CARAMELIZED BANANA BREAD PUDDING
Home made banana bread takes on a whole new look in this wonderful banana bread pudding - a warm and hearty dessert!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 12
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Spray bottom only of 8x4-inch or 9x5-inch loaf pan with cooking spray. In medium bowl, mix flour, baking powder, baking soda and salt. In large bowl, beat granulated sugar, oil, egg whites, bananas, 1/4 cup milk and 1 teaspoon vanilla until well blended. Stir in flour mixture until blended. Stir in walnuts; spread in pan.
- Bake 8-inch loaf 55 to 62 minutes, 9-inch loaf 45 to 52 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan to cooling rack. Cool at least 30 minutes.
- Heat oven to 400°F. Spray eight (6-oz) individual baking dishes (ramekins) with cooking spray. In roasting pan, place ramekins. Cut loaf crosswise in half (save one half for another use). Cut remaining half into 8 slices, then into about 3/4-inch cubes. Divide evenly among ramekins.
- In medium bowl, beat all Custard ingredients except turbinado sugar with wire whisk until blended. Pour custard mixture over bread cubes in ramekins, pushing down lightly with spoon to soak bread cubes. (If all custard mixture doesn't fit into ramekins, let stand up to 10 minutes, gradually adding remaining custard mixture as bread cubes soak it up.) Sprinkle each with 1/2 teaspoon turbinado sugar.
- Carefully place pan with ramekins in oven. Pour enough warm water in pan, being careful not to splash water into ramekins, until water covers half the height of the ramekins.
- Bake 30 to 40 minutes or until set. Carefully transfer ramekins to cooling rack, using tongs or grasping tops of ramekins with pot holder. Cool at least 10 minutes; serve warm or at room temperature.
Nutrition Facts : Calories 180, Carbohydrate 26 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 7 g, SaturatedFat 0 g, ServingSize 1 serving, Sodium 230 mg, Sugar 16 g, TransFat 0 g
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.
SALTED CARAMEL-BANANA BREAD PUDDING
Provided by Food Network Kitchen
Categories dessert
Time 3h10m
Yield 12 servings
Number Of Ingredients 18
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.
CARAMEL-BANANA BREAD PUDDINGS
Store-bought caramel sauce spiked with a little sea salt makes these fast and easy puddings something special.
Provided by Alice Medrich
Categories Milk/Cream Dessert Vegetarian Banana Fall Winter Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8
Number Of Ingredients 10
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.
CARAMELIZED BANANA PUDDING
This crowd-pleasing Southern dessert created by layering vanilla pudding, vanilla wafers and bananas is adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx. Her version takes it over the top by caramelizing the bananas with a little melted butter, brown sugar, cinnamon and vanilla before layering. This extra step adds complex flavor to the unapologetically sweet dessert. Serve piles of it in bowls with extra wafers crumbled over the top, a sprinkle of cinnamon and unsweetened whipped cream, if desired.
Provided by The New York Times
Categories custards and puddings, dessert
Time 30m
Yield One 9-by-13 dish (12 to 15 servings)
Number Of Ingredients 12
Steps:
- In a medium saucepan, whisk together the sugar, cornstarch and salt. Add the half-and-half and egg yolks, and whisk to combine. Cook over medium heat, whisking constantly, until thickened and pudding-like, 10 to 12 minutes. Remove from heat and stir in 2 tablespoons butter and 1 teaspoon vanilla extract.
- In a large saucepan or skillet over medium heat, melt the remaining 2 tablespoons butter. Add bananas, brown sugar, cinnamon and remaining 1 teaspoon vanilla. Cook, stirring frequently, until well combined, about 2 minutes.
- Layer half the vanilla wafers in a 9-by-13 baking or trifle dish. Top with half the caramelized bananas then half the pudding. Repeat procedure with remaining wafers, bananas and pudding. Chill for 4 to 6 hours, or up to overnight. Garnish with crumbled vanilla wafers and sprinkle with additional cinnamon before serving. Serve with unsweetened whipped cream, if using.
CARAMELIZED BANANA RUM BREAD PUDDING & CHOCOLATE RUM SAUCE
I couldn't resist this, it looks so appealing and so good. I found this online at joycesfinecooking.com. Allow time for setting which is 30 minutes.
Provided by Manami
Categories Dessert
Time 1h
Yield 1 baking dish, 8 serving(s)
Number Of Ingredients 17
Steps:
- BREAD PUDDING:.
- Preheat oven to 325°F.
- Brush 5 slices with butter and set aside.
- Break remaining bread up into bite size pieces.
- Brush a 10"x12-1/2" baking dish with butter.
- Combine eggs, milk, cream, sugar and spices in medium bowl.
- Whisk to combine and set aside.
- In a large skillet, heat butter or margarine and add sugar.
- Cook for 2-3 minutes, until golden caramel forms.
- Add the banana slices and toss over high heat for 2 minutes or until just soft and golden.
- Add rum remove from heat and cool.
- Arrange broken bread in baking dish and spoon bananas on top.
- Cover with buttered bread slices, in a single layer, and pour egg mixture over top.
- Press bread down evenly and let stand for 30 minutes.
- Bake for 35-45 minutes or until puffed and golden, but custard is still moist in center.
- CHOCOLATE RUM SAUCE:.
- Combine all ingredients in a medium stainless bowl and place over simmering water until chocolate melts.
- Bottom of bowl should not be touching the water.
- Stir until smooth and serve warm with pudding.
- Enjoy!
