Banana Bread Butter Pudding Recipes

BANANA BREAD PUDDING

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.

BANANA BREAD & BUTTER PUDDING

Steps:

• Toast the bread, spread with butter and cut each slice into 6 equal pieces. Arrange, butter side up, with the banana in a microwavable dish (approx 23cm wide by 5cm deep).
• Beat together the eggs, sugar, cinnamon and milk in a jug. In a small bowl, add the cornflour with a little of the milk, mix until smooth, then stir into the jug. Pour over the bread and banana, then sprinkle with the extra sugar. Bake, uncovered, in the microwave on High for 8-10 mins. Stand for 5 mins before serving.

BANANA BREAD AND BUTTER PUDDING

Steps:

• Remove crusts from bread and spread slices with jam on one side.
• Cut the bread slices in half diagonally.
• Arrange a 1/3 of the bread over the base of a 2 litre greased ovenproof dish.
• Top the bread with half of the sliced banana and half the coconut and sultanas.
• Repeat another layer of bread slices, topped with all of the remaining banana, coconut and sultanas.
• Finish off with a final layer of bread slices on top.
• Beat the eggs, milk, vanilla and sugar in a bowl until well combined.
• Pour over the dish and let dish stand for 15 minutes.
• Heat the oven to 180 degree C.
• Place a large baking dish (big enough to hold the pudding dish inside) with sides into the oven.
• Place the pudding dish in the larger dish.
• Now pour boiling water into the larger dish (not into the pudding!) until the water comes halfway up the sides of the pudding dish.
• Cook for 1 1/4 hours or until set.
• Cover the pudding with foil after 30 minutes to prevent over browning.
• Serve dusted with the icing sugar.
• This is fabulous with vanilla or macadamia nut icecream.
• Also lovely served with maple syrup or passionfruit sauce or any combination!

BAILEYS AND BANANA BREAD AND BUTTER PUDDING

Steps:

• Preheat oven to 350 degrees. Butter a 9 inch baking dish.
• Flatten each slice of bread down as much as possible. Butter each piece then cut the slices in half and put aside.
• In a bowl whisk together the sugar, vanilla, and eggs until pale and fluffy. Add the cream, milk, and Baileys. Whisk until smooth.
• Slice bananas and lightly toast your almonds in the preheated oven.
• Dip each piece of bread in the egg mixture, then begin to layer the bread, banana, and almonds in the baking dish. Top layer should end in the bread. Pour over the rest of your egg mixture, using your fingers to pat down the bread to make sure it soaks up all the flavor.
• Generously dust the top of the pudding with confectioners sugar and bake in the oven for 35 minutes or until custard has set around the outside but is still jiggly in the middle. Allow it to cool and firm up slightly.
• Serve on its own, with ice cream, or whipped heavy cream.