Banana Bread Butter Pudding Recipes

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.

Steps:

• Toast the bread, spread with butter and cut each slice into 6 equal pieces. Arrange, butter side up, with the banana in a microwavable dish (approx 23cm wide by 5cm deep).
• Beat together the eggs, sugar, cinnamon and milk in a jug. In a small bowl, add the cornflour with a little of the milk, mix until smooth, then stir into the jug. Pour over the bread and banana, then sprinkle with the extra sugar. Bake, uncovered, in the microwave on High for 8-10 mins. Stand for 5 mins before serving.

Steps:

• Heat oven to 325 degrees. Place a baking pan filled with 1/2 inch of water in center of oven. Butter 4 six-ounce ramekins; set aside. Whisk together cream, eggs, 1/2 cup sugar, salt, vanilla, and rum; set aside.
• Cut butter into 8 pieces. Place 1 piece of butter and 1/2 teaspoon sugar in each ramekin. Place an eighth of the banana slices in an even layer over butter and sugar. Cover banana with 4 pieces of bread; sprinkle each with 1/2 teaspoon sugar. Pour about half the cream mixture among ramekins to soak bread. Divide remaining banana slices among ramekins, sprinkle each with 1/2 teaspoon sugar, and top with remaining bread. Pour remaining cream mixture over. Press to soak bread. Place 1 piece of butter in each; sprinkle with remaining sugar.
• Cover each ramekin loosely with foil and bake in hot-water bath for 30 minutes. Uncover; bake 30 minutes more. Let ramekins cool on a wire rack for about 30 minutes before serving.

Steps:

• Put cubed bread in a large bowl with milk, let stand for 1 hour.
• Pre-heat oven to 325ºF.
• Spray 9" X 13" baking dish.
• In another bowl, beat together eggs, sugar and vanilla.
• Stir this mixture into the bread mixture.
• Fold in the mashed bananas, spices and raisins.
• Pour evenly into baking dish.
• Place uncovered in center of oven and bake 1 hour and 10 minutes.
• Remove from oven and cool to room temperature.
• Serve with a splash of rum and whipped cream, if desired.

Steps:

• Remove crusts from bread and spread slices with jam on one side.
• Cut the bread slices in half diagonally.
• Arrange a 1/3 of the bread over the base of a 2 litre greased ovenproof dish.
• Top the bread with half of the sliced banana and half the coconut and sultanas.
• Repeat another layer of bread slices, topped with all of the remaining banana, coconut and sultanas.
• Finish off with a final layer of bread slices on top.
• Beat the eggs, milk, vanilla and sugar in a bowl until well combined.
• Pour over the dish and let dish stand for 15 minutes.
• Heat the oven to 180 degree C.
• Place a large baking dish (big enough to hold the pudding dish inside) with sides into the oven.
• Place the pudding dish in the larger dish.
• Now pour boiling water into the larger dish (not into the pudding!) until the water comes halfway up the sides of the pudding dish.
• Cook for 1 1/4 hours or until set.
• Cover the pudding with foil after 30 minutes to prevent over browning.
• Serve dusted with the icing sugar.
• This is fabulous with vanilla or macadamia nut icecream.
• Also lovely served with maple syrup or passionfruit sauce or any combination!