Nutrition Facts : Calories 511.3, Fat 33.7, SaturatedFat 19.9, Cholesterol 238, Sodium 207.3, Carbohydrate 40.5, Fiber 1.6, Sugar 31.4, Protein 9.4
RUM, CARAMEL, AND BANANA BREAD PUDDING
Provided by Sarah Patterson Scott
Categories Rum Dessert Bake Kentucky Derby Banana Family Reunion Potluck Simmer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 19
Steps:
- For caramel sauce:
- Spread powdered sugar evenly in large nonstick skillet. Cook over medium-high heat without stirring until sugar begins to melt and caramelize on bottom (sugar layer will slide when skillet is tilted), then stir until all sugar is melted and deep amber and caramel is smooth, 3 to 4 minutes. Add 1 cup cream, rum, and 1/4 teaspoon salt (some clumps will form). Stir until caramel is thick and smooth, about 1 minute. Mix in remaining 1/4 cup cream. Remove from heat and add butter; stir until sauce is thick and smooth, about 1 minute. Strain sauce into small bowl. DO AHEAD: Sauce can be made 1 week ahead. Cool, cover, and chill. Rewarm, stirring over low heat, before using.
- For pudding:
- Preheat oven to 350°F.
- Spread bread cubes out on rimmed baking sheet. Toast until beginning to feel dry but not hard, about 7 minutes. Cool on sheet. Whisk eggs, 3/4 cup sugar, and 1/8 teaspoon salt in large bowl to blend. Bring cream and half and half to simmer in medium saucepan. Very gradually whisk cream mixture into egg mixture. Strain custard into medium bowl; mix in vanilla. Cool to lukewarm, about 30 minutes.
- Whisk brown sugar and butter in large skillet over medium-high heat until smooth sauce forms, about 1 minute. Whisk in rum, lemon juice, and 1/4 teaspoon salt. Add bananas and toss just until coated, about 30 seconds. Remove from heat.
- Lightly butter 8x8x2-inch glass baking dish (8-cup capacity). Scatter 1/3 of bread in dish. Top with half of bananas and half of syrup from skillet. Scatter half of remaining bread over. Top with remaining bananas and syrup from skillet, then remaining bread. Pour custard over. Let pudding stand 30 minutes, occasionally pressing down bread to submerge and to absorb custard.
- Preheat oven to 350°F. Place dish with pudding in 13x9x2-inch metal baking pan. Add enough warm water to pan to reach halfway up sides of pudding dish. Cover baking pan with foil. Bake pudding 30 minutes. Uncover and bake until puffed and set in center, about 45 minutes longer. Remove from water bath and let stand 15 minutes. Serve warm or at room temperature with warm caramel sauce.
More about "caramelized banana bread pudding recipes"
CARAMELIZED BANANA PUDDING RECIPE | BON APPéTIT
From bonappetit.com
4.3/5 (14)Author Kat BoytsovaServings 6-8Estimated Reading Time 7 mins
- Place rack in bottom third of oven; preheat to 450°. Line a large rimmed baking sheet with parchment paper. Sprinkle ¼ cup sugar and ½ tsp. cinnamon evenly over parchment.
- Using the tip of a knife, poke holes all over 6 bananas, then cut in half lengthwise. Arrange bananas cut side down on parchment, moving them around so cut sides pick up as much cinnamon-sugar as possible.
- Arrange bananas in a single layer and roast until skins are deep brown and sugar seeping from underneath bananas is deep amber, 15–20 minutes. If any liquid leaches out of the bananas, discard. Let bananas sit until cool enough to handle.
- Meanwhile, whisk 3 Tbsp. cornstarch, ¼ tsp. salt, and ½ cup sugar in a medium saucepan. Very slowly stream in 2½ cups half-and-half, whisking constantly, until lump-free. Cook over medium heat, whisking constantly and vigorously, until pudding is bubbling and thick enough that wires of whisk leave a trail, 7–10 minutes.
CARAMELIZED BANANA PUDDING - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
5/5 (12)Total Time 4 hrs 55 minsCategory Dessert
- Place the butter, brown sugar, and cinnamon in a large skillet over medium heat. Constantly stir as the butter and sugar melt down. Add the bananas and cook until softened and slightly caramelized, about 3 minutes. *If you prefer a little more texture in your banana pudding, only cook the bananas for about 1-2 minutes.* Remove from heat and set aside.
- Combine the milk, heavy cream, sugar, and salt in a medium saucepan over medium heat. Whisk until all the sugar has dissolved, then bring to a gentle simmer, whisking occasionally. Working quickly as the milk mixture begins to simmer, whisk the egg yolks and cornstarch together in a medium heatproof bowl until very thick and smooth. Very slowly stream in about 3/4 cup (180ml) of the simmering milk to slightly warm the egg yolk mixture. Then, in a very slow stream, whisk the egg yolk mixture into the pan. While continuously whisking, cook until the mixture is thick and big bubbles begin bursting at the surface, about 1 minute. Remove the pan from heat and whisk in the vanilla extract and butter. Makes about 4 cups of pudding.
- Use an ungreased 9-inch or any 2.5 quart baking dish. Line half of the vanilla wafers on the bottom. Evenly top with half of the caramelized bananas. Give the pudding a quick stir. If it has thickened considerably and isn’t pourable, whisk in a splash of milk to help thin out. Pour half of the warm pudding on top. Use a spoon to evenly spread around. Evenly top with remaining vanilla wafers, then the remaining caramelized bananas. Pour the rest of the pudding on top and spread into an even layer. Set aside, covered or uncovered, at room temperature or in the refrigerator as you make the whipped cream.
- Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, confectioners’ sugar, vanilla extract, and cinnamon on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks. Spread evenly on top of the pudding.
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