Walnut Pudding Recipes

WALNUT BANANA BREAD PUDDING

Steps:

• Grease a 9x13-inch baking dish with 1 tablespoon of butter; place the remaining butter in a saucepan over low heat, and melt the butter. Spread the French bread cubes out into the greased pan, and drizzle the melted butter over the bread.
• Place the walnuts into a dry skillet over medium-low heat; cook and stir until the walnuts turn a light golden brown and give off a toasted fragrance, about 2 minutes. Watch carefully so they don't burn. Remove from heat, and transfer walnuts into a bowl immediately to cool. Set walnuts aside.
• In a large mixing bowl, beat the eggs lightly just to break yolks, and mix in the cream, condensed milk, coconut milk, brown sugar, vanilla extract, cinnamon, nutmeg, allspice, and salt. Whisk to thoroughly combine until smooth. Stir in mashed banana and 3/4 cup of walnuts. Pour the banana mixture evenly over the bread cubes, and push bread cubes into the mixture to coat well with the custard. Sprinkle with remaining 1/4 cup of toasted walnuts. Cover the dish with plastic wrap, and refrigerate 8 to 12 hours.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap, and cover dish with foil.
• Bake in the preheated oven for 15 minutes, then remove the foil and return to oven until the top is browned and the edges are pulling away from the pan, about 45 more minutes. Allow to cool before serving.

WALNUT PUDDING

Steps:

• In a small heavy skillet, combine sugar, flour and baking soda; cook and stir over medium heat until light brown. Reduce heat to low; gradually stir in milk. Cook and stir until thickened and bubbly. Stir in nuts. Pour into two serving dishes. Chill. Garnish with whipped cream and walnuts if desired.

WALNUT-STEAMED PUDDING WITH VANILLA-ORANGE SAUCE

Steps:

• To make pudding, butter a 2-quart souffle dish with a tightly fitted lid. Have ready a pot with a lid, large enough to hold the covered souffle dish and a rack that will fit in the bottom of the pot to allow water to circulate freely under the dish. Bring a large saucepan of water to a boil.
• Meanwhile, whisk the butter and the sugars together in a large bowl. Whisk in eggs, milk and brandy. In another bowl, combine flour, baking powder, salt and walnuts. Add butter mixture and stir just until smooth. Scrape mixture into buttered dish.
• Place rack in the bottom of the pot. Cover souffle dish and place it in the pot. Pour in enough boiling water to come halfway up the sides of the souffle dish and cover. Check occasionally to make sure there is enough water and that it is simmering; add boiling water if necessary. Steam the pudding until a skewer inserted into the center barely comes out clean, about 1 1/2 hours.
• To make sauce, place milk, vanilla seeds and pod and orange zest in a saucepan. Whisk yolks and sugar together in a bowl. Bring milk mixture just to a boil. Whisking rapidly, slowly pour the milk into the egg mixture. Pour mixture back into pan and place over low heat. Cook, stirring constantly, until sauce thickens enough to coat the back of a spoon -- do not let it come to a boil. Remove from heat and strain through a fine sieve. Whisk in orange juice. Refrigerate until cold.
• Carefully remove the souffle dish from the pot, uncover and let cool for 10 minutes. Unmold. Cut into wedges, place each wedge on a plate and surround with a pool of the orange sauce. The pudding can also be served at room temperature.

BANANA WALNUT BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with cooking spray. Add the cubed bread to the baking dish.
• Place the walnuts in a dry skillet over medium-low heat; cook and stir until the walnuts are golden brown and fragrant, about 2 minutes. Remove from the heat and set aside to cool.
• In a large mixing bowl, whisk together the heavy cream, egg yolks, brown sugar, cinnamon, salt, vanilla and nutmeg. Once combined, stir in the mashed bananas and 3/4 cup of the walnuts.
• Pour the custard over the bread cubes. Carefully toss to coat, making sure that the bread cubes are submerged in the custard, and let stand to allow the bread to soak up the custard, 10 to 15 minutes. Top with the remaining walnuts.
• Bake until the center is set, about 45 minutes. Let cool for 5 minutes. Serve with vanilla ice cream.

NEVER FAIL NUT PUDDING

Steps:

• 1. Soak Knox gelatine in 1/4 cup milk as directed on package. Stir together Knox gelatine mixture, remaining 1 3/4 cups milk and vanilla pudding mix and cook until thick, according to package directions. Remove from heat and cool to room temperature.
• 2. Fold in thawed Cool Whip and nuts and put in 2 quart serving bowl. Put in refrigerator and let chill at least 4 hours. May garnish with maraschino cherries and whole nutmeats on top.