BREAD PUDDING WITH WARM BANANA MAPLE SAUCE
Provided by Food Network
Categories dessert
Time 2h45m
Yield 12 main dish servings
Number Of Ingredients 9
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 BY WILLIAMS-SONOMA
This banana bread is "number one" to me. I used to throw banana bread away after the first couple slices, since it never lived up to my expectations. I save the last sliver of this one, carefully wrapped in plastic, and savor the last bite. The loaf bakes up evenly in the pan, making less of a peaked top. I believe it is the 3 eggs that does this. You will not find a gummy center in the middle of this loaf. Look on the Williams Sonoma website for a photo. To ensure consistency I use very ripe bananas and measure them mashed.
Provided by Roxygirl in Colorado
Categories Quick Breads
Time 1h5m
Yield 1 loaf, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat an oven to 350°F.
- Grease and lightly flour a 9-by-5-inch loaf pan.
- In the bowl of an electric mixer fitted with the flat beater, beat together the butter and sugar on medium speed until creamy, about 1 minute.
- Add the bananas and eggs and beat until smooth. Add the buttermilk and beat just until combined.
- In a bowl, stir together the flour, baking soda, baking powder, nutmeg, salt and nuts.
- Add the flour mixture to the banana mixture and beat just until combined.
- The batter should be slightly lumpy. Scrape down the sides of the bowl.
- Pour the batter into the prepared pan.
- Bake until the loaf is dark golden brown and dry to the touch and the edges pull away from the sides of the pan, 55 to 60 minutes.
- A toothpick inserted into the center should come out clean.
- Let the bread rest in the pan for 5 minutes, then turn the loaf out onto a wire rack and let cool completely.
- Cut into thick slices to serve. Makes one 9-by-5-inch loaf.
- Storage Tip: Wrap the bread tightly in plastic wrap and store at room temperature overnight or in the refrigerator for up to 5 days.
Nutrition Facts : Calories 576, Fat 24.3, SaturatedFat 9.2, Cholesterol 137.1, Sodium 523.8, Carbohydrate 82, Fiber 3.6, Sugar 42.2, Protein 11.1
BANANA BREAD PUDDING
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
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.
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