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Recipe: Banana Bread Pudding


This Banana Bread Pudding is a fabulous dessert. The recipe is easy and makes good use of those ripe bananas sitting on the counter. We always seem to have 3-4 ripe bananas…. I’ve come to think Warren buys extra so that I have to make something with them. This week I decided to make Banana Bread Pudding.

I used a Cuban bread…. I hadn’t tried Cuban bread before, but our local store was out of French bread… and I thought Italian bread was too soft, so I decided to try it. I’m glad I did. Cuban bread is a softer than French bread and is crunchier than Italian bread… a nice in-between bread…. I liked it so much I intend to use it more often in the future… it will make great homemade croutons and French toast.

I served this banana bread pudding with Chantilly Cream… a perfect topping for this.

Enjoy!

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Recipe: Banana Bread Pudding

All you need:

1 loaf Cuban or French bread, cubed
3 cups of milk
2/3 cup sugar
3 large eggs
3 very ripe large bananas
¼ teaspoon nutmeg
1 tablespoon cinnamon
1 tablespoon vanilla
4 tablespoons of cold butter, diced
Chantilly Cream

Chantilly Cream Ingredients:

1 cup heavy cream
2 tablespoons sugar
1 teaspoon vanilla

All you need to do:

Preheat the oven to 300 degrees F.

Spread the cubed bread in a 9 x 13 baking dish.

In a blender, blend the milk, eggs, sugar, bananas, nutmeg, cinnamon and vanilla.

Pour the mixture over the cubed bread and allow it to sit for at least 30 minutes.

Cover the dish with foil and bake for 1 hour.

Remove the foil spread the diced butter over the pudding.

Bake for 10-15 minutes or until a knife inserted in the center comes out clean.

Serve with Chantilly Cream.

To make the Chantilly Cream:

Combine the heavy cream, sugar and vanilla in a mixing bowl. Beat the cream on high speed until it forms soft peaks. I do not beat it until the cream is stiff… I prefer a softer whipped cream. Watch the mixer carefully, the cream will go quickly from soft peaks to stiff.

6 comments:

A Year on the Grill September 29, 2009 at 8:33 AM  

you left off the "drizzle whiskey sauce over top" step, sure just a typo.

Bread pudding causes fights in the neighborhood, my neighbor is a traditionalist, while I will toss odd things (my favorite was pineapple chunks and white chocolate chips) into the mix. Never tried bananas, but now I get to punish my neighbor with something new.

highlandsranchfoodie September 29, 2009 at 10:03 AM  

I've never met a bread pudding I didn't like. They're just so darn good. I've not heard of or tried Bananna, thanks for the recipe! Lea Ann

Linda September 29, 2009 at 12:50 PM  

Grill...

LOL... you're so funny... how did you know?...LOL I found a recipe for banana bread (very similar to mine except some amounts of ingredients are different)and they throw in pecans and raisins...

AND they serve it with a Banana Rum Sauce on top ... kind of like a Bananas Foster pudding... I wanted to make it but didn't have enough bananas... I promise to make it soon and post the recipe

I like the pineapple chunks and white chocolate idea... will have to try that. My aunt puts dark cherries (drained from a can)in her "traditional" bread pudding ... i posted that recipe last year Aunt Sadie's Bread Pudding

Linda September 29, 2009 at 12:51 PM  

Lee Ann... woman after my own heart!

girlichef September 30, 2009 at 10:56 AM  

Holy Decadent!!! Sounds absolutely amazing :D

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