Best Roasted Banana Bread Pudding With Bourbon Praline Sauce Recipes

BOURBON-PRALINE SAUCE

Steps:

• place pecans and butter in heavy medium saucepan. Cook over medium heat 4 minutes or until nuts are toasted, stirring frequently.
• Add 1/2 cup dark brown sugar and 1/2 cup cream; stir until smooth. In small bowl, blend 2 tablespoons milk and cornstarch. Stir cornstarch mixture into sauce.
• Increase heat to medium-high; cook until mixture comes to a boil, stirring constantly. Boil 2 minutes or until thickened, stirring constantly.
• Remove from heat; stir in 1 tablespoon bourbon, 1 teaspoon vanilla and dash salt. Serve warm. (Store sauce, covered, in refrigerator. If too thick after reheating, stir in 1 to 2 tablespoons milk.).

ROASTED BANANA BREAD PUDDING WITH BOURBON-PRALINE SAUCE

Steps:

• Heat broiler. Generously butter 8 (1/2-cup) ovenproof ramekins or custard cups. Place ramekins in large shallow pan; ramekins should not touch each other.
• Place bread in 15x10x1-inch pan. Broil 4 to 6 inches from heat 2 to 3 minutes or until golden brