Banana Bread Pudding With Apple Butter Cream Sauce Recipes

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BANANA BREAD PUDDING



Banana Bread Pudding image

I am amazed at how many different types of bread pudding there are. This one is wonderful. Prep time includes soaking the bread. This recipe is from Woods Hole B&B Inn, Falmouth, Massachusetts.

Provided by Miss Annie

Categories     Dessert

Time 2h10m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 loaf day-old French bread, cubed,with crust on
1 quart milk (whole or 2%)
3 eggs
1 cup sugar
2 tablespoons vanilla extract
4 ripe bananas, mashed
1 cup raisins
1 teaspoon nutmeg, freshly grated,if possible
1 teaspoon cinnamon
1 dash of myer rum (optional)
whipped cream

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.

BANANA BREAD PUDDING



Banana Bread Pudding image

When I visited my grandmother in summer, I always looked forward to the comforting banana bread pudding she'd make. With its crusty golden top, custard-like inside and smooth vanilla sauce, this pudding is a real homespun dessert. Now I make it for my grandchildren. -Mary Detweiler, Middlefield, Ohio

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6 servings.

Number Of Ingredients 17

4 cups cubed day-old French or sourdough bread (1-in. pieces)
1/4 cup butter, melted
3 large eggs, room temperature
2 cups whole milk
1/2 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup sliced firm bananas (1/4-inch pieces)
SAUCE:
3 tablespoons butter
2 tablespoons sugar
1 tablespoon cornstarch
3/4 cup whole milk
1/4 cup light corn syrup
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 439 calories, Fat 21g fat (12g saturated fat), Cholesterol 157mg cholesterol, Sodium 561mg sodium, Carbohydrate 56g carbohydrate (38g sugars, Fiber 1g fiber), Protein 9g protein.

CHOCOLATE BANANA BREAD PUDDING



Chocolate Banana Bread Pudding image

A local restaurant served a version of this recipe. I went crazy over it and decided to create my own. It's great served warm or cold.

Provided by Gabrielle

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h20m

Yield 8

Number Of Ingredients 7

4 eggs
2 cups milk
1 cup white sugar
1 tablespoon vanilla extract
4 cups cubed French bread
2 bananas, sliced
1 cup semisweet chocolate chips

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.

Nutrition Facts : Calories 446.3 calories, Carbohydrate 77.9 g, Cholesterol 97.9 mg, Fat 11 g, Fiber 3.3 g, Protein 12.5 g, SaturatedFat 5.6 g, Sodium 404 mg, Sugar 44.6 g

BANANA BREAD PUDDING



Banana Bread Pudding image

An easy Banana Bread Pudding recipe rich in banana flavor with a creamy custard center and a gorgeously golden, crusty top.

Provided by Kelly Anthony

Categories     Dessert

Time 1h50m

Number Of Ingredients 17

1 pound day-old Challah, French, or Sourdough bread
1/2 cup unsalted butter
2 1/2 cups whole milk
3/4 cup brown sugar
3/4 cup sweetened condensed milk
1/2 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
4 large eggs
4 bananas, cut on a bias into generous 1/4"-slices
2 tablespoons unsalted butter
1 tablespoon all-purpose flour
1 cup whole milk, slightly warmed
1/2 cup brown sugar
1/3 cup heavy cream
3/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract

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!

Nutrition Facts : Calories 434 kcal, Carbohydrate 64 g, Protein 9 g, Fat 17 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 96 mg, Sodium 550 mg, Fiber 3 g, Sugar 33 g, ServingSize 1 serving

APPLE SAUCE, BANANA AND RAISIN BREAD PUDDING



Apple Sauce, Banana and Raisin Bread Pudding image

Make and share this Apple Sauce, Banana and Raisin Bread Pudding recipe from Food.com.

Provided by Emma Pham

Categories     Dessert

Time 55m

Yield 4 plates, 4 serving(s)

Number Of Ingredients 13

4 slices of chopped bread
1 granny smith apple, peeled and chopped
2 1/2 tablespoons butter
2 tablespoons of dried raisins
1 1/2 bananas
1 cup half and half milk
1 teaspoon nutmeg
1 1/2 teaspoons cinnamon
1 teaspoon honey
2 tablespoons white sugar
1 tablespoon unbleached cane sugar
1 teaspoon vanilla
2 eggs

Steps:

  • Step 1:Heat oven to 350 F.
  • Step 2: Melt 2 tablespoons of butter in a small pan, then add chopped apple. Stir and add honey, cane sugar, 1/2 teaspoon of cinnamon. Then add raisins. Cook until apple soft.
  • Step 2: Mix eggs, milk, vanilla, nutmeg, cinnamon and whip until smooth.
  • Step 3: Grease small bowl with remainder of butter, then layer apple sauce, sliced bananas, then bread. Layer to top of bowl. Then pour milk over top.
  • Bake in oven in shallow pan of water for 45 minutes.
  • Serve warm or cold with vanilla ice-cream or whipped cream. Enjoy your dessert.

