Roasted Banana Bread Pudding Food

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BANANAS FOSTER BREAD PUDDING



Bananas Foster Bread Pudding image

Two classic desserts come together in the ultimate mashup: a gooey, creamy bread pudding with bananas, rum and pecans. Typically, bananas foster gets torched at the end, but this version tastes much better with extra syrup drizzled on top.

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 8 to 10 servings

Number Of Ingredients 19

8 cups cubed challah or brioche (1-inch cubes; about 12 ounces)
4 tablespoons unsalted butter, plus more for the baking dish
1/2 cup packed dark brown sugar
1/2 cup heavy cream
1/4 cup dark rum
1 tablespoon pure vanilla extract
1/2 teaspoon ground cinnamon
3 cups heavy cream
2 cups whole milk
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
2 tablespoons dark rum
1 tablespoon pure vanilla extract
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
4 large eggs plus 6 yolks
1 cup raw pecans, chopped
5 ripe bananas
Vanilla ice cream, for serving, optional

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.

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.

BANANA BREAD PUDDING



Banana Bread Pudding image

I am amazed at how many different types of bread pudding there are. This one is wonderful. Prep time includes soaking the bread. This recipe is from Woods Hole B&B Inn, Falmouth, Massachusetts.

Provided by Miss Annie

Categories     Dessert

Time 2h10m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 loaf day-old French bread, cubed,with crust on
1 quart milk (whole or 2%)
3 eggs
1 cup sugar
2 tablespoons vanilla extract
4 ripe bananas, mashed
1 cup raisins
1 teaspoon nutmeg, freshly grated,if possible
1 teaspoon cinnamon
1 dash of myer rum (optional)
whipped cream

Steps:

  • Put cubed bread in a large bowl with milk, let stand for 1 hour.
  • Pre-heat oven to 325ºF.
  • Spray 9" X 13" baking dish.
  • In another bowl, beat together eggs, sugar and vanilla.
  • Stir this mixture into the bread mixture.
  • Fold in the mashed bananas, spices and raisins.
  • Pour evenly into baking dish.
  • Place uncovered in center of oven and bake 1 hour and 10 minutes.
  • Remove from oven and cool to room temperature.
  • Serve with a splash of rum and whipped cream, if desired.

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 BREAD PUDDING



Banana Bread Pudding image

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

Provided by OceanIvy

Categories     Dessert

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 16

4 cups day old bread, cubed
1/4 cup butter, melted
3 eggs
2 cups milk
1/2 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup banana, sliced 1/2 inch thick
3 tablespoons butter
2 tablespoons sugar
1 tablespoon cornstarch
3/4 cup milk
1/4 cup light corn syrup
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 375°.
  • Place bread cubes into greased 2-quart casserole; pour butter over and toss to coat.
  • In medium bowl, lightly beat eggs. Add the milk, sugar, vanilla, cinnamon, nutmeg and salt.
  • Stir in the bananas. Pour over bread and stir to coat.
  • Bake uncovered for 40 minutes or until a knife inserted near the center comes out clean.
  • While baking, melt butter in a small saucepan. Combine sugar and cornstarch; add to butter.
  • Stir in milk and corn syrup. Cook, stirring, over medium heat until mixture comes to a full boil.
  • Boil 1 minute then remove from heat; stir in vanilla.
  • Serve warm over warm pudding.

Nutrition Facts : Calories 461.8, Fat 21.1, SaturatedFat 12.1, Cholesterol 144.3, Sodium 565.2, Carbohydrate 59.8, Fiber 1.5, Sugar 29.4, Protein 9.5

BOOZY BANANA BREAD PUDDING



Boozy Banana Bread Pudding image

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

1 loaf French bread
2 tablespoons vanilla extract, pure
4 bananas, mashed
4 cups milk
3 eggs
1 cup sugar
1 cup raisins
1 teaspoon nutmeg, freshly ground
1 teaspoon cinnamon
1 tablespoon rum (optional)

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

BANANA BREAD-BREAD PUDDING



Banana Bread-Bread Pudding image

How is this one different? It's made with banana bread instead of plain bread. I had an extra loaf of it that needed to be eaten or frozen, and was thinking about my Recipe #76914, and thought--"Why not?" So here it is...start with a layer of your favorite banana bread, a layer of chopped bananas, more bread, and a lovely custard poured over the whole thing. It is heavenly! A nice change of pace, and very easy to throw together.

