Banana Foster Bread Recipe and How toPudding
Yields: 12 servings
Ingredients:
½ cup butter
¾ cup brown sugar
2 tbsp. dark rum
1 tsp. cinnamon
5 ripe bananas, sliced into 1-inch chunks
2 cups heavy cream
2 cups milk
4 eggs
¾ cup sugar
½ tsp. salt
1 loaf Hawaiian Bread, cut into cubes
Preparation Directions:
~ In a large skillet melt butter, add brown sugar, rum, cinnamon; cook until sugar is dissolved, about 1 minute. Add bananas, cook 2 minutes then remove from heat. Mash bananas into small pieces.
~ In a large bowl whisk together cream, milk, eggs, sugar, and salt until well blended. Add bread and banana mixture. Let stand for 30 minutes for bread to absorb liquid.
~ Pour mixture into a greased 3 qt. baking dish. Bake at 350 degrees for 45 minutes or until top is crisp and brown.
~ Can be served with extra cream or ice cream.
Jasper's Kitchen: Banana’s Foster Bread Pudding
Bananas Foster
#Shorts #BananasFoster
SUBSCRIBE to my channel and press the bell button to get notifications every time I post a new recipe ▶️ youtube.com/c/cookingwithshereen?sub_confirmation=1
My CookBook is Now available to order; Cooking from Scratch with Shereen.. Because you Can!
Amazon:
[Anywhere outside the US; it's available on Amazon (your country). Can't wait to cook with you!]
More Recipes:
▶️
Follow my Socials for More Content:
▶️ Instagram:
▶️ TikTok:
▶️ Facebook:
▶️ Twitter:
About Shereen Pavlides:
▶️
KITCHEN GEAR:
▶️ Dalstrong chef's knife -
[for 15% off, Enter Code at Checkout: SHEREEN]
????Subscribe for more FREE Youtube RECIPES:
▶️
and Please turn ON the ????(to receive notifications, that way, you don't miss a meal).
Share this Video:
▶️
DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product or service with the links that I provide, I may receive a small commission, there's no charge to you, of course. Thank you for all your support! I look forward to sharing my free Homemade made Easy recipes and videos, each week!
The Best Banana Bread Pudding | Make For Dessert, Brunch or Breakfast!
Are you guys like me? When you have left over ripe bananas to use your go to recipe is banana pudding or banana nut bread? While those are always delicious options for using ripe bananas, I wanted to change things up a bit. I found this recipe for banana bread pudding and was so excited that I had to try it! This is a great way to also use up that day old stale French bread and bonus; you’ll find that this dessert has all the flavors of fall in it. I hope you enjoy this recipe as much as I did and thank you so much for watching! Xoxo
Banana Bread Pudding:
Grass fed beef, bones & More!
Stitch fix:
Cash back on everything! Seriously, EVERYTHING: Have you signed up with Rakuten yet? It’s the best site for earning Cash Back. Get a $10 bonus when you sign up with my invite link and spend $25. It’s free! ????
Check out Birchbox here:
Disclaimer: If you click on the above links I may receive a small commission from them. You do not have to use my links, but if you do, thanks so much for helping to support my channel! Xoxo
BUSINESS INQUIRES: k_gilbert31@hotmail.com
Let’s Connect:
Facebook:
Instagram: homewithkimberlyrose
Disney World Ohana Bread Pudding ???? with Bananas Foster Sauce
In today's cooking with Michael we are making the Ohana Bread Pudding. It is SUPER popular and a delicious treat! The Bread pudding was relatively easy to make and I highly recommend you cut the pieces smaller then 2 inches.
