Best Boma Banana Bread Pudding Recipes

Banana Bread Pudding (Boma) Recipe image

Provided by ArmySister

Number Of Ingredients 15

Bread:
1 cup sugar
3/4 tsp cinnamon
5 eggs
1-1/2 cups heavy cream
1/2 pound cubed day-old brioche, croissants, challah, or Texas Toast (bread needs a high butter content)
3 bananas, sliced into 1/2-inch pieces
4 tbsp butter, cut into small cubes
Vanilla Sauce:
1-1/2 cups heavy cream
3/4 cup milk
1/4 tsp vanilla extract
4-1/2 tbsp sugar
1 tbsp cornstarch
3 large egg yolks

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.

Boma Banana Bread Pudding image

Provided by Lelandra

Categories Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 15

2 cups milk
2 cups heavy cream
1 cup sugar
3 tablespoons sugar
7 eggs, beaten
1 teaspoon cinnamon
4 tablespoons butter
3 bananas, sliced
5 cups bread, cubed (Croissants, brioche, or challah bread, cubed or one whole loaf of Texas toast, cubed)
3 cups heavy cream
1 1/2 cups milk
1 1/2 teaspoons vanilla extract
9 tablespoons sugar
2 tablespoons cornstarch
6 egg yolks

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.