Down Home Banana Bread Pudding Food

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.

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.

DOWN HOME BANANA BREAD PUDDING

Steps:

• Whisk eggs, milk, sugar, nutmeg, cinnamon, and vanilla extract.
• Add bread and let stand for 5 minutes.
• Stir in the bananas.
• Grease a 1 1/2-quart casserole.
• Add the bread mixture.
• Place the dish in a larger baking pan and add hot water until it reaches 1 1/2 inches up the sides of the inside pan.
• Bake at 350°F for 50 minutes.
• Remove the casserole from the water and allow to cool on a wire rack for 10 to 15 minutes.
• Sprinkle with lemon peel.

BOOZY BANANA BREAD PUDDING

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.

REAL "DOWN HOME" SOUTHERN BANANA PUDDING

Steps:

• BANANA-WAFER PREPARATION:.
• Preheat oven to 350 degrees F.
• Slice the bananas crosswise into 1/4" thick round slices.
• In a large, oven safe bowl, or in an 8x8x2-inch pan or glass baking dish, line the bottom and sides with a layer of vanilla wafers.
• On top of the layer of wafers, place one layer of bananas. Repeat, alternating a layer of wafers and a layer of banana slices until the bowl or dish is filled to within 1/4 to 1/2-inch below the rim.
• THE FILLING:.
• Separate the eggs, being careful not to nick the yolks. Reserve the egg whites and set aside.
• Combine evaporated milk and water.
• In a large sauce pan, mix flour, sugar, and egg yolks until well blended.
• Mix in milk slowly, stirring constantly.
• Place pan on the range eye and bring the mixture to a boil over medium-high heat, stirring constantly.
• As soon as mixture reaches boiling point, reduce heat to medium, stirring constantly until desired thickness is achieved. Filling should be thick but pourable.
• Remove from heat.
• Stir in vanilla extract.
• Immediately pour over wafer-banana layers, jiggling the dish to ensure that filling covers all layers and there are no air pockets.
• THE MERINGUE:.
• TIP - If you do not have cream of tartar, you can use 1/2 tsp of lemon juice as a satisfactory substitute. 1/4 tsp lemon juice = 1/8 tsp cream of tartar.
• TIP - Cold egg whites will not yield as much volume as room temperature egg whites and will take longer to peak.
• Beat room-temperature egg whites with vanilla and cream of tartar until soft peaks form.
• Gradually add sugar, beating until stiff and glossy peaks form and all sugar is dissolved.
• Spoon meringue over banana pudding, smoothing the top and sealing it to the edge of the bowl or baking dish.
• Bake at 350 degrees for 12-15 minutes, or until meringue is golden.
• Cool to room temperature or chill in refrigerator for 2 to 3 hours before serving.
• Banana pudding's flavor is best the day after it is made.
• 9 Servings.

DOWN SOUTH BANANA PUDDING

Steps:

• Mix together the sugar, egg yolks, flour and milk. Sitr over medium heat until boiling. Remove from heat and add vanilla.
• Layer the bottom of a 2-quart dish with half of the vanilla wafers.
• Top with half of the sliced bananas.
• Pour half of the pudding over top.
• Repeat layers: vanilla wafers, bananas, then pudding.
• Refrigerate for 1 hour. Serve topped with whipped topping.

DOWN-HOME BANANA PUDDING

Steps:

• Combine sugar and flour with a wire whisk in a heavy saucepan until completely smooth (no flour clumps).
• Whisk in eggs and milk, until thoroughly combined, getting out as many lumps as possible. Add butter (a cold square of butter is fine - it will melt).
• Heat over medium-low heat and stir continuously until pudding reaches a thick consistency. This should take about 30-35 minutes (the pudding should drip off the whisk in individual clumps, not one long string. And, if left unstirred, it will immediately bubble slowly, looking much like "The Bog of Eternal Stench" from the movie Labyrinth).
• Remove from heat and stir in vanilla.
• Layer pudding, wafers, and sliced bananas, and end with a pudding layer (I use a 12 cup #4 Rubbermaid tupperware container for this - it fits perfectly).
• Decorate the top with vanilla wafers, if desired.