SALTED CARAMEL-BANANA BREAD PUDDING
Provided by Food Network Kitchen
Categories dessert
Time 3h10m
Yield 12 servings
Number Of Ingredients 18
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.
CARAMEL SEA SALT BANANA PUDDING
We're not bananas! This is a flavor combo that really works! In fact, our Caramel Sea Salt Banana Pudding is an easy homemade pudding recipe that'll shock your taste buds into a state of deliciousness!
Provided by Ginsburg Enterprises
Categories Puddings
Number Of Ingredients 10
Steps:
- In a medium saucepan, combine sugar, cornstarch, and salt. In a medium bowl, whisk milk and egg yolks; gradually stir into saucepan.
- Cook over medium heat 8 to 10 minutes, or until mixture thickens and is bubbling, whisking constantly. Remove from heat and stir in butter, vanilla, and the slices from 1 banana. Spoon into individual serving dishes or 1 large bowl.
- Cover with plastic wrap directly on surface of pudding and refrigerate 4 hours, or until firm. When ready to serve, top with remaining banana slices, drizzle with caramel sauce, and sprinkle with sea salt.
CARAMEL SEA SALT BANANA PUDDING RECIPE - (4.6/5)
Provided by á-46561
Number Of Ingredients 10
Steps:
- In a medium saucepan, combine sugar, cornstarch, and salt. In a medium bowl, whisk milk and egg yolks; gradually stir into saucepan. Cook over medium heat 8 to 10 minutes, or until mixture thickens and is bubbling, whisking constantly. Remove from heat and stir in butter, vanilla, and the slices from 1 banana. Spoon into individual serving dishes or 1 large bowl. Cover with plastic wrap directly on surface of pudding and refrigerate 4 hours, or until firm. When ready to serve, top with remaining banana slices, drizzle with caramel sauce, and sprinkle with sea salt.
BILL'S BANANA CARAMEL SELF-SAUCING PUDDING
We have a great chef in Sydney named Bill Granger. This is his recipe for a hot flavourful pudding. Delicious.
Provided by Wendys Kitchen
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 180 degrees celcius.
- Sift flour, salt, sugar, baking powder into bowl.
- Add banana, milk, butter, egg, vanilla extract.
- Whisk until well combined.
- Pour into 2.5 litre baking dish.
- To make the topping, place brown sugar, suryp, water in small pot.
- Bring to the boil.
- Pour mixture careflly over the pudding.
- Bake 35 minutes.
- Serve with vanilla ice cream.
Nutrition Facts : Calories 653.5, Fat 21.1, SaturatedFat 12.8, Cholesterol 100.7, Sodium 391.7, Carbohydrate 112, Fiber 1.6, Sugar 73.1, Protein 7.3
BANANA-CARAMEL PUDDING
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
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.
SALTED CARAMEL BANANA PUDDING PIE
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 6h30m
Yield 1 (9-inch) pie
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Put the vanilla wafers in a food processor and pulse until the cookies are finely crushed. Reserve 1/2 cup to layer in and to top the pie. Pour the remaining crumbs in a 9-inch pie plate. Pour the melted butter over the top and, using a spoon or your hands, combine the ingredients. Press the mixture in the bottom and up the sides and onto the lip of the pie plate. Bake until lightly browned, 10 to 12 minutes. Remove to a wire rack and cool completely, about 30 minutes.
- Peel and slice the bananas, adding them to a bowl. Stir the salt into the caramel sauce and toss the banana slices with the salted caramel. Arrange some banana slices evenly over the bottom of the crust. Spread half of the warm Vanilla Pudding over the bananas, top with some more crushed vanilla wafers (reserving some for garnish) and more caramel-coated bananas. Spread the remaining Vanilla Pudding over the top.
- In a large bowl, whip the cream until stiff peaks are just about to form. Add the almond extract and sugar and beat until peaks form. Make sure not to overbeat, or the cream will become lumpy and butter-like. Spread the whipped cream over the pie. Just before serving, garnish with a caramel swirl and the rest of the crushed vanilla wafers.
- Combine the sugar and 1/3 cup water in a medium heavy-bottomed saucepan. This is the only time you can stir the sugar. If you stir it while it's cooking, it turns to rock candy. Place the saucepan over medium to low heat until the sugars start to dissolve, 5 to 10 minutes. Then turn the heat up to medium-high and cook until the sugar starts to caramelize, 5 to 7 minutes. Do not stir while this is happening. You've got to watch the pot, because it goes from caramel to burnt really quickly. And be careful, the mixture is extremely hot!