Provided by ciao4293

Categories     Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 7

1 loaf banana bread (approximately 9 x 5, or 8 x 4 inches, OR about 6 cups total cubed banana bread)
1 cup half-and-half
2 cups milk
4 eggs
1/3 cup sugar
1 teaspoon vanilla
1 banana (chopped or sliced, you may need 2 if they're smallish)

Steps:

  • Heat the oven to 350°F, and grease an 8-inch square baking dish.
  • Slice the banana bread into 1 inch slices, place on a baking sheet, and toast in the oven, about 8-10 minutes, then cut into cubes.
  • Place half the cubes in the baking dish, and cover with the chopped or sliced banana, then add the rest of the bread cubes over that.
  • Whisk the half and half, milk, eggs, sugar and vanilla in a bowl, and pour over the banana bread cubes in the baking dish.
  • Let it sit for about 5 minutes before putting it in the oven.
  • Bake for one hour--a knife inserted in the center will look wet, but mostly clean.
  • Let it set for 5-10 minutes, and scoop out and serve warm, with cream, or it's even delicious plain.

WALNUT BANANA BREAD PUDDING



Walnut Banana Bread Pudding image

My mom has been making this recipe since I was little. This dessert is a big hit at every barbecue and potluck I bring this to! Sometimes I use pecans instead of walnuts. This is great with coconuts, raisins, and dried cranberries, too!

Provided by LoavesofLuv

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 10h5m

Yield 10

Number Of Ingredients 14

½ cup butter, divided
1 (16 ounce) loaf day-old French bread, cut into 1-inch cubes
1 cup chopped walnuts
4 eggs
1 cup heavy cream
1 (14 ounce) can sweetened condensed milk
1 (14 ounce) can coconut milk
1 cup brown sugar
4 teaspoons vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
1 pinch salt
4 very ripe bananas, mashed

Steps:

  • Grease a 9x13-inch baking dish with 1 tablespoon of butter; place the remaining butter in a saucepan over low heat, and melt the butter. Spread the French bread cubes out into the greased pan, and drizzle the melted butter over the bread.
  • Place the walnuts into a dry skillet over medium-low heat; cook and stir until the walnuts turn a light golden brown and give off a toasted fragrance, about 2 minutes. Watch carefully so they don't burn. Remove from heat, and transfer walnuts into a bowl immediately to cool. Set walnuts aside.
  • In a large mixing bowl, beat the eggs lightly just to break yolks, and mix in the cream, condensed milk, coconut milk, brown sugar, vanilla extract, cinnamon, nutmeg, allspice, and salt. Whisk to thoroughly combine until smooth. Stir in mashed banana and 3/4 cup of walnuts. Pour the banana mixture evenly over the bread cubes, and push bread cubes into the mixture to coat well with the custard. Sprinkle with remaining 1/4 cup of toasted walnuts. Cover the dish with plastic wrap, and refrigerate 8 to 12 hours.
  • Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap, and cover dish with foil.
  • Bake in the preheated oven for 15 minutes, then remove the foil and return to oven until the top is browned and the edges are pulling away from the pan, about 45 more minutes. Allow to cool before serving.

Nutrition Facts : Calories 734.3 calories, Carbohydrate 83.2 g, Cholesterol 144.7 mg, Fat 40.4 g, Fiber 3.6 g, Protein 14.7 g, SaturatedFat 22.5 g, Sodium 459.5 mg, Sugar 50.3 g

OLD FASHIONED BANANA BREAD PUDDING



Old Fashioned Banana Bread Pudding image

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

Provided by daisygrl64

Categories     Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 16

1/4 cup butter or 1/4 cup margarine
4 cups French bread (stale bread) or 4 cups sourdough bread, cubed (stale bread)
3 eggs
1/2 cup sugar
2 cups milk
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
2 teaspoons vanilla
1 cup banana, sliced
3 tablespoons butter or 3 tablespoons margarine
2 tablespoons sugar
1 tablespoon cornstarch
3/4 cup milk
1/4 cup light corn syrup
1 teaspoon vanilla

Steps:

  • heat oven to 375*F.
  • in a 2-quart casserole melt 1/4 cup butter in oven for 4 to 6 minutes.
  • stir in bread cubes.
  • in medium bowl slightly beat eggs, stir in remaining pudding ingredients "except bananas".
  • stir in bananas.
  • pour over bread cubes, stir to coat.
  • bake for 40 to 50 minutes or until a knife inserted near center comes out clean.
  • meanwhile in a 1 quart saucepan melt 3 tablespoons butter over medium heat.
  • stir in sugar and cornstarch, add remaining ingredients "except for vanilla".
  • continue cooking, stirring occasionally until sauce come to a full boil, about 3 to 4 minutes.
  • stir in vanilla.
  • serve sauce over warm pudding.

