Caramelized Banana Raisin Bread Pudding Recipes

EASY CARAMELIZED BANANA RAISIN BREAD PUDDING RECIPE

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 degrees
• 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
• Let cool; serve warm or at room temperature

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.

CINNAMON-RAISIN BANANA BREAD PUDDING

Steps:

• In a large bowl, whisk the first 6 ingredients. Stir in bread and pecans. Transfer to a greased 4-qt. slow cooker., Cook, covered, on low 2-1/2 to 3 hours or until a knife inserted in the center comes out clean. Serve warm, with ice cream if desired.

BANANA-RAISIN BREAD PUDDING

Steps:

• Preheat oven to 350 degrees, with rack set in lower third. Butter a shallow 2-quart baking dish; set aside.
• In a large bowl, whisk together eggs, vanilla, salt, and 1/2 cup sugar until combined; whisk in milk. Add bread, bananas, and raisins; toss gently to combine. Set aside to let bread absorb liquid, about 10 minutes, stirring occasionally.
• Transfer mixture to prepared baking dish; sprinkle with remaining tablespoon sugar. Bake until a toothpick inserted in center of bread pudding comes out clean, 50 to 60 minutes. Let cool 10 minutes before serving.

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.

CARAMEL-BANANA BREAD PUDDINGS

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.

PEAR RAISIN BREAD PUDDING

Steps:

• Lightly butter the raisin bread, cut into pieces to line the bottom of the baking dish. Any remaining cut into 2cm cubes and scatter amongst the pears.
• Layer the pears on top of the bread.
• Sprinkle with nutmeg (to taste) - or use other baking spice to taste.
• Whick eggs and sugar to combine, add salt and milk and combine well.
• Pour over pears and bread.
• Bake in pre-heated 180C oven for approximately 30-40 minutes, or until "custard" is set.
• Serve hot with cream or ice cream.

APPLE SAUCE, BANANA AND RAISIN BREAD PUDDING

Steps:

• Step 1:Heat oven to 350 F.
• Step 2: Melt 2 tablespoons of butter in a small pan, then add chopped apple. Stir and add honey, cane sugar, 1/2 teaspoon of cinnamon. Then add raisins. Cook until apple soft.
• Step 2: Mix eggs, milk, vanilla, nutmeg, cinnamon and whip until smooth.
• Step 3: Grease small bowl with remainder of butter, then layer apple sauce, sliced bananas, then bread. Layer to top of bowl. Then pour milk over top.
• Bake in oven in shallow pan of water for 45 minutes.
• Serve warm or cold with vanilla ice-cream or whipped cream. Enjoy your dessert.