BANANA BREAD PUDDING



Banana Bread Pudding image

Bread pudding meets banana bread in this EASY breakfast or brunch recipe that everyone will LOVE!! Firmer exterior with a custardy interior and an amazing vanilla sauce that is to-die-for!!

Provided by Averie Sunshine

Categories     Bread, Rolls, Muffins & Breakfast

Time 1h

Number Of Ingredients 18

1/2-pound day-old French bread, cubed into 1-inch pieces
1/4 cup unsalted butter, melted
4 large eggs
2 cups milk (I used 2%)
1/2 cup granulated sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon, or to taste
1/2 teaspoon salt
1 cup firm bananas, sliced into 1/4-inch thick rounds (from about 2 medium/large bananas)
1/2 cup raisins, optional
1/4 cup unsalted butter
1 tablespoon cornstarch
1/2 cup granulated sugar
1 tablespoon brown sugar
3/4 cup milk (I used 2%)
1/4 cup light-colored corn syrup
1/2 teaspoon salt, or to taste
1 to 2 teaspoons vanilla extract

Steps:

  • Preheat oven to 375F, spray a 2 to 3-quart casserole dish with cooking spray, and add the bread cubes; set aside.
  • Pour the butter over the bread and toss to coat; set aside.
  • To a medium bowl, add the eggs and lightly beat them.
  • Add the milk, sugar, vanilla, cinnamon, salt, and stir to combine.
  • Add the bananas and stir to combine (Note - use firm bananas so they hold their shape and don't fall apart while baking).
  • Optionally stir in the raisins.
  • Pour the wet mixture over the bread cubes and mix with your hands to toss and coat the bread evenly.
  • Bake for about 45 to 50 minutes or until the top is lightly golden brown and there's no liquid pooling in the center. When the bread pudding is in the final 5 to 10 minutes of baking, make the sauce.
  • To a medium sauce pan, add the butter and heat over medium heat to melt.
  • Add the cornstarch to the butter and whisk to combine until disolved.
  • Add the sugars, milk, corn syrup, salt, and whisk to combine. Cook and stir over medium-low heat until the mixture comes to a full boil. Boil for 1 to 1 1/2 minutes.
  • Remove mixture from the heat and stir in the vanilla. Add the warm sauce over the warm bread pudding and serve immediately; you may have leftover sauce, which will keep airtight in the fridge for up to 2 weeks.

Nutrition Facts : Calories 451 calories, Carbohydrate 68 grams carbohydrates, Cholesterol 130 milligrams cholesterol, Fat 16 grams fat, Fiber 2 grams fiber, Protein 10 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 525 grams sodium, Sugar 45 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

BREAD PUDDING WITH BUTTER SAUCE



Bread Pudding with Butter Sauce image

When we went out to eat, bread pudding was my choice dessert. I eventually found out how it was made and have enjoyed making, eating and serving it since.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 servings.

Number Of Ingredients 14

2 slices white bread, cubed
2 tablespoons raisins
1 egg
1/2 cup evaporated milk
3 tablespoons water
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
BUTTER SAUCE:
2 tablespoons butter
2 tablespoons sugar
1 egg yolk, beaten
1 tablespoon water
1 tablespoon bourbon, optional

Steps:

  • Divide bread cubes and raisins between two greased 8-oz. ramekins or custard cups. , In a small bowl, whisk the egg, milk, water, sugar, cinnamon and nutmeg. Pour over bread mixture. , Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Cool for 15 minutes., Meanwhile, in a small saucepan, melt butter. Stir in the sugar, egg yolk and water. Cook and stir over medium-low heat for 4 minutes or until sugar is dissolved and mixture comes to a boil. Remove from the heat; stir in bourbon if desired. Serve warm with bread pudding.

Nutrition Facts : Calories 451 calories, Fat 21g fat (12g saturated fat), Cholesterol 258mg cholesterol, Sodium 351mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 1g fiber), Protein 11g protein.

INDIVIDUAL BREAD PUDDINGS WITH BANANA SAUCE



Individual Bread Puddings with Banana Sauce image

Categories     Bread     Milk/Cream     Rum     Egg     Dessert     Bake     Quick & Easy     Banana     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 15

For bread puddings
6 large eggs
1/2 cup sugar
1/2 teaspoon salt
2 cups whole milk
1 tablespoon vanilla
2 teaspoons cinnamon
12 (3/4-inch-thick) slices from a baguette
For banana sauce
2 firm-ripe medium bananas
1 stick (1/2 cup) unsalted butter, cut into pieces
1/4 cup packed light brown sugar
1/4 cup light or amber rum
Special Equipment
a nonstick muffin pan with 6 large (1-cup) muffin cups

Steps:

  • Make bread puddings:
  • Whisk together eggs, sugar, and salt in a large bowl, then whisk in milk, vanilla, and cinnamon.
  • Place 2 slices of bread in each buttered muffin cup, then divide custard among cups. Let stand, gently pressing down on bread occasionally, until soft and some of custard is absorbed, about 30 minutes.
  • Preheat oven to 350°F.
  • Bake bread puddings in middle of oven until golden on top and a tester inserted in center comes out clean, 30 to 35 minutes. Transfer to a rack to cool slightly, about 5 minutes (puddings will sink slightly in center). Remove from pan, then cool on rack until warm, about 10 minutes more.
  • Make sauce while puddings cool:
  • Cut bananas crosswise into 1/3-inch-thick slices. Melt butter in a 1-quart heavy saucepan over moderate heat, then add brown sugar and cook, whisking, until smooth and combined well, about 1 minute. Add rum and bananas, then simmer, stirring occasionally, 2 minutes.
  • Serve puddings warm with sauce spooned over them.

