Caramelized Banana Bread Pudding Recipes

CARAMELIZED BANANA BREAD PUDDING

Steps:

• Heat oven to 350°F. Spray bottom only of 8x4-inch or 9x5-inch loaf pan with cooking spray. In medium bowl, mix flour, baking powder, baking soda and salt. In large bowl, beat granulated sugar, oil, egg whites, bananas, 1/4 cup milk and 1 teaspoon vanilla until well blended. Stir in flour mixture until blended. Stir in walnuts; spread in pan.
• Bake 8-inch loaf 55 to 62 minutes, 9-inch loaf 45 to 52 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan to cooling rack. Cool at least 30 minutes.
• Heat oven to 400°F. Spray eight (6-oz) individual baking dishes (ramekins) with cooking spray. In roasting pan, place ramekins. Cut loaf crosswise in half (save one half for another use). Cut remaining half into 8 slices, then into about 3/4-inch cubes. Divide evenly among ramekins.
• In medium bowl, beat all Custard ingredients except turbinado sugar with wire whisk until blended. Pour custard mixture over bread cubes in ramekins, pushing down lightly with spoon to soak bread cubes. (If all custard mixture doesn't fit into ramekins, let stand up to 10 minutes, gradually adding remaining custard mixture as bread cubes soak it up.) Sprinkle each with 1/2 teaspoon turbinado sugar.
• Carefully place pan with ramekins in oven. Pour enough warm water in pan, being careful not to splash water into ramekins, until water covers half the height of the ramekins.
• Bake 30 to 40 minutes or until set. Carefully transfer ramekins to cooling rack, using tongs or grasping tops of ramekins with pot holder. Cool at least 10 minutes; serve warm or at room temperature.

CARAMELIZED BANANA RAISIN BREAD PUDDING

Steps:

• In a small bowl, combine raisins and rum and let stand 10 minutes. Drain, reserving rum and raisins separately.
• In a medium nonstick skillet, melt butter over medium-high heat. When frothy, add banana slices and cook, stirring frequently, until lightly browned, about 3 minutes. Remove skillet from heat and add brown sugar and reserved rum. Return skillet to heat and cook until rum evaporates, about 30 seconds. Set aside.
• Preheat oven to 350°. In a large bowl, whisk milk, eggs, granulated sugar, and cinnamon until blended. Stir in bread cubes. Let mixture stand 15 minutes, gently stirring a few times.
• Spray four 8-ounce ramekins with cooking spray. Stir raisins into bread mixture. Spoon half of bread mixture among ramekins. Spoon half of bananas over top. Repeat with remaining bread mixture and bananas. Bake until puffed and golden, 30 to 35 minutes. Let cool; serve warm or at room temperature.

SALTED CARAMEL-BANANA BREAD PUDDING

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 BREAD PUDDING

Steps:

• To make the caramel, place the water, sugar and corn syrup (or lemon juice) in a medium saucepot and have the cream and butter measured and on hand. Bring the sugar up to a full boil on high heat without stirring and continue to boil, occasionally brushing down the sides of the pot with water, until the sugar turns a light amber colour, about 5 minutes. Remove the pot from the heat and whisk in the cream and butter, watching out for the steam and bubbling. Once the bubbling subsides, add the vanilla and salt. Set aside to cool while preparing the other components (but the caramel can still be warm when using).
• Preheat the oven to 350 °F (180 °C). Grease six 6-ounce (180 mL) ramekins and place then in a roasting pan that can be filled with water.
• Spread the egg bread cubes on a baking tray and toast for about 10 minutes to dry them out. Place them into a large bowl.
• Whisk the pureed banana with ½ cup (125 mL) of the caramel sauce (reserving the remaining ¾ cup/175 mL for plating the desserts). In a larger bowl, whisk the eggs and egg yolks with the granulated sugar and whisk in the banana caramel and milk. Pour this over the egg cubes, add the raspberries and chocolate chips and toss well to coat. The custard will absorb into the bread quickly so just stir it once or twice to ensure all the bread has softened, and then ladle this into the prepared ramekins. Pour boiling water around the ramekins and bake the bread puddings for about 50 minutes, until a tester inserted into the centre of one comes out clean. Remove the ramekins from the water bath onto a cooling rack, and let them cool for at least 30 minutes before serving. Alternatively, they can be prepared in advance, chilled and then re-warmed.
• For the peanut praline, line a baking tray with parchment paper. Bring the water, sugar and corn syrup up to a boil in a medium-sized pot. Continue boiling, without stirring but occasionally brushing the sides of the pot with cool water to prevent crystalizing, until the caramel is a light amber colour. Remove from the heat and immediately add the peanuts to the caramelized sugar and stir to coat. If you find that the caramel crystalizes on the peanuts just warm on low heat to melt the sugar again. Spread this onto the prepared baking tray and set aside to cool. Once cooled, roughly chop the praline for sprinkling.
• To serve, run a palette knife around the inside edge of a ramekin and turn the bread pudding out (flip it so the crunchy top is upright) and place on a plate. Drizzle with warm caramel sauce and top with chopped praline peanuts.

CARAMEL BANANA BOURBON BREAD PUDDING

Steps:

• Caramelize walnuts.
• Take the walnuts and put them in a large skillet and toast on med heat till they brown a little. Then add 2 tablespoons of butter,stirring to coat nuts. Then add 1/2 cup brown sugar and cocoa powder stirring again to caramelize sugar and coat nuts. Then spread nuts over cookie sheet with wax paper and cool.
• Bread pudding: Preheat oven to 200°F.
• Cube bread into equal size cubes and spread onto cookie sheet and bake until dry and crisp(not brown) about 10-15 minutes then bump up temperature to 350°F Then peel and cut bananas in bite size pieces and sauté in large non-stick pan with 2 tablespoons butter and 1/2 cup brown sugar and 2 tablespoons bourbon till bananas are well caramelized and bourbon cooked off. Put 3 cups heavy cream in sauce pan with vanilla bean (split and scraped) and simmer over medium heat till bubbles form around rim of pan (do not boil) then remove from heat.
• Whisk the eggs together with the 1/2 cup sugar until it is well incorporated. Then temper the egg with the warm cream adding small amounts at first until the egg and cream come together and egg warms up,then remaining cream can be added and vanilla bean removed finishing the custard. Now take dried cubes of bread add to custard and allow them to soak up most of custard.
• Now take the custard soaked bread, caramelized nuts, and bananas and layer them into large casserole dish( bread then bananas then nuts, repeat) Then put into water bath. Put into preheated oven for about 30-45 minutes till custard looks set wiggles as one mass not sloshy. You can add a little brown sugar to top to crisp and caramelize it.
• Bourbon Brown Sugar Carmel Sauce: Add remaining brown sugar, butter and bourbon to a large non-stick skillet and allow to cook for 10-15 minutes on medium heat. The ingredients should be combined and bourbon cooked off and it may look granular. Now remove from heat and stir in remaining cream slowly being careful not to splash. Once cream is incorporated return to med-low heat and allow to simmer another 5-10 minutes stirring occasionally. Once cooled store and add to top of pudding or ice cream.