Banana Cardamom Bread Pudding Recipes

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.

Steps:

• Mix eggs, butter, apple syrup, sugar, vanilla extract, cinnamon, nutmeg, cardamom, and salt. together in a large bowl. Stir in half and half and milk. Place cubed bread and currants into a large baking dish. Stir in the egg mixture until bread is evenly coated. Cover and refrigerate for 30 minutes.
• Preheat an oven to 350 degrees F (175 degrees C). Uncover the baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

Steps:

• Preheat oven to 350F. Lightly grease a 9x13 inch baking dish with butter and set aside. Place the cubed bread in a large mixing bowl. In a small saucepan, melt 4 tablespoons of butter over medium heat and pour the butter over the bread cubes. Using spatula, toss to evenly distribute the butter. Combine the cream, milk, eggs, brown sugar, granulated sugar, cardamom, nutmeg, almond extract and salt in a Mixing bowl. Pour the cream mixture over the bread cubes and stir to combine. Let sit until the bread is soft and has absorbed most of the liquid. Stir in the mashed bananas. Pour the mixture into the prepared dish and bake, uncovered, for 45 to 50 minutes, until the top is golden brown and crispy and the pudding is firm in the center. Remove the pudding from the oven and let the dish cool about 15 min before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease one 9x5 inch loaf pan.
• In a small saucepan, combine the raisins and the rum.
• Cook over medium heat until simmering, then remove from the heat and allow to cool 10 minutes.
• In a large bowl, mix together the mashed bananas, brown sugar, canola oil, and eggs with an electric mixer for 1 minute.
• Sift together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and ground cardamom; stir into the egg mixture with a spoon until well blended.
• Stir in the walnuts and the rum soaked raisins last.
• Pour the batter into the prepared pan.
• Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted comes out clean.
• Allow bread to cool slightly before removing from the pan.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x11 inch baking dish.
• Toss together the pieces of bread and mango, and place in the prepared baking dish. In a medium bowl, whisk together the sugar, eggs, milk, vanilla and cardamom. Pour over the bread. Dot with small pieces of butter.
• Bake for 45 to 50 minutes in the preheated oven, or until slightly puffed and golden brown.

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.