Full recipe:
ngredients
BREAD PUDDING
5 eggs
3 cups whole milk
1/2 tsp salt
1/2 tsp nutmeg
1 1/2 cup sugar
8 cups french or ‘Ohana breakfast bread
1. In bowl mix eggs, milk, salt, sugar, and nutmeg. Set aside.
2. Cut bread in medium (usually 2-inch) pieces and place on cookie sheet pan. Put in 350 degree oven.
3. Bake bread until lightly toasted: about 15 minutes. Remove bread and place in egg and milk mixture.
4. Place mixture in a greased 10-inch cake pan, and bake at 325 degrees for 1 hour.
5. Let stand 5 minutes; serve hot with ice cream.
BANANAS FOSTER SAUCE
4 oz sugar
4 oz brown sugar
4 oz corn syrup
4 oz unsalted butter
1 cup heavy cream
1 tsp vanilla extract
1 cup spiced rum
1 cup banana slices
1. Combine sugar, brown sugar, corn syrup, butter, and half of heavy cream in a large pan. Bring to a boil and slowly add remaining heavy cream keeping mixture at a steady boil.
2. Add spiced rum and flambe.
3. Candy will brown slightly; cook 3 minutes until candy forms into a firm ball in cold water. Remove from heat and add vanilla. Add sliced bananas. Serve warm.
Credit: DisneyFoodBlog.com
✨ Thanks for being a part of the Magic with me! ✨ It means so much to be able to share my love and passion for Disney with you every day!
If you ❤️ sharing in the magic with me, please do subscribe and click that little bell ???? next to the subscribe button so you never miss a moment of the magic! ✨
I would love to hear from you! I will respond to as many comments as I can so don't be shy, we are all friendly here. ????????
I ❤️ getting mail ✉️, if you would like to send me something please send it to:
Michael Kay
P.O. Box 83476
Gaithersburg, MD 20883
Connect with me Online! ????
???? Facebook:
???? Instagram:
???? Twitter:
Periscope: @MichaelKayWDW
Get your Custom Disney shirt made for our Disney Family here????????:
Find all of the current shirts here:
NEW: #WavesofDisney Sweatshirt:
NEW: This area is being refurbished T-Shirt:
Official member of the family shirt:
The Force is Strong in my family shirt:
Waves with Michael Kay T-Shirt:
Here is the equipment I use:
Backpack I use in the parks:
SD Card:
Lens Holder:
Snorkle:
Fanny Pack:
Bendy Tripod I use to carry the Camera:
GoPro Action Camera:
Large Tripod:
Phone Adapter I use to stream:
Phone Battery Mobile Charger:
Camera I use - Canon 70D:
Lens I use on the 70D:
Microphone I use on my Camera:
Extra Camera Batteries: (I carry 4)
Extra Battery Charger:
5 USB Wall Charger:
Micro SD Card:
Manfrotto Mini Tripod:
Lights I use at home:
Professional Baker Teaches You How To Make BREAD PUDDING!
Banana Caramel Bread Pudding is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
Subscribe for more video recipes:
Recipe
Yield: 6
Prep Time: 40 minutes
Cook Time: 60 minutes
Caramel
3 Tbsp (45 mL) water
1 cup (200 g) granulated sugar (caster sugar)
1 Tbsp (15 mL) white corn syrup or lemon juice
2/3 cup (160 mL) whipping (35%)cream
2 Tbsp (30 g) unsalted butter
1 tsp (5 mL) vanilla extract
pinch salt
Pudding
5 cups (1.25 L) egg bread cubes
1 cup (250 mL) pureed (not mashed) ripe bananas, about 3 medium
4 large eggs
2 large egg yolks
¼ cup (50 g) granulated sugar (caster sugar)
1 ½ cups (375 mL) milk
1 cup (250 mL) fresh raspberries
½ cup (125 mL) chocolate chips
Peanut Praline
2 Tbsp (30 mL) water
½ cup (100 g) granulated sugar (caster sugar)
½ Tbsp (8 mL) corn syrup or lemon juice
1 cup (250 mL) roasted, salted peanuts
Directions
1. 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.
2. 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).
2. 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.
3. 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.
4. 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.
5. 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.
Shop Anna Olson Cookbooks:
Follow Anna on social media:
Pinterest:
Twitter:
Facebook:
Instagram:
Anna's Official Website:
Follow Oh Yum on...
Facebook:
Instagram:
Pinterest:
Twitter:
Official Oh Yum Website:
#OhYum #BreadPudding