BREAD PUDDING WITH WARM BANANA MAPLE SAUCE



Bread Pudding with Warm Banana Maple Sauce image

Provided by Food Network

Categories     dessert

Time 2h45m

Yield 12 main dish servings

Number Of Ingredients 9

1 loaf unsliced rich egg bread, such as challah (1 pound), cut into 1 inch thick slices
3 cups milk
1/2 teaspoon salt
10 large eggs
1/4 cup plus 1 tablespoon sugar
1 teaspoon ground cinnamon
4 tablespoons butter or margarine
6 medium firm bananas, cut into 1/4 inch thick slices
1 bottle (8 ounces) maple syrup

Steps:

  • Grease shallow 3 1/2 to 4 quart ceramic casserole or 13-inch by 9-inch glass baking dish. Arrange bread slices, overlapping slightly, in dish. In a medium bowl, beat milk, salt, eggs and 1/4 cup sugar until well mixed. Slowly pour egg mixture over bread slices; prick bread slices with fork and press slices down to absorb egg mixture. Spoon any egg mixture that bread had not absorbed over bread slices.
  • In a cup, mix cinnamon with remaining 1 tablespoon of sugar; sprinkle over top of bread pudding and dot with 2 tablespoons butter. Cover and refrigerate at least 30 minutes or overnight.
  • Preheat oven to 325 degrees F. Remove cover from bread pudding and bake 45 minutes, or until knife inserted in the center comes out clean.
  • For the sauce; melt remaining 2 tablespoons butter in a nonstick 12-inch skillet over a medium high heat. Add banana slices and cook about 3 minutes, until lightly browned. Pour maple syrup over bananas; heat to boiling. Boil 2 to 3 minutes, until mixture thickens slightly. Serve warm sauce in bowl with bread pudding

BANANA BREAD PUDDING WITH RUM SAUCE



Banana Bread Pudding with Rum Sauce image

Categories     Rum     Fruit     Dessert     Bake     Kwanzaa     Raisin     Banana     Pecan     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 6 to 8

Number Of Ingredients 17

BANANA BREAD PUDDING:
1/3 cup raisins or currants
2 tablespoons plus 1/4 cup dark rum
2 tablespoons (1/4 stick) butter
3 bananas, peeled, halved crosswise and then lengthwise
5 tablespoons sugar
2 cups whipping cream
4 large eggs
1 teaspoon vanilla extract
8 ounces firm white bread slices, crusts trimmed, each slice cut into 3 strips
1/2 cup chopped toasted pecans (about 2 ounces)
RUM SAUCE:
1/4 cup (1/2 stick) unsalted butter
1/2 cup whipping cream
1/2 cup packed dark brown sugar
Pinch of salt
2 tablespoons dark rum

Steps:

  • FOR BANANA BREAD PUDDING:
  • Combine raisins and 2 tablespoons rum in a small bowl. Let stand 20 minutes.
  • Melt 2 tablespoons butter in heavy large skillet over medium heat. Add bananas and 2 tablespoons sugar and cook until bananas are tender, about 2 minutes per side. Remove from heat. Combine whipping cream, eggs, vanilla extract and remaining 1/4 cup rum and 3 tablespoons sugar in a medium bowl and whisk to blend.
  • Preheat oven to 350°F. Butter 9X5X3-inch loaf pan. Arrange 1/3 of bread strips crosswise in bottom of prepared pan. Arrange 6 banana pieces atop bread. Sprinkle with half of raisins and half of pecans. Arrange 1/3 of bread strips crosswise atop bananas. Pour half of egg mixture over. Arrange remaining banana pieces atop bread. Sprinkle with remaining raisins and pecans. Arrange remaining bread strips crosswise atop bananas. Pour remaining egg mixture over. Press gently on top layer to compact. Let stand 15 minutes.
  • Bake bread pudding until puffed and golden and knife inserted into center comes out clean, about 45 minutes. Transfer to rack and cool slightly.
  • Cut bread pudding into slices. Arrange on plates; drizzle with warm Rum Sauce and serve.
  • MAKE RUM SAUCE (Makes about 1 cup):
  • Melt butter in heavy medium saucepan over medium-high heat. Add cream, sugar and salt. Bring to boil, stirring until sugar dissolves. Remove from heat. Stir in rum. (Can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat, stirring constantly.)

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