Best Mini Banana Puddings Recipes

Mini Banana Nut Muffin Bread Puddings image

Provided by Fake Bake

Categories dessert

Time 1h5m

Yield 4 servings

Number Of Ingredients 8

Nonstick baking spray with flour, for the skillets
5 cups cubed banana muffins (from about 5 muffins)
2 cups milk
1/3 cup sugar
2 large eggs, beaten
2 tablespoons unsalted butter, melted
2 to 3 tablespoons ready-made cream cheese frosting, melted
1 cup banana chips

Steps:

Preheat the oven to 350 degrees F. Spray four 10-ounce mini cast-iron skillets with baking spray.
Place the muffin cubes in a large bowl. Combine the milk, sugar and eggs in a separate large bowl. Stir until the sugar partially dissolves, about 3 minutes. Add the melted butter and stir to mix. Pour the mixture over the muffin cubes and toss. Divide among the prepared skillets. Bake until the custard is set but still a little wobbly and the edges of the muffin cubes have browned, 30 to 35 minutes. Pour the melted cream cheese frosting over the bread pudding and scatter with the banana chips.

Mini Banana Puddings. Recipe - (4.5/5) image

Provided by á-41269

Number Of Ingredients 11

4 Ramekins
1 Cookie Sheet
1 Double Boiler (Or 2 pots, one big one small)
1 Banana
1 Box of mini vanilla wafers
1/3 cup Flour
1/2 cup + 1/4 cup sugar
Pinch of Salt
2 cups 2% milk
3 eggs (separated)
1 tsp. Pure Vanilla Extract

Steps:

Preheat Oven to 350 Degrees Fahrenheit Spray Ramekins with non-stick baking spray Thinly slice the banana. After your banana is completely sliced start the layering process. The bottom layer should be wafers. After that alternate the layering between banana and wafer until you reach the top of the ramekin. The top layer should also be wafers. Set the ramekins on your cookie sheet and put them aside. To make the custard you will need a double boiler. Mix together the flour, salt, and 1/2 cup of sugar together in the double boiler. Whisk in half the milk into the mixture. Add the egg yolks one yolk at a time. Then you will whisk in the remaining milk until the mixture is thickened into a custard. When the custard has thickened, take it off the heat and whisk in the vanilla extract. Pour the custard equally into the ramekins. Take a knife and stab into the ramekin to ensure the custard soaks through. Set aside. To make the meringue that goes on top of the puddings, you will use the remaining ingredients. Beat/Whisk Egg Whites, Slowly add in the sugar, then continue to beat/whisk mixture until it forms stiff glossy peaks. Spoon mixture over each of the ramekins and bake for 15 minutes or until lightly browned.