French Vanilla Banana Pudding Food

FRENCH VANILLA BREAD PUDDING

Steps:

• Place bread cubes in two greased 6-oz. ramekins or custard cups. In a small bowl, whisk egg and creamer; pour over bread. Sprinkle with caramel pieces, pecans and cinnamon; dot with butter. , Bake at 350° for 18-20 minutes or until bubbly and golden brown. Cool slightly before serving.

VANILLA-BANANA PUDDING

Steps:

• Heat 4 cups of the milk in a large saucepan over medium heat until steaming.
• Whisk the sugar, cornstarch and 1/2 teaspoon salt in a large bowl. Whisk in the egg yolks and the remaining 1/2 cup milk.
• Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg-milk mixture into the pan. Cook over medium heat, whisking constantly, until the mixture boils. Continue to whisk until it has thickened to a puddinglike consistency, 3 to 4 minutes. Remove from the heat and stir in the vanilla extract.
• Cool slightly, stirring a few times to prevent a skin from forming. Place a piece of plastic wrap directly on top of the pudding and refrigerate until completely cooled and thickened, about 4 hours.
• One hour before serving, whisk the pudding vigorously until smooth and creamy. Gently fold in 3/4 of the sliced bananas. Cover with plastic wrap and refrigerate for 1 hour. Fold in the vanilla wafers, spoon the pudding into six to eight individual cups and top with the remaining banana slices.

FRENCH VANILLA BANANA PUDDING

Steps:

• In a large mixing bowl, pour in both cans of the sweetened condensed milk. Add the three packets of vanilla pudding and beat with a mixer on medium speed for 1 minute. Spoon in 1 tub of Cool Whip and beat with mixer on medium speed for 3 minutes. Spoon in the 2nd tub of Cool Whip and beat with mixer on medium speed for 3 minutes. Set your pudding to the side and slice all 8 bananas.
• In a large dessert bowl, layer 1 cup of bananas and 1 cup of vanilla wafers at the bottom of the bowl. Spoon out 4-5 tablespoons of the pudding and spread over the layers of bananas and vanilla wafers. Add another layer of vanilla wafers and bananas on top of the pudding. You want to alternate to create layers of pudding between the layers of vanilla wafers and bananas.
• You must refrigerate the banana pudding at least 1 1/2 hours before serving so that the pudding is stiff.

FRENCH VANILLA BANANA CREAM PIE

Steps:

• Place banana slices in crust.
• Pour milk into bowl.
• Add pudding.
• Beat with wire whisk 2 minutes.
• Gently stir in one cup of Cool Whip; spoon into crust.
• Refrigerate 4 hours.
• Top pie with remaining Cool Whip.

THE BEST BANANA PUDDING

Steps:

• In a large mixing bowl, beat pudding mix and milk 2 minutes. Blend in condensed milk until smooth. Stir in vanilla and fold in whipped topping. Layer wafers, bananas and pudding mixture in a glass serving bowl. Chill until serving.

MELT IN YOUR MOUTH BANANA BREAD

Steps:

• Preheat oven to 325°F.
• Mix oil, eggs and mashed bananas.
• Combine remaining ingredients and add to banana mixture.
• grease and flour pans,place on baking sheet.
• Bake in a 2/ 9 x 5 x 3 inch pan 0r 4 mini loaves [mini's will take about 45 minutes] for 1 hour or until bread tests done.

BANANA PUDDING IV

Steps:

• In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping.
• Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.