ROASTED BANANA BREAD PUDDING WITH BOURBON-PRALINE SAUCE
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
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
PEANUT BUTTER AND ROASTED BANANA PUDDING
Provided by Trisha Yearwood
Categories dessert
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the pudding: Preheat the oven to 425 degrees F. Line a baking sheet with parchment and spray the parchment with cooking spray.
- Thinly slice the bananas crosswise, about 1/8 inch thick. Toss the bananas in a bowl with the cinnamon and a pinch of salt. Place in a single layer on the prepared baking sheet. Bake until the bananas start to brown on the edges, about 10 minutes.
- In a saucepan, whisk together the granulated sugar, flour and 1/2 teaspoon salt. Stir in the whole eggs and yolks, and then stir in the milk. Cook uncovered, stirring often, until the mixture thickens, about 10 minutes. Remove from the heat and stir in the vanilla.
- Spread a thin layer of the pudding in a 1 1/2-quart casserole dish. Arrange a layer of sandwich cookies on top of the pudding, and arrange a third of the roasted banana slices over the cookies. Spread a third of the remaining pudding over the bananas and continue layering cookies, bananas and pudding, ending with pudding, so you have 3 layers total. Cover and refrigerate for at least 1 hour and up to overnight.
- Whip together the heavy cream and confectioners' sugar in a medium bowl with an electric mixer to stiff peaks. Spread over the banana pudding.
- For the ganache: Place the chocolate in a heatproof bowl. Heat the cream until hot but not simmering. Pour over top of the chocolate and let sit for a minute before stirring to melt and combine. Drizzle the ganache over the pudding. Spoon the pudding into bowls and serve chilled or at room temperature.
BANANA BREAD PUDDING
I invented this one night when I was bored. If you're single like I am, you always need to do something with that last banana or the last few slices of bread before they go bad. This is the perfect delicious solution!
Provided by Ladyceres
Categories Dessert
Time 20m
Yield 1-2 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl, beat egg.
- Add sugar and butter, and mix until smooth.
- Add banana, and mash with a fork or potato masher.
- Batter will be lumpy.
- Add chips, nuts, etc.
- Tear bread into small pieces and add to mixture.
- Stir until bread is coated with the batter.
- Pour into smallest baking pan you have.
- (I used a 6 1/2 inch cast iron skillet.) Bake at 375 degrees for 15 minutes.
- (Remember to adjust cooking time depending on the size of the pan.).
Nutrition Facts : Calories 709.7, Fat 30.9, SaturatedFat 16.8, Cholesterol 216.5, Sodium 433.9, Carbohydrate 104.5, Fiber 6.8, Sugar 64.6, Protein 13.3
BANANA BREAD & BUTTER PUDDING
A microwave pud that will have the family thinking you've been cooking for hours
Provided by Good Food team
Categories Dessert, Dinner, Supper, Treat
Time 20m
Number Of Ingredients 8
Steps:
- Toast the bread, spread with butter and cut each slice into 6 equal pieces. Arrange, butter side up, with the banana in a microwavable dish (approx 23cm wide by 5cm deep).
- Beat together the eggs, sugar, cinnamon and milk in a jug. In a small bowl, add the cornflour with a little of the milk, mix until smooth, then stir into the jug. Pour over the bread and banana, then sprinkle with the extra sugar. Bake, uncovered, in the microwave on High for 8-10 mins. Stand for 5 mins before serving.
Nutrition Facts : Calories 412 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 38 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.99 milligram of sodium
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- Preheat oven to 450F. Spray 2 8x4 in. mini loaf pans. Set aside. Keeping the peel on, slice the bananas in half lengthwise. Place them cut side up in a baking dish covered with foil. Break the pecans halves in half or roughly chop them. Place them on a baking dish. Place both in the oven. Roast the pecans for 5-7 minutes. Roast bananas for 12 minutes. Meanwhile, cut the croissants into chunks. Let the pecans and the bananas cool.
- Bring a pot of water to a boil. Meanwhile to prepare the custard, whip the eggs for one minute. Add in the sugar, and beat until they are a pale yellow. Scoop out the flesh of the bananas, and add to the eggs. Also, add in the cinnamon, all-spice, and salt. Beat for 30 seconds until the bananas are mashed throughout the mixture. Add in the half & half and the cream. Beat until homogenous. Stir in the pecans.
- Fill each loaf pan halfway with croissants. Pour enough custard to cover the croissants, and evenly distribute the chocolate chunks between the loaf pans. Fill the loaf pans with the rest of the croissants. Carefully pour the rest of the custard over each. Take a fork and gently press down on the tops of the loaf pans to ensure everything is coated with custard. Gently cover each with foil. Place the loaf pans in a larger baking dish. Gently fill the larger pan halfway with boiling water. Bake covered on 350F degrees for 30 minutes. Remove the foil, and continue to bake for another 20 minutes until a knife runs clean when poked in the bread pudding. The tops will be puffed and golden brown.
- While the bread pudding bakes, make the sauce. On medium-high heat, warm the heavy cream. Make sure the cream does not boil over. Place the rest of the chocolate into a heat-safe bowl. Pour the warm heavy cream over the chocolate; let it sit for 2 minutes. Sift in the powdered sugar; stir until smooth. Let cool for 30 minutes. Stir in the salt. Enjoy the bread pudding warm, at room temperature, and cold.
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