Best 2 Banana Walnut Bread Pudding Recipes
Indulge in a delightful culinary experience with our delectable Banana Walnut Bread Pudding. This comforting dessert seamlessly blends the flavors of ripe bananas, crunchy walnuts, and a tender bread pudding base, creating a symphony of textures and tastes. Served warm with a dollop of whipped cream or a scoop of vanilla ice cream, this classic dish is sure to tantalize your taste buds and leave you craving more. Additionally, we've included a collection of bread pudding recipes that cater to various dietary preferences, including gluten-free, dairy-free, and vegan options. Whether you're a seasoned baker or a novice in the kitchen, our recipes provide easy-to-follow instructions and helpful tips to ensure success. Get ready to embark on a delightful baking journey and create unforgettable memories with your loved ones.
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WALNUT BANANA BREAD PUDDING
My mom has been making this recipe since I was little. This dessert is a big hit at every barbecue and potluck I bring this to! Sometimes I use pecans instead of walnuts. This is great with coconuts, raisins, and dried cranberries, too!
Provided by LoavesofLuv
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 10h5m
Yield 10
Number Of Ingredients 14
Steps:
- Grease a 9x13-inch baking dish with 1 tablespoon of butter; place the remaining butter in a saucepan over low heat, and melt the butter. Spread the French bread cubes out into the greased pan, and drizzle the melted butter over the bread.
- Place the walnuts into a dry skillet over medium-low heat; cook and stir until the walnuts turn a light golden brown and give off a toasted fragrance, about 2 minutes. Watch carefully so they don't burn. Remove from heat, and transfer walnuts into a bowl immediately to cool. Set walnuts aside.
- In a large mixing bowl, beat the eggs lightly just to break yolks, and mix in the cream, condensed milk, coconut milk, brown sugar, vanilla extract, cinnamon, nutmeg, allspice, and salt. Whisk to thoroughly combine until smooth. Stir in mashed banana and 3/4 cup of walnuts. Pour the banana mixture evenly over the bread cubes, and push bread cubes into the mixture to coat well with the custard. Sprinkle with remaining 1/4 cup of toasted walnuts. Cover the dish with plastic wrap, and refrigerate 8 to 12 hours.
- Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap, and cover dish with foil.
- Bake in the preheated oven for 15 minutes, then remove the foil and return to oven until the top is browned and the edges are pulling away from the pan, about 45 more minutes. Allow to cool before serving.
Nutrition Facts : Calories 734.3 calories, Carbohydrate 83.2 g, Cholesterol 144.7 mg, Fat 40.4 g, Fiber 3.6 g, Protein 14.7 g, SaturatedFat 22.5 g, Sodium 459.5 mg, Sugar 50.3 g
BANANA-WALNUT BREAD PUDDING
This unapologetically rich special-occasion dessert is adapted from one served at the Blue Ribbon Bakery and Cafe, a working bakery in Greenwich Village known for its eclectic American cuisine. It counts four cups of heavy cream and 11 egg yolks among its list of ingredients, but we promise you won't regret the indulgence. In his 2003 article accompanying the recipe, Jonathan Reynolds said, "The banana-walnut bread pudding with banana caramel sauce puts most bread puddings out of the game, and I've had roughly 10,000 bread puddings." Did we mention that's it's a cinch to put together? It is, and it's perfect for a crowd. (Here are some ideas for what to make with all of those leftover egg whites.)
Provided by Jonathan Reynolds
Categories brunch, custards and puddings, dessert
Time 2h15m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Bring the cream to a simmer. Meanwhile, whisk yolks, sugar and salt until the sugar dissolves. Scrape the vanilla-bean seeds into the yolks and toss the husk into the cream.
- Whisking constantly, pour a small amount of hot cream into the yolk mixture, then whisk in the rest. Strain through a fine sieve and discard the vanilla-bean husk.
- Place the bread, bananas and walnuts in a deep 9-inch-by-13-inch baking pan. Pour in enough cream mixture to cover the bread well (you may have a bit left over). Let sit for 20 minutes.
- Preheat oven to 350 degrees. Mix the bread pudding gently, then cover the pan with foil. Place in a larger pan, add enough hot water to come partway up the sides of the pan and bake until the pudding is set and a knife inserted comes out almost clean, about 1 1/2 hours. Serve with banana caramel sauce.
Tips:
- Use ripe bananas for a sweeter, more flavorful bread pudding.
- Toast the walnuts in a skillet over medium heat for a few minutes to enhance their flavor.
- Use a good quality bread that is slightly stale. This will help the bread pudding hold its shape and not become too soggy.
- Don't over-mix the batter. Over-mixing can make the bread pudding tough.
- Bake the bread pudding in a water bath. This will help prevent the top of the bread pudding from getting too brown and will also help to keep it moist.
- Let the bread pudding cool for at least 1 hour before serving. This will allow the flavors to meld and will also help the bread pudding to set.
Conclusion:
Banana walnut bread pudding is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist texture, sweet banana flavor, and crunchy walnuts, this bread pudding is sure to be a hit with everyone who tries it. So next time you have some ripe bananas on hand, be sure to give this recipe a try!
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