent spices! What could be more comforting? Oh, add a light dusting of powdered sugar …
From chefhotdishfood.com


BANANA CARAMEL PUDDING - THERESCIPES.INFO - THERECIPES
Caramel Self Saucing Pudding Recipe with Bananas and Whisky. Heat the oven to 180C/fan 160C/gas 4. Put the flour, sugar, baking powder and a pinch of salt in a large bowl and stir to combine. In a jug, whisk together the mashed bananas, milk, …
From therecipes.info


SALTED CARAMEL BANANA BREAD PUDDING - SPARKLES OF YUM
When your ready to bake put bananas on top and sprinkle cinnamon and spices pour half the caramel over and sprinkle the bread pudding with sea salt and bake until golden brown and set, about 1 hour, 15 minutes. Let rest about 15 minutes then drizzle the remaining caramel over the top.
From sparklesofyum.com


CARAMEL PRETZEL BANANA BREAD PUDDING - FINE FOODS BLOG
Preheat oven to 350 degrees. Put the mixture in a buttered 9" x 13" pan and cook for about an hour, until the top is golden brown and liquid is absorbed. Allow to cool slightly, then slice and serve topped with salted caramel sauce. Store leftovers in …
From finefoodsblog.com


PEANUT BUTTER-BANANA SANDWICH BREAD PUDDINGS & DARK CARAMEL …
Whisk together eggs and sugars; whisk in whipping cream. Gradually pour mixture over sandwich pieces in ramekins; sprinkle with Peanut Butter Streusel Topping. Place ramekins in a 15- x 10-inch jelly-roll pan. Cover and chill 2 to 24 hours. Step 3. Preheat oven to 375°.
From myrecipes.com


CROCKPOT CARAMEL BANANA BREAD PUDDING RECIPE - RECIPES.NET
Instructions. In a small bowl, stir to combine the hot water and butter. Set aside. In another bowl, stir to combine the brown sugar and cornstarch. Set aside. Grease the inner pot of your crockpot with cooking spray. In a large mixing bowl, mix together all-purpose flour, baking powder, cinnamon, salt, and sugar.
From recipes.net


BREAD RECIPES SWEET, BANANA BREAD PUDDING, FOOD
Pudding Recipes. White Chocolate Bread Pudding. White Chocolate Chips. Melting Chocolate. White Chocolate Bread Pudding with Caramel Sauce. Print Recipe Hey y’all. I have never been big on bread pudding. Not sure why, mainly just because of what I have seen on buffets and other dessert menus just did not seem to appealing to me.
From pinterest.com


BANANA CARAMEL BREAD PUDDING - TASTY KITCHEN
Preparation. Preheat oven to 350 F. Cut bread into cubes. Mix milk and pudding mix in a large bowl. Add bread and mix well. Let the bread soak for 3-4 minutes. Stir in caramel bits. Put it into a greased 9×5 bread pan. Mix the brown sugar and cinnamon in a small bowl and sprinkle evenly on top of the loaf. Bake at 350 F for 50 minutes.
From tastykitchen.com


CREOLE BANANA BREAD PUDDINGS WITH CARAMEL SAUCE RECIPE
Combine first 3 ingredients in a small saucepan; cook over medium heat 4 minutes or until mixture is thick. Add bourbon; cook until mixture is reduced to 1/4 cup (about 5 minutes). Remove from heat. Add sliced bananas, and toss gently. Spoon banana mixture into a bowl; set aside.
From myrecipes.com


CARAMEL BANANA BREAD PUDDING RECIPE - HOT EATS AND COOL READS
Stir in the bananas and pecans. Pour the mixture over the sweet rolls, refrigerate. Preheat the oven. Remove from fridge, let set at room temperature, then bake. In a sauce pan, heat the brown sugar, butter, vanilla and milk. Bring to a boil, cook. Remove from heat and pour over top of the bread pudding. Cut and serve.
From hoteatsandcoolreads.com


BANANA-CARAMEL BREAD PUDDING RECIPE | MYRECIPES
Step 2. In a blender, whirl milk, eggs, cream cheese, and cinnamon until smooth. Pour over bread cubes. Let stand at room temperature 15 minutes. Step 3. Bake in a 325° regular or convection oven until top is set, 50 minutes to 1 hour. Let stand at least 10 minutes after removing from oven, then serve warm.
From myrecipes.com


