Time 1h10m Yield 6 serving(s) Number Of Ingredients 7 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.
Time 1h50m Number Of Ingredients 17 Steps:
Preheat the oven to 325°F and have ready a greased 9x13" casserole dish. Combine the butter, milk, brown sugar, sweetened condensed milk, salt, cinnamon, and nutmeg in a saucepan over medium heat. Stir often and remove from the heat as soon as the butter has melted. Set aside to cool slightly. In the meantime, cut the bread into 1" cubes and set aside. In your largest mixing bowl, whisk the eggs until combined. Very slowly stream in the butter mixture, whisking all the while. Add the cubed bread to the bowl and stir until the bread is coated in the custard. Fold in about 2/3’s of the bananas and transfer the mixture to the prepared dish. Wedge the remaining bananas into the top into the bread pudding so the tops and sides are barely peaking through. Bake for 45-50 minutes. To check for doneness, gently poke down on the center of the casserole (using the back of spoon) and watch for any runny liquid to reveal itself. If you see any liquid rising up, the dessert is not yet ready and should continue to bake a few minutes longer. Set aside to cool and set up completely on a wire rack for about 45 minutes. Serve and enjoy! Add the butter to a small saucepan over medium heat. As soon as the butter has melted, stir in the flour and whisk for about 1 minute. Add the milk one big splash at a time, whisking well after each addition. Once all the milk has been incorporated, add the brown sugar, cream, and salt and stir. Allow the mixture to simmer for about 5 minutes, or until slightly thickened, stirring occasionally. Add the vanilla and stir once more. Pour the sauce over the bread pudding just before serving and enjoy!
Time 2h10m Yield 6-8 serving(s) Number Of Ingredients 11 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.
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.
Time 7h20m Yield up to 16 servings (makes 4 to 5 quarts) Number Of Ingredients 6 Steps:
In a stand mixer with the whisk, beat the condensed milk and water on medium speed until well combined, about 1 minute. Add the pudding mix and beat until there are no lumps and the mixture is smooth, about 2 minutes. Transfer the mixture to a medium bowl, cover and refrigerate until firm, at least 1 hour or overnight. In a stand mixer with the whisk, whip the heavy cream on medium speed for about 1 minute, until the cream starts to thicken, then increase the speed to medium-high and whip until stiff peaks form. Be careful not to overwhip. With the mixer running on low speed, add the pudding mixture a spoonful at a time. Mix until well blended and no streaks of pudding remain. To assemble, select a trifle bowl or a wide glass bowl with a 4- to 5-quart capacity, or individual serving bowls. Saving 4 to 5 cookies for the garnish on top, begin assembly. Spread one-quarter of the pudding over the bottom and layer with one-third of the cookies and one-third of the sliced bananas (enough to cover the layer). Repeat the layering twice more. End with a final layer of pudding. Garnish the top with additional cookies or cookie crumbs. Cover tightly with plastic wrap and refrigerate for 4 to 6 hours. Cookies should be tender when poked with a knife. This dessert is best served within 12 hours of assembling.
Time 2h30m Yield 8 to 10 servings Number Of Ingredients 19 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.
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.
Time 1h20m Yield 8 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. In a large mixing bowl, mix eggs, milk, sugar, and vanilla until smooth. Stir in bread, bananas, and chocolate chips, and let rest 5 minutes for bread to soak. Pour into prepared pan. Line a roasting pan with a damp kitchen towel. Place loaf pan on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with water to reach halfway up the sides of the loaf pan. Bake in preheated oven for 1 hour, or until a knife inserted in the center comes out clean.
Time 2h30m Yield 6 Number Of Ingredients 15 Steps:
Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In medium bowl, stir together flour, baking soda, cinnamon and 1/4 teaspoon salt. Set aside. In large bowl, beat butter and brown sugar with electric mixer on medium speed until well blended. Add 2 eggs, one at a time, beating well and scraping down side of bowl after each addition. Beat in bananas until well mixed. On low speed, gradually add flour mixture, beating just until combined. Pour into baking dish. Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool slightly, about 15 minutes. Cut Banana Bread into 1-inch cubes. Place cubes in single layer on ungreased cookie sheet. Return to oven; toast cubes 15 to 20 minutes, turning once or twice, until slightly dried out. Place dried cubes in ungreased 8-inch square (2-quart) glass baking dish or 6 individual ramekins. Set aside. In medium bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth and creamy. On low speed, beat in half-and-half. Add vanilla, salt and 3 eggs; beat until almost smooth. Pour Custard evenly over bread cubes in dish. Cubes should be completely soaked by Custard; if not, use spoon to press cubes down into Custard. Bake 35 to 50 minutes or until Custard is set. Sprinkle top of bread pudding with powdered sugar. Cut into squares; serve warm.
Time 1h5m Yield 14 Number Of Ingredients 11 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch glass baking dish with nonstick spray. Break banana bread, including heels, into 1-inch pieces. Place in the prepared dish. Pour condensed and evaporated milks into a 4-cup measure. Add enough regular milk to make 4 cups. Pour this into a large bowl. Add eggs, 1/4 cup sugar, vanilla, and cinnamon and stir briskly until well blended. Pour custard mixture over the bread. Push bread down with the back of a spoon until it is soaked through. Scatter butter pieces across the top and sprinkle with remaining sugar. Bake in the preheated oven until golden and set in the center, 45 minutes to 1 hour. (Pudding may look dark around the edges.)
Number Of Ingredients 9 Steps:
Heat oven to 325 degrees. Place a baking pan filled with 1/2 inch of water in center of oven. Butter 4 six-ounce ramekins; set aside. Whisk together cream, eggs, 1/2 cup sugar, salt, vanilla, and rum; set aside. Cut butter into 8 pieces. Place 1 piece of butter and 1/2 teaspoon sugar in each ramekin. Place an eighth of the banana slices in an even layer over butter and sugar. Cover banana with 4 pieces of bread; sprinkle each with 1/2 teaspoon sugar. Pour about half the cream mixture among ramekins to soak bread. Divide remaining banana slices among ramekins, sprinkle each with 1/2 teaspoon sugar, and top with remaining bread. Pour remaining cream mixture over. Press to soak bread. Place 1 piece of butter in each; sprinkle with remaining sugar. Cover each ramekin loosely with foil and bake in hot-water bath for 30 minutes. Uncover; bake 30 minutes more. Let ramekins cool on a wire rack for about 30 minutes before serving.
Time 1h15m Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees, with rack set in lower third. Butter a shallow 2-quart baking dish; set aside. In a large bowl, whisk together eggs, vanilla, salt, and 1/2 cup sugar until combined; whisk in milk. Add bread, bananas, and raisins; toss gently to combine. Set aside to let bread absorb liquid, about 10 minutes, stirring occasionally. Transfer mixture to prepared baking dish; sprinkle with remaining tablespoon sugar. Bake until a toothpick inserted in center of bread pudding comes out clean, 50 to 60 minutes. Let cool 10 minutes before serving.
More about “banana bread pudding recipes”
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.
