Banana Bread Pudding With Apple Butter Cream Sauce 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 PUDDING

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!

GRAMMA'S APPLE BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11 inch baking dish.
• In a large bowl, combine bread, raisins, and apples. In a small saucepan over medium heat, combine 1 cup brown sugar, 1 3/4 cups milk, and 1/4 cup margarine. Cook and stir until margarine is melted. Pour over bread mixture in bowl.
• In a small bowl, whisk together cinnamon, 1/2 teaspoon vanilla, and eggs. Pour bread mixture into prepared dish, and pour egg mixture over bread.
• Bake in preheated oven 40 to 50 minutes, or until center is set and apples are tender.
• While pudding is baking, mix together sugar, 1/4 cup brown sugar, 1/2 cup milk, and 1/2 cup margarine in a saucepan. Bring to a boil, then remove from heat, and stir in 1 teaspoon vanilla. Serve over bread pudding.

BREAD PUDDING WITH WARM BANANA MAPLE SAUCE

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

BREAD PUDDING WITH BUTTER SAUCE

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.

APPLE BUTTER BREAD PUDDING

Steps:

• Place raisins in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain and set aside., Combine apple butter and raisins. Spread over croissant bottoms; replace tops. Cut each croissant into 3 pieces; place in a greased 13x9-in. baking dish., In a large bowl, combine the eggs, milk, sugar, vanilla and salt. Pour over croissants; let stand for 30 minutes or until bread is softened., In a small bowl, combine the flour, brown sugar and salt. Cut in butter until mixture resembles coarse crumbs. Sprinkle over top., Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. Serve warm. Refrigerate leftovers.

BANANA BREAD PUDDING WITH RUM SAUCE

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.)

APPLE-BUTTER BANANA BREAD

Steps:

• Preheat oven to 350°.
• Grease and flour bottom and sides of a 9x5 pan only about 1/2 inch up sides of pan and set aside.
• In a large bowl combine flour, baking powder, cinnamon, baking soda, salt and nutmeg until blended and set aside.
• In a medium bowl combine eggs, banana, apple butter, sugar and oil and blend.
• Combine egg mixture to flour mixture, stir just until moistened and pour into prepared pan.
• Bake at 350° about 45 minutes or until bread tests done with a toothpick.
• Cool bread in pan for about 5-10 minutes and then remove from pan and cool completely on a wire rack.
• It's best to refrigerate before serving.
• *** NOTE: For nut topping, mix sugar and flour together and cut in cold butter with a pastry blender until mixture resembles course crumbs. Stir in nuts and top bread before baking.