AOL FOOD - RECIPES, COOKING AND ENTERTAINING - AOL.COM
Cut the bananas on a slight angle into 1/4-inch-thick slices. Cut 1 slice of bread lengthwise in half and then crosswise into thirds, to make 6 pieces. Place a …
From aol.com


CARAMEL BANANA PUDDING RECIPE - ALL INFORMATION ABOUT HEALTHY …
Banana-Caramel Pudding Recipe - Food Network top www.foodnetwork.com. Deselect All. For the pudding: 3 large eggs. 2 tsp vanilla paste or extract. 1 1/2 cups/360 ml milk. 1 1/2 cups/360 ml heavy/double cream. 3/4 cup/150 g sugar
From therecipes.info


SIMPLE RECIPES 洛 RUM, CARAMEL, AND BANANA BREAD PUDDING …
Bananas Foster—the New Orleans favorite—in bread-pudding form. The caramel sauce is especially rich and flavorful, thanks to a splash of dark rum.
From recipes.lacestreetshoes.com


RECIPE: CARAMEL BANANA BREAD PUDDING | THE SEATTLE TIMES
1. In a large, heavy-bottom saucepan, melt the butter over medium heat. Stir in the brown sugar and cook, stirring to dissolve. Stir in the …
From seattletimes.com


CREOLE BANANA BREAD PUDDINGS WITH CARAMEL SAUCE
Head to the store and pick up water, eggs, bread, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. From preparation to the plate, this recipe takes around 45 minutes.
From fooddiez.com


BANANA CARAMEL BREAD PUDDING (MADE BY ANNA) : BOOK RECIPES
Instructions. Preheat the oven to 350 F (180 C). Grease six 6-ounce (180 mL) ramekins and place then in a roasting pan that can be filled with water. To make the caramel, place the water, sugar and corn syrup (or lemon juice) in a medium saucepot and have the cream and butter measured and on hand. Bring the sugar up to a full boil on high heat ...
From book-recipe.com


SALTED CARAMEL BANANA BREAD PUDDINGS RECIPE
Put the pan in the oven. Pull out the oven rack and pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 20 to 30 minutes, until the edges of the bread are golden brown and a knife inserted in the puddings comes out mostly clean. Let cool for 10 minutes in the water bath, then remove with tongs.
From seriouseats.com


BANANA BREAD PUDDING WITH COCONUT CARAMEL SAUCE
Instructions. Preheat oven to 350F. Toast your bread slices lightly in the toaster, just to dry them a bit. Cut off the side crusts to form a rectangle. Cut each slice in to 9-12 cubes. Place toasted bread cubes aside. Slice your banana in to 1/2 …
From seasonsandsuppers.ca


CARAMEL-BANANA BREAD PUDDINGS - GLUTEN FREE RECIPES
Cut each bread slice into 6 squares, for 48 pieces total. Set 1 banana slice on each bread square. Arrange 6 banana-topped bread squares standing on edge, side by side in each prepared ramekin, fitting snugly.
From fooddiez.com


CARAMEL BANANA BREAD PUDDING RECIPE - LOS ANGELES TIMES
1. In a large, heavy-bottom saucepan, melt the butter over medium heat. Stir in the brown sugar and cook, stirring to dissolve. Stir in the …
From latimes.com


CULINARY SOS: CARAMEL BANANA BREAD PUDDING - LOS ANGELES TIMES
3 eggs. 1. In a large, heavy-bottom saucepan, melt the butter over medium heat. Stir in the brown sugar and cook, stirring to dissolve. Stir …
From latimes.com


CARAMEL BANANA BREAD PUDDING (PALEO, AIP) - EAT HEAL THRIVE
Preheat oven to 350 degrees. Add the coconut milk, honey, chopped dates, and pinch of salt to a sauce pan. Bring to a gentle simmer for 2 minutes. Remove from heat and transfer to a blender. Blend to incorporate dates. Place cubed banana bread, diced apple, and raisins in the baking dish. Stir to combine.
From eathealthrive.ca


BANANA BREAD PUDDING WITH CARAMEL SAUCE - EAT WHEAT
Preheat oven to 350°F. Butter a 1-quart baking dish. In large saucepan, scald milk over medium heat until bubbles begin to form (180°F). Remove pan from heat and stir in mashed bananas. Stir in salt, honey, raisins, lemon zest, eggs and bread …
From eatwheat.org


BANANA AND CARAMEL BREAD PUDDING - FOOD24
Preheat oven to 180 &degC.Spread the 6 slices of bread with caramel condensed milk.Layer the banana slices on top.Cover with
From food24.com


Related Search