Banana Bread Pudding
Recipe courtesy of Kitchen Scoop
6 cups soft bread cubes, from French bread or white sandwich bread, loosely packed
4 tablespoons (1/2 stick) butter
2 cups heavy or whipping cream
1 cup milk*
5 egg yolks*
2/3 cup sugar
1 teaspoon vanilla extract
2 cups mashed ripe banana
1 tablespoon fresh lemon juice
Rich Caramel Sauce, optional for serving*
Vanilla ice cream, optional for serving
Lightly grease a 13 X 9-inch glass baking dish with butter. Set aside.
Cut bread into bite-size cubes, (do not use the crust if it is tough), and place in prepared dish. Set aside.
Place butter in a microwave-safe measuring cup or bowl, and microwave, covered with a paper towel, on high, until melted, about 45 seconds. Drizzle butter over bread cubes, tossing cubes while drizzling butter. Stir and toss cubes to distribute butter as evenly as possible. Set aside.
Pour cream and milk into a small saucepan, and bring it just to a boil over medium heat. Meanwhile, place egg yolks in a small mixing bowl, and beat lightly with whisk. When cream mixture boils, remove from heat and allow to cool slightly. Whisk in egg yolks, sugar, and vanilla. Whisk well. Pour mixture over bread cubes. Cover dish with foil, and refrigerate at least 1 hour (and up to 4 hours) so bread can begin to absorb milk mixture.
Preheat oven to 325 degrees F.
Remove bread pudding from the refrigerator, and uncover. Combine bananas and lemon juice in a small bowl. Stir banana mixture into bread pudding, and then smooth top with the back of a spoon. Re-cover dish and cut 6 small holes in foil so steam can escape. Bake, covered with foil, until set, about 50 minutes to 1 hour.
Remove bread pudding from oven and cool 15 to 20 minutes. Serve warm in dessert bowls, with sauce of choice and ice cream, if desired.
4 tablespoons (1/2 stick) butter
2 cups heavy or whipping cream
1 cup milk*
5 egg yolks*
2/3 cup sugar
1 teaspoon vanilla extract
2 cups mashed ripe banana
1 tablespoon fresh lemon juice
Rich Caramel Sauce, optional for serving*
Vanilla ice cream, optional for serving
Lightly grease a 13 X 9-inch glass baking dish with butter. Set aside.
Cut bread into bite-size cubes, (do not use the crust if it is tough), and place in prepared dish. Set aside.
Place butter in a microwave-safe measuring cup or bowl, and microwave, covered with a paper towel, on high, until melted, about 45 seconds. Drizzle butter over bread cubes, tossing cubes while drizzling butter. Stir and toss cubes to distribute butter as evenly as possible. Set aside.
Pour cream and milk into a small saucepan, and bring it just to a boil over medium heat. Meanwhile, place egg yolks in a small mixing bowl, and beat lightly with whisk. When cream mixture boils, remove from heat and allow to cool slightly. Whisk in egg yolks, sugar, and vanilla. Whisk well. Pour mixture over bread cubes. Cover dish with foil, and refrigerate at least 1 hour (and up to 4 hours) so bread can begin to absorb milk mixture.
Preheat oven to 325 degrees F.
Remove bread pudding from the refrigerator, and uncover. Combine bananas and lemon juice in a small bowl. Stir banana mixture into bread pudding, and then smooth top with the back of a spoon. Re-cover dish and cut 6 small holes in foil so steam can escape. Bake, covered with foil, until set, about 50 minutes to 1 hour.
Remove bread pudding from oven and cool 15 to 20 minutes. Serve warm in dessert bowls, with sauce of choice and ice cream, if desired.
