Best Pecan Banana Bread Pudding Recipes

Banana Pecan Bread Pudding image

Provided by MarraMamba

Categories Dessert

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 21

2 ounces unsalted butter
3 ripe bananas, medium dice
5 ounces sugar
2 cups heavy cream
5 ounces dark rum
4 large eggs
1 teaspoon vanilla extract
8 ounces brioche bread, crusts removed and diced
2 ounces unsalted butter
4 ounces heavy cream
4 ounces dark brown sugar
salt
2 ounces dark Jamaican rum
1 cup all-purpose flour
4 eggs, beaten
3 cups pecan pieces (1 cup fine-ground or 2 cups coarse)
oil
butter
salt
banana ice cream or rum-raisin ice cream
powdered sugar

Steps:

Melt butter in a skillet over medium heat. Add bananas and 2 ounces of sugar and cook several minutes, stirring to cook evenly. Remove from heat and cool to room temperature.
Combine the heavy cream, rum, eggs, vanilla and remaining 3 ounces of sugar in a bowl and whisk to blend. Add bananas and bread and let this mixture soak for an hour minimum.
Preheat oven to 300ºF. Line a rectangular terrine mold with plastic wrap and pour banana pudding mixture inside. Cover and cook in a water bath until it reaches 175ºF. Remove from oven and cool completely (preferably overnight).
Rum Sauce:.
Melt butter in a saucepan over medium-high heat. Add cream, sugar and salt. Bring to a boil, stirring until sugar dissolves. Remove from heat and stir in rum.
To Assemble and Serve:
Remove pudding from mold and slice into ½-inch slices. Coat each piece evenly with flour, egg wash, and pecan pieces. Fry each piece to order using equal parts oil and butter till golden on each side. Sprinkle with a bit of salt and serve with a scoop of ice cream. Drizzle with rum sauce and sprinkle with powdered sugar.

PECAN BANANA BREAD PUDDING image

Yield 6-8 servings

Number Of Ingredients 10

3 cups French or Ciabatta Bread, stale and cubed
4 eggs
1-1/2 cup Granulated Sugar
1-1/2 cup Whole Milk
2 tsp. Vanilla
1/4 tsp Ground Cinnamon
pinch Salt
1 Banana- chopped
1/2 cup Pecans- chopped
Warm Southern Comfort Sauce

Steps:

Preheat oven to 350 degrees. Place bread cubes in medium mixing bowl. In another mixing bowl, add Eggs, Milk, Sugar, Vanilla, Cinnamon, and Salt. Using wire whip, mix the liquid ingredients until well blended. Pour over bread cubes and mix well. Let sit for 20 minutes, stirring occasionally. Make sure all bread is soaked with the egg and milk mixture. Add bananas and pecans. Mix until just incorporated. Pour mixture into 8" or 9" square cake pan. Bake in oven checking after 30 minutes to see if custard has set and pudding is pulling away from sides of pan. Bake for up to 15 minutes more checking doneness every 5 minutes. Remove from oven to wire rack. Let cool for 10 minutes before serving. Divide onto small plates or bowls. Top with warm Southern Comfort Sauce. You may also serve with a side of Vanilla Ice Cream. This pudding is very rich and sweet. You can't stop eating it.

BANANA TOASTED PECAN BREAD PUDDING image

Provided by Jewel Hall @0124

Categories Puddings

Number Of Ingredients 20

4 cup(s) cubed day old french or sourdough bread into one inches
1/4 cup(s) butter, unsalted and melted
3 large eggs at room temperature
2 cup(s) of half and half
1/2 cup(s) sugar
2/3 cup(s) toasted pecan pieces
2 teaspoon(s) vanilla extract
1/2 teaspoon(s) banana extract
1/2 teaspoon(s) ground cinnamon
1/2 teaspoon(s) ground nutmeg
1/2 teaspoon(s) salt
2 - ripe, firm bananas, cut into 1/4 inch pieces
SAUCE
3 tablespoon(s) butter, unsalted at room temperature.
2 tablespoon(s) sugar
1 tablespoon(s) corn starch
3/4 cup(s) fat free evaporated milk
1/4 cup(s) light corn syrup
1 teaspoon(s) vanilla extract
1/2 teaspoon(s) banana extract

Steps:

Place bread cubes in a greased 2 qt casserole oven dish. Pour melted butter over bread cubes,toss to coat well. Sprinkle pecans over bread. **** PREHEAT OVEN TO 375 DEGREES F.
In a medium size bowl, lightly beat eggs; add half and half, sugar, vanilla and banana extract,cinnamon, nutmeg, and salt. Stir in bananas.
Pour mixture over bread cubes and pecans and stir to coat well. BAKE: uncovered in preheated oven @ 375 degrees for 40 minutes or until a knife inserted near center comes out clean.
SAUCE: When pudding is about mid-way in cooking process make the sauce. Melt butter on low in a small sauce pan. Combine sugar and corn starch; add to butter, stir in milk and corn syrup. Cook and stir over medium to low heat until the mixture comes to a full boil, BOIL one minute. Remove from heat, stir in the extracts.
When sauce is done, serve over pudding. I simply poured mine over the top. You can make some small holes so it will seep down in the pudding if you choose. Serve HOT or Warm, can be re-heated in microwave.