Banana Chocolate Caramel Bread Pudding Recipes

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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.

SALTED CARAMEL-BANANA BREAD PUDDING



Salted Caramel-Banana Bread Pudding image

Provided by Food Network Kitchen

Categories     dessert

Time 3h10m

Yield 12 servings

Number Of Ingredients 18

For the caramel:
1 cup sugar
2 tablespoons salted butter, cut into pieces and at room temperature
1/2 cup heavy cream, warmed
1 tablespoon bourbon
1 teaspoon fresh lemon juice
3/4 teaspoon kosher salt
For the bread pudding:
Salted butter, for the baking dish
1 1-pound loaf brioche, crusts removed, cut into 1/2-inch cubes (about 13 cups)
5 large eggs
3/4 cup sugar
1/2 teaspoon kosher salt
4 cups whole milk
1 cup heavy cream
1 tablespoon vanilla extract
3 bananas, halved lengthwise and sliced 1/2 inch thick
Sea salt, for sprinkling

Steps:

  • Make the caramel: Combine the sugar and 1/4 cup water in a medium saucepan over medium heat, stirring just until the sugar dissolves. Cook, gently swirling the pan but not stirring, until amber, about 10 minutes. Brush any sugar crystals off the side of the pan with a wet pastry brush. Remove from the heat and carefully whisk in the butter, heavy cream, bourbon, lemon juice and kosher salt (the mixture will bubble). Pour into a bowl and set aside.
  • Make the bread pudding: Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. Spread the bread cubes on a rimmed baking sheet and bake until dry and golden, about 20 minutes. Let cool completely.
  • Whisk the eggs, sugar and kosher salt in a large bowl, then whisk in the milk, heavy cream and vanilla until smooth. Fold in the toasted bread and the banana slices. Transfer half of the mixture to the prepared baking dish and spread in an even layer. Drizzle with 1/2 cup of the caramel, then top with the remaining bread mixture. Cover with plastic wrap and refrigerate at least 1 hour or overnight. Cover and refrigerate the remaining caramel until ready to serve.
  • Preheat the oven to 350 degrees F. Sprinkle the bread pudding with sea salt and bake until golden brown and set, about 1 hour, 15 minutes. Warm the remaining caramel and drizzle on top.

BANANA-CARAMEL PUDDING



Banana-Caramel Pudding image

I don't know how it happened, but I've developed quite a fondness (and following) for my versions of Southern classics like fried chicken, biscuits, and even banana cream pie. Indian food is all about layers of flavor, so I approach these foods with the same agenda. In my version of banana pudding, I layer bananas with an incredibly rich vanilla creme patissier, a slightly salty caramel sauce, generous spoonfuls of whipped cream, and the requisite vanilla wafers to create a trifle-like dessert that promises to get even the most Southern of Southerners drooling. I keep the caramel on the soft side so that, even after being refrigerated, it retains a somewhat saucy quality. It goes without saying to use the freshest eggs you can find for the pudding.

Provided by Food Network

Categories     dessert

Yield Serves 8 to 10

Number Of Ingredients 16

3 large eggs
2 tsp vanilla paste or extract
1 1/2 cups/360 ml milk
1 1/2 cups/360 ml heavy/double cream
3/4 cup/150 g sugar
1/8 tsp kosher salt
1/2 cup/115 g unsalted butter
3/4 cup/175 ml heavy/double cream
3/4 tsp kosher salt
1 cup/200 g sugar
1 tbsp fresh lemon juice
2 1/2/360 ml cups heavy cream
1/2 cup/100 g sugar
1 1/4 tsp vanilla bean paste or vanilla extract, or 1/3 vanilla bean
5 bananas
4 cups/360 g vanilla wafers

Steps:

  • To make the pudding:
  • Whisk the eggs with the vanilla in a large bowl and set aside. Bring the milk, heavy cream, sugar, and salt to a simmer in a large saucepan over medium-high heat. Turn off the heat and whisk a little of the hot liquid into the egg mixture. Continue adding more hot milk until the eggs are tempered and the bottom of the bowl is warm to the touch and then return the egg mixture to the saucepan with the remaining milk. Turn the heat to medium-high and cook, stirring constantly with a wooden spoon or whisk, until the pudding thickens and you can draw a clear line through the custard on the back of a spoon, about 5 minutes (don't let the custard boil--this will cause the eggs to curdle). Pour the custard through a medium sieve and into a medium bowl. Whisk to cool slightly, cover flush with plastic wrap, and refrigerate until it is completely cool, about 2 hours.
  • To make the caramel sauce:
  • Microwave together the butter, heavy cream, and salt until the butter is melted (or melt the butter with the cream and salt in a small saucepan). Whisk to combine and set aside. Place the sugar and lemon juice in a medium saucepan. Melt the sugar over medium-high heat, swirling the pan occasionally to evenly distribute the heat, until the sugar is a deep nutty brown and smells bittersweet, 10 to 12 minutes. Pour in the butter mixture (be careful-the sauce will hiss and bubble up) and then place the mixture back over medium-high heat to return it to a boil. Turn off the heat and set the saucepan aside to let the caramel cool to room temperature, 1 to 2 hours.
  • To make the whipped cream:
  • Place the heavy cream, sugar, and vanilla (if using a vanilla bean, split the pod and scrape out the seeds, adding them to the cream; save the pod and place it in a jar of sugar to infuse it with vanilla flavor) in the bowl of a stand mixer (or large bowl if using a hand mixer) and whip it on medium speed until it is frothy. Increase the speed to medium-high and whip until you get stiff peaks. Refrigerate until you're ready to assemble the pudding.
  • To assemble:
  • Peel and thinly slice the bananas and set aside (wait to slice the bananas until you're ready to assemble the dish, otherwise, they'll brown). Evenly spread 1 cup whipped cream over the bottom of a large trifle dish or punch bowl. Top with a layer of bananas and 1 cup/240 ml pudding. Place about 20 wafers in a flat layer on top of the pudding and evenly drizzle 1/2 cup/120 ml caramel over the wafers. Repeat the layering process three times beginning with the whipped cream, followed by some sliced bananas, pudding, wafers, and caramel. Finish the pudding with a final layer of whipped cream (you should have about 1 cup remaining after repeating four layers), cover with plastic wrap, and refrigerate for at least 6 hours or overnight. Serve in dessert bowls.

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-CHOCOLATE CARAMEL BREAD PUDDING



Banana-Chocolate Caramel Bread Pudding image

This is a a sinfully delicious creamy bread pudding! Recipe #78088 works great with this recipe, just make certain that the sauce is room temperature before using in this recipe.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 10

4 cups cubed Italian bread (crusts removed and cut into 1-inch cubes)
2 ripe bananas (sliced crosswise)
1 cup semi-sweet chocolate chips
1/2 cup chopped toasted walnuts (or use pecans)
1/2 cup caramel sauce (room temperature)
3 cups half-and-half cream
3 large eggs
4 ounces cream cheese, softened
1/2 teaspoon cinnamon
vanilla ice cream

Steps:

  • Set oven to 325 degrees.
  • Butter a 9-inch baking dish.
  • Spread the bread cubes into the bottom of the baking dish.
  • Arrange the banana slices over the top of the bread, then sprinkle with chocolate chips and nuts.
  • Drizzle the caramel sauce over top.
  • In a bowl beat cream with eggs, cream cheese and cinnamon until smooth and combined; pour evenly over the top.
  • Let stand at room temperature for 20 minutes.
  • Bake for about 45-50 minutes to 1 hour.
  • Let stand for 15 minutes before serving.
  • Serve warm topped with ice cream.
  • Delicious!

CARAMEL-BANANA BREAD PUDDINGS



Caramel-Banana Bread Puddings image

Store-bought caramel sauce spiked with a little sea salt makes these fast and easy puddings something special.

Provided by Alice Medrich

Categories     Milk/Cream     Dessert     Vegetarian     Banana     Fall     Winter     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8

Number Of Ingredients 10

1 1/2 cups purchased caramel sauce
1/4 teaspoon plus 1/8 teaspoon fine sea salt
8 5x3 1/2-inch slices white sandwich bread (such as buttermilk or potato bread), very lightly toasted
3 medium bananas, peeled, thinly sliced on diagonal into 1 1/2-inch ovals
4 large eggs
1 1/2 cups half and half
1/3 cup whole milk
2 1/2 tablespoons sugar, divided
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted

Steps:

  • Preheat broiler. Butter eight 3/4-cup ramekins. Mix caramel sauce and 1/4 teaspoon sea salt in small bowl. Spoon 1 generous tablespoon caramel into each ramekin. Place bread on rimmed baking sheet. Spread 1 generous tablespoon caramel over each bread slice. Broil until caramel is bubbling and slightly darker, watching to avoid burning, 1 to 2 minutes. Cool.
  • Cut each bread slice into 6 squares, for 48 pieces total. Set 1 banana slice on each bread square. Arrange 6 banana-topped bread squares standing on edge, side by side in each prepared ramekin, fitting snugly. Whisk eggs, half and half, milk, 1 1/2 tablespoons sugar, vanilla, and 1/8 teaspoon sea salt in medium bowl. Pour enough custard into each ramekin to reach top. Let stand until bread absorbs some of custard, about 30 minutes. Reserve any remaining custard.
  • Meanwhile, position rack in bottom third of oven and preheat to 400°F. Pour remaining custard into ramekins. Brush exposed bread pieces with melted butter. Sprinkle with 1 tablespoon sugar. Set ramekins in large roasting pan. Pour enough hot water into pan to come halfway up sides of ramekins. Bake puddings until set and knife inserted into custard comes out clean, about 45 minutes. Remove from pan; cool. DO AHEAD: Can be made 8 hours ahead. Cover and refrigerate.
  • Serve bread puddings warm or at room temperature.

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