Banana Bread Pudding Boma 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:

• Bread: Heat oven to 300 degrees. Mix the sugar and cinnamon together. In a separate bowl, beat the eggs, then add the milk, cream, and cinnamon sugar. Place half of the bread cubes in a 9X9-inch square pan. Cover with the sliced bananas, followed by the remaining bread. Pour the cream mixture over the entire dish, filling it two-thirds to three-quarters full. Press the top layer of bread into the liquid to prevent it from drying out. Scatter the butter cubes on top. Bake 60 to 70 minutes, until well set. Let sit for 20 minutes. Serve warm, with chilled vanilla sauce. Vanilla Sauce: Bring the cream, milk, vanilla, and sugar to a boil over medium heat, stirring occasionally. Remove from heat. Separately, whisk together the cornstarch and egg yolks. Temper the egg mixture by vigorously stirring in a few spoonfuls of the hot cream mixture, then blend the egg mixture into the remaining cream. Stir until well combined and thickened. Transfer into a bowl and set over an ice bath to cool 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:

• 1. Cut day-old croissant, brioche, challah, or Texas toast into cubes. Set aside.
• 2. In a large bowl and using an electric mixer, combine milk, cream, sugar, cinnamon, and beaten eggs.
• 3. In a 9x9 square or round pan, place one layer of bread on bottom. Place bananas on top, followed by a layer of bread.
• 4. Pour custard mixture over the entire dish, filling it 2/3 to ¾ full. Press top bread layer into custard to prevent the bread from drying out. Add more custard if necessary.
• 5. Place butter chunks on top of bread pudding.
• 6. Bake at 300 degrees for one hour or until an inserted knife comes out clean.
• 7. Serve with vanilla sauce (recipe below).
• 1. Heat up milk, vanilla, heavy cream, and sugar.
• 2. Combine cornstarch with egg yolks.
• 3. Once liquid boils, temper some of the liquid into the yolks and stir vigorously. Then return tempered yolks into the pot.
• 4. Turn off the heat and stir continuously until well combined and thickened.
• 5. Transfer the sauce into a bowl and set over an ice bath to cool.