Welcome to Random Recipe Friday. Today, I want to share with you two of my absolute all time favorite types of desserts. Home made Banana Pudding that I use to love many years ago down in Texas and Bread Pudding with Bourbon Sauce, direct from New Orleans and also a southern favorite. These two desserts are can’t miss, let’s impress the guests, winners. They are the perfect finishing touch to that wonderful dinner that you have spent time planning and preparing. I hope you enjoy trying these two.
Posted by Kelly in Baking, Featured Articles, Pudding and Custard, Recipes on January 22, 2010
Sure, you can make a passable banana pudding with instant pudding mix, but if you really want to taste something special make your custard from scratch. Once you do you will never use a box of pudding again. Besides, taking about ten minutes to cook the custard and four hours to chill, it is so easy.
Many traditional recipes for banana pudding use flour as a thickener, but mine uses cornstarch. I prefer the silky texture it gives the custard once chilled. Flour, at least in my experience, can make the finished dish a little grainy. I also use vanilla beans in my recipe because as the custard cooks the beans infuse the pudding with their rich, aromatic flavor. If you do not have vanilla beans just stir in two teaspoons of vanilla extract when you add the butter.
2 cups milk,
2% or higher
2/3 cup sugar
3 tablespoons cornstarch
2 teaspoons vanilla bean paste (or vanilla extract)
1/4 teaspoon salt
1 egg
1 egg yolk
2 tablespoons butter
2-3 large bananas, sliced into 1/8″ slices
50 vanilla wafers
1 cup heavy cream
3 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Prepare a 1 1/2 quart casserole dish with non-stick cooking spray.
In a medium sauce pan whisk together the milk, sugar, cornstarch, vanilla bean paste (if using), salt, egg, and egg yolk. Once well combined place the pan over medium heat and cool until thick and bubbling.
Remove the pan from the heat and add the butter (and vanilla extract if you are using) and whisk until completely melted. Pour the custard through a strainer into a separate bowl and cover with plastic wrap to cool slightly.
In the prepared casserole place a layer of the sliced bananas then top that with a layer of the vanilla wafer cookies. Pour over 1/3 of the custard and spread to the edges. Repeat this process twice more then top the last layer of custard with a layer of vanilla wafers. Cover with plastic wrap and chill for at least four hours.
Bread Pudding
This bread pudding recipe is based on one from the famed Bon Ton Cafe in New Orleans. My friend Becca has been making this bread pudding in her family for years and made us a batch for the holidays. The sauce is loaded with bourbon (Becca says the Bon Ton's sauce has even more bourbon in it), so you might want to use somewhat less. My father still gets a dazed and happy look in his eyes when this bread pudding is mentioned.
Bread Pudding Recipe
Ingredients
Bourbon Sauce:
Bourbon Sauce:
· 1/2 cup (1 stick) butter, melted
· 1 cup sugar
· 1 egg
· 1 cup Kentucky bourbon whiskey
Bread Pudding:
· 1 loaf French bread, at least a day old, cut into 1-inch squares (about 6-7 cups)
· 1 qt milk
· 3 eggs, lightly beaten
· 2 cups sugar
· 2 Tbsp vanilla
· 1 cup raisins (soaked overnight in 1/4 cup bourbon)
· 1/4 teaspoon allspice
· 1/4 to 1/2 teaspoon cinnamon
· 3 Tbsp unsalted butter, melted
Bourbon Sauce:
In a saucepan, melt butter; add sugar and egg, whisking to blend well. Cook over low heat, stirring constantly, until mixture thickens. (Do not allow to simmer, or it may curdle.) Whisk in bourbon to taste. Remove from heat. Whisk before serving. The sauce should be soft, creamy, and smooth.
Bread Pudding:
1 Preheat oven to 350°F.
2 Soak the bread in milk in a large mixing bowl. Press with hands until well mixed and all the milk is absorbed. In a separate bowl, beat eggs, sugar, vanilla, and spices together. Gently stir into the bread mixture. Gently stir the raisins into the mixture.
3 Pour butter into the bottom of a 9x13 inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour in the bread mix and bake at 350°F for 35-45 minutes, until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. Can also make in individual ramekins.
Serve with bourbon whiskey sauce on the side; pour on to taste. Best fresh and eaten the day it is made. Makes 8-10 servings.
Posted by Elise on Aug 5, 2009
http://simplyrecipes.com/recipes/bread_pudding/
In a saucepan, melt butter; add sugar and egg, whisking to blend well. Cook over low heat, stirring constantly, until mixture thickens. (Do not allow to simmer, or it may curdle.) Whisk in bourbon to taste. Remove from heat. Whisk before serving. The sauce should be soft, creamy, and smooth.
Bread Pudding:
1 Preheat oven to 350°F.
2 Soak the bread in milk in a large mixing bowl. Press with hands until well mixed and all the milk is absorbed. In a separate bowl, beat eggs, sugar, vanilla, and spices together. Gently stir into the bread mixture. Gently stir the raisins into the mixture.
3 Pour butter into the bottom of a 9x13 inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour in the bread mix and bake at 350°F for 35-45 minutes, until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. Can also make in individual ramekins.
Serve with bourbon whiskey sauce on the side; pour on to taste. Best fresh and eaten the day it is made. Makes 8-10 servings.
Posted by Elise on Aug 5, 2009
http://simplyrecipes.com/recipes/bread_pudding/