- Turn off the heat and stand back to avoid splattering. Slowly add the cream. Don't panic - the cream will bubble violently, and the caramel will solidify. Just give it more time to liquefy again-trust me!
- Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow the sauce to cool to room temperature, at least 4 hours. It will thicken as it sits.
- 3 cups.
- In a bowl, whisk together the sugar and flour until all of the lumps are gone. Once it is a fine powder, whisk in the egg yolks and whole eggs and continue whisking until a smooth paste is formed. Slowly whisk in 1 cup milk, and once this is incorporated add the remaining 1 cup milk. Transfer the mixture to a saucepan and cook over medium heat, whisking constantly, until it reaches the thickness of chilled pudding, 10 to 15 minutes. (Mixture will just begin to bubble and will be thick enough to hold soft peaks when the whisk is lifted.) Remove from the heat and stir in the vanilla.
SALTED CARAMEL BANANA PUDDING
Everyone will go bananas for this reinvented classic.
Provided by Joy Howard
Time 2h30m
Number Of Ingredients 13
Steps:
- In a medium heat-proof bowl, whisk together the eggs, sugar, salt, vanilla, and cornstarch until smooth. Set aside. Prepare an ice bath in a large bowl and fit with a smaller bowl.
- In a heavy pot over medium heat, combine the milk and heavy cream. Warm until just beginning to bubble around the edges, then pour into the egg mixture and whisk vigorously until smooth. Return the mixture to the pot and continue to cook over medium low heat until thickened, about 2 or 3 minutes more. Transfer immediately to the bowl fit in the ice bath and stir gently to cool. (The pudding does not need to be cooled completely.)
- Add a layer of banana slices to the bottom of an 8-inch square baking dish. Top with a layer of cookies. Drizzle with half the salted caramel and half the pudding. Repeat the layers. Cover loosely with foil and refrigerate until completely chilled, at least 2 hours.
- Just before serving, combine the heavy cream, confectioner's sugar and vanilla in a small bowl. Use a hand mixer or whisk to whip until stiff peaks form. Top the pudding with the whipped cream. If using, crumble a few cookies and sprinkle on top. Makes 8 to 10 servings.
CARAMELIZED BANANA PUDDING
This crowd-pleasing Southern dessert created by layering vanilla pudding, vanilla wafers and bananas is adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx. Her version takes it over the top by caramelizing the bananas with a little melted butter, brown sugar, cinnamon and vanilla before layering. This extra step adds complex flavor to the unapologetically sweet dessert. Serve piles of it in bowls with extra wafers crumbled over the top, a sprinkle of cinnamon and unsweetened whipped cream, if desired.
Provided by The New York Times
Categories custards and puddings, dessert
Time 30m
Yield One 9-by-13 dish (12 to 15 servings)
Number Of Ingredients 12
Steps:
- In a medium saucepan, whisk together the sugar, cornstarch and salt. Add the half-and-half and egg yolks, and whisk to combine. Cook over medium heat, whisking constantly, until thickened and pudding-like, 10 to 12 minutes. Remove from heat and stir in 2 tablespoons butter and 1 teaspoon vanilla extract.
- In a large saucepan or skillet over medium heat, melt the remaining 2 tablespoons butter. Add bananas, brown sugar, cinnamon and remaining 1 teaspoon vanilla. Cook, stirring frequently, until well combined, about 2 minutes.
- Layer half the vanilla wafers in a 9-by-13 baking or trifle dish. Top with half the caramelized bananas then half the pudding. Repeat procedure with remaining wafers, bananas and pudding. Chill for 4 to 6 hours, or up to overnight. Garnish with crumbled vanilla wafers and sprinkle with additional cinnamon before serving. Serve with unsweetened whipped cream, if using.
CARAMEL-BANANA BREAD PUDDINGS
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
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.
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BANANA PUDDING WITH SALTED CARAMEL SAUCE - JUST A TASTE
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4.7/5 (3)Total Time 45 minsCategory DessertCalories 320 per serving
- Sprinkle the sugar in an even layer in a medium heavy-bottomed saucepan set over medium-high heat. Using a heatproof rubber spatula, stir the sugar until it begins to melt and darken in color, about 10 minutes. (If chunks form, continue stirring until they dissolve.) Stop stirring and let the sugar cook, undisturbed, until it turns amber in color, about 5 minutes.
- The amount of Nilla Wafers you will need depends on how you serve the pudding. You can serve the pudding in a 13-by-9-inch baking dish, or make individual banana puddings in your desired serving dishes, such as mason jars, tall glasses or ramekins.
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