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| Banana foster bread pudding. (Photo credit: Wikipedia) |
When you are in a rush and wish to make some straightforward pudding without needing to go off and do some shopping for ingredients, then the following bread pudding recipe will certainly become your favourite. It uses straightforward ingredients like bread and bananas and turns them into something super tasty that no-one will be able to resist. Here's my easy banana bread pudding recipe.
What you may need:
- Bread cubes - 7 cups (crust removed)
- Large eggs - 6
- Sugar - 3/4 cup
- Salt - 1/2 teaspoon
- Heavy whipping cream - 1 1/2 cups
- Half and half - 1 1/2 cups
- Vanilla extract - 1 teaspoon
- Dark brown sugar - 1/4 cup
- Butter - 3 tablespoons (use unsalted butter)
- Fresh lime juice - 1 tablespoon
- Medium-sized ripe bananas - 4
Method:
- Preheat the cooker to 350F.
- Spread the bread cubes on a baking sheet. Lightly roast the bread in the stove for approximately 7 minutes to dry them. I like to spread a little butter on them, but you can roast them as they are.
- Take from the stove and set aside to chill.
- Take the eggs, sugar, vanilla extract and 1/8 little spoon of salt in a bowl and whisk them together.
- In a shallow pan, take the cream and half and half and bring them to the boil on medium flame. Cook for two minutes and remove from the flame.
- Slowly tip the egg mix in the cream mix and whisk to mix well.
- Utilise a fine sift to strain the prepared custard in a bowl. Put aside to cool down to lukewarm temperature.
- While the custard cools you can prepare the bananas. Peel and slice the bananas lengthwise and cut them crosswise in thin pieces.
- In a frying pan, take the butter and brown sugar and stir on low heat until you get a sauce, then add the lemon juice.
- Toss the banana pieces in the sauce to cover from both sides and heat for 30 seconds. Take off heat and cool.
- Grease a wide glass baking dish (8x8x2 in.) or you may assemble the pudding in individual dishes and bake, but I find a big dish of pudding better to prepare.
- Take 1/3 of the roasted bread cubes and spread them on the base of the dish.
- Top the bread cubes with 1/2 of the banana slices and sauce.
- Pour 1/3 of the custard on the top to cover the bread and bananas.
- Take 1/3 of the bread cubes and spread them on top of the custard and repeat with a layer of the rest of the banana slices and syrup and 1/3 of the custard.
- Spread the remainder of the bread cubes on top and cover with the leftover custard.
- Cover with tin foil and bake the dish in a water bath for roughly 30 minutes at 350F. (To make the water bath, fill a giant, deep metal baking pan halfway with water.)
- Remove the foil and bake for another 45 minutes till the pudding is puffed up and the custard is set.
- Remove and cool for 15 minutes before serving.
What you may need:
- Bread cubes - 7 cups (crust removed)
- Large eggs - 6
- Sugar - 3/4 cup
- Salt - 1/2 teaspoon
- Heavy whipping cream - 1 1/2 cups
- Half and half - 1 1/2 cups
- Vanilla extract - 1 teaspoon
- Dark brown sugar - 1/4 cup
- Butter - 3 tablespoons (use unsalted butter)
- Fresh lime juice - 1 tablespoon
- Medium-sized ripe bananas - 4
Method:
- Preheat the cooker to 350F.
- Spread the bread cubes on a baking sheet. Lightly roast the bread in the stove for approximately 7 minutes to dry them. I like to spread a little butter on them, but you can roast them as they are.
- Take from the stove and set aside to chill.
- Take the eggs, sugar, vanilla extract and 1/8 little spoon of salt in a bowl and whisk them together.
- In a shallow pan, take the cream and half and half and bring them to the boil on medium flame. Cook for two minutes and remove from the flame.
- Slowly tip the egg mix in the cream mix and whisk to mix well.
- Utilise a fine sift to strain the prepared custard in a bowl. Put aside to cool down to lukewarm temperature.
- While the custard cools you can prepare the bananas. Peel and slice the bananas lengthwise and cut them crosswise in thin pieces.
- In a frying pan, take the butter and brown sugar and stir on low heat until you get a sauce, then add the lemon juice.
- Toss the banana pieces in the sauce to cover from both sides and heat for 30 seconds. Take off heat and cool.
- Grease a wide glass baking dish (8x8x2 in.) or you may assemble the pudding in individual dishes and bake, but I find a big dish of pudding better to prepare.
- Take 1/3 of the roasted bread cubes and spread them on the base of the dish.
- Top the bread cubes with 1/2 of the banana slices and sauce.
- Pour 1/3 of the custard on the top to cover the bread and bananas.
- Take 1/3 of the bread cubes and spread them on top of the custard and repeat with a layer of the rest of the banana slices and syrup and 1/3 of the custard.
- Spread the remainder of the bread cubes on top and cover with the leftover custard.
- Cover with tin foil and bake the dish in a water bath for roughly 30 minutes at 350F. (To make the water bath, fill a giant, deep metal baking pan halfway with water.)
- Remove the foil and bake for another 45 minutes till the pudding is puffed up and the custard is set.
- Remove and cool for 15 minutes before serving.
About the Author:
Anukriti has a completely unique point of view on bread and bread recipe's. Anukriti's keen eye for 'cause and effect ' enables her to substitute local ingredients and techniques in normal bread recipe's.Her banana bread pudding recipe is Anukriti's latest amazing offering.More of Anukriti's unique recipe's can be found on Bread RecipeSecrets.
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