WARM BANANA PUDDING
"My great-grandmother would make one tray of this banana pudding every year, and you'd have to go on a scavenger hunt for it," says Kevin Gillespie. "I found it by accident four hours before anyone was supposed to, so I did the only thing an 8-year-old could do: I ate it all. This is the recipe I recreated from memory, and it's one of the best things you'll ever eat."
Provided by Kevin Gillespie
Categories dessert
Time 1h15m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Custard base: Heat whole milk, half and half, vanilla, and vanilla bean in a large saucepan until bubbles start forming around the edge of the pan. Remove from heat and set aside. Place egg yolks and 2 cups of sugar into the bowl of a stand mixer and beat on high until light and fluffy, occasionally scraping down the sides of the bowl. Add the flour to the egg mixture on low just to incorporate. With the mixer on, slowly pour about a cup of the custard base from the saucepan into the egg mixture-this "tempering" will keep the eggs from cooking. Pour the tempered mixture through a fine mesh strainer into the saucepan (to smooth out any remaining lumps). Stir to combine, then fish out the vanilla bean. Split it open lengthwise, then use the back of a knife to scrape out the seeds. Return seeds and the scraped pod to the saucepan.
- Heat the custard mixture over medium-high heat, stirring constantly with heat-resistant spatula until thickened. (If the custard turns lumpy, turn off the heat and whisk until it's smooth again.) Whisk in salt and butter until smooth, then remove the vanilla bean pod and discard. To make it super-smooth, blend with an immersion blender until shiny. Set aside.
- Assembly: Slice the pound cake into 1/2-inch-thick slices and set aside. Pour 1/3 of the custard into a casserole dish to cover the bottom. Add the cake in a single layer, breaking slices up so they all fit. Brush cake with coffee, then add half of the bananas. Press the ingredients down so they're even, then repeat with more custard, cake slices, coffee, and bananas, finishing with a final layer of custard.
- Preheat oven to 375 degrees F. Put egg whites, remaining 1/2 cup sugar, and cream of tartar in the bowl of a stand mixer. Start the mixer on low (to avoid spatters), gradually raise speed to high to make sure the ingredients are combined, and then reduce to medium until soft peaks form. Spread meringue evenly over the banana pudding, then bake 5-6 minutes until the top is golden brown. Let cool several minutes, and serve warm.
BANANA BREAD PUDDING
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
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.
BANANAS FOSTER BREAD PUDDING
Here is a nod both to the original bananas Foster at Brennan's restaurant in the French Quarter of New Orleans and to the luxe version of bananas baba au rhum that the Louisiana chef Allison Vines-Rushing once cooked at Jack's Luxury Oyster Bar in the East Village. Silky and rich, deep with the flavors of bananas, rum and custard, it is not much work to make, and pays off in incredible flavor. Do not be afraid to use an even darker sugar than the brown called for in the recipe, though molasses may be a step too far. You are looking for a deep caramel hue and flavor in the sauce, to complement the rum and the fruit. (And if you're looking to try the original, make our bananas foster recipe.)
Provided by Sam Sifton
Time 1h15m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350. In a large bowl, whisk together the eggs, milk, ¼ cup of brown sugar, vanilla, 1 tablespoon rum and 1 teaspoon salt. Add the bread, and stir so that it absorbs the liquid. Set aside to soak.
- Butter a 2-quart baking dish, and place it on a baking sheet. Line the bottom of the dish with banana coins, then spoon about ½ of the soaked bread over them. Top with banana coins, and spoon the remaining soaked bread over the top. Bake for 40 minutes, then sprinkle with the tablespoon of white sugar. Continue baking until the pudding is puffed and golden on top, approximately 50 to 60 minutes total.
- Meanwhile, make the sauce. Melt the butter in a small sauce set over medium heat. Add the remaining brown sugar, cream, remaining rum and salt, and whisk until combined. Simmer, whisking, until the sauce has thickened, approximately 5 to 8 minutes. Remove from heat and keep warm.
- Serve the pudding warm, with some of the sauce drizzled over the top, alongside vanilla ice cream.
Nutrition Facts : @context http, Calories 404, UnsaturatedFat 6 grams, Carbohydrate 49 grams, Fat 16 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 9 grams, Sodium 551 milligrams, Sugar 29 grams, TransFat 0 grams
BEST BREAD PUDDING WITH VANILLA SAUCE
We found this recipe tucked inside my mom's Bible when going through her things. It has become a family tradition on the first snow day of the year and if that doesn't happen, which can be the case here in central Virginia, we know it'll be the featured dessert at Easter and anytime a comfort food is in order.
Provided by Gail Cobile
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h25m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
- In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
- Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
- For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.
Nutrition Facts : Calories 546.3 calories, Carbohydrate 91.7 g, Cholesterol 128.8 mg, Fat 16.5 g, Fiber 1.6 g, Protein 10.5 g, SaturatedFat 8.9 g, Sodium 387.3 mg, Sugar 72.4 g
BREAD PUDDING WITH WARM BOURBON SAUCE
This signature dessert from New Orleans is a classic Creole dish.
Categories Bourbon Dairy Egg Dessert Bake Mardi Gras Fall Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Butter 8-inch square baking dish. Whisk first 6 ingredients in medium bowl. Place bread and pecans in prepared dish. Pour milk mixture over and let stand 5 minutes. Push down bread into custard. Refrigerate 2 hours, pushing bread into custard occasionally.
- Preheat oven to 375°F. Place bread pudding in large metal baking pan. Add enough boiling water to baking pan to come 1 inch up sides of dish with bread pudding. Bake until pudding is puffed and golden brown on top, approximately 50 minutes. Remove dish with bread pudding from water and cool slightly. Cut into squares. Serve bread pudding warm with sauce.
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