Nutrition Facts : Calories 616.7, Fat 22.8, SaturatedFat 12.5, Cholesterol 157, Sodium 811.2, Carbohydrate 88.9, Fiber 3.4, Sugar 28.4, Protein 14.8

ROASTED BANANA BREAD PUDDING WITH BOURBON-PRALINE SAUCE



Roasted Banana Bread Pudding With Bourbon-Praline Sauce image

The contrast between the mildly sweet banana flavor and the intense praline sauce is dazzling. This flavorful warm dessert can be served in its own baked ramekin dish or unmolded onto a dessert plate. Serve with whip cream if desired. This is time well spent. If nothing else try the Bourbon-Praline Sauce, I've made this and served over ice-cream.

Provided by Vseward Chef-V

Categories     Dessert

Time 40m

Yield 8 serving(s)

Number Of Ingredients 22

4 cups lightly packed cubed challah (3/4 inch) or 4 cups French bread
5 firm ripe bananas
1 1/2 cups milk
1/3 cup packed light brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3 eggs, room temperature
1 cup whipping cream
1/3 cup packed light brown sugar
1 tablespoon Bourbon or 1 tablespoon dark rum, if desired
1 teaspoon vanilla
1/4 teaspoon salt
2 teaspoons sugar
1/2 cup coarsely chopped pecans
2 tablespoons unsalted butter
1/2 cup packed dark brown sugar
1/2 cup whipping cream
2 tablespoons milk
2 tablespoons cornstarch
1 tablespoon Bourbon or 1 tablespoon dark rum, if desired
1 teaspoon vanilla
1 dash salt

Steps:

  • Heat broiler. Generously butter 8 (1/2-cup) ovenproof ramekins or custard cups. Place ramekins in large shallow pan; ramekins should not touch each other.
  • Place bread in 15x10x1-inch pan. Broil 4 to 6 inches from heat 2 to 3 minutes or until golden brown, turning once. Watch carefully to prevent burning.
  • Heat oven to 425°F Lightly butter 8-inch square baking pan. Set 1 banana aside for garnish. Peel remaining 4 bananas; place in pan. Bake at 425°F for 10 to 12 minutes or until soft and slightly browned.
  • Reduce oven temperature to 350°F Place 2 baked bananas in medium bowl; mash with fork. Let remaining 2 baked bananas cool slightly; cut into 1/4-inch slices. (Bananas are very soft but can be sliced.) Place 3 or 4 slices in bottom of each ramekin.
  • In large bowl, whisk together all remaining bread mixture ingredients except reserved banana. Whisk in mashed bananas. Stir in toasted bread. Let stand 4 to 5 minutes or until liquid is absorbed, stirring occasionally.
  • In separate large bowl, whisk eggs until mixed. Add all remaining custard ingredients except 2 teaspoons sugar; whisk until blended. Spoon scant 1/3 cup soaked bread mixture into each ramekin, filling nearly to top; do not pack. Pour custard over bread mixture in each ramekin. Sprinkle with 2 teaspoons sugar.
  • Place ramekins in large shallow pan; fill pan with hot water to about 1/3 way up sides of ramekins. Bake at 350°F for 45 minutes or until tops are puffed and knife inserted in center comes out clean. Remove puddings from water bath; place on wire rack to cool slightly.
  • Meanwhile, to prepare sauce, place pecans and butter in heavy medium saucepan. Cook over medium heat 4 minutes or until nuts are toasted, stirring frequently. Add 1/2 cup dark brown sugar and 1/2 cup cream; stir until smooth. In small bowl, blend 2 tablespoons milk and cornstarch. Stir cornstarch mixture into sauce. Increase heat to medium-high; cook until mixture comes to a boil, stirring constantly. Boil 2 minutes or until thickened, stirring constantly. Remove from heat; stir in 1 tablespoon bourbon, 1 teaspoon vanilla and dash salt. Serve warm. (Store sauce, covered, in refrigerator. If too thick after reheating, stir in 1 to 2 tablespoons milk.).
  • Diagonally slice reserved banana. Serve puddings warm in ramekins, topped by warm sauce and garnished with banana. Or to unmold, run knife around sides of each ramekin; top each with dessert plate and invert with sharp downward motion. Turn puddings right side up onto plate. Refrigerate leftovers.

Nutrition Facts : Calories 498.8, Fat 28.3, SaturatedFat 14.4, Cholesterol 155, Sodium 173.6, Carbohydrate 56, Fiber 2.8, Sugar 41.6, Protein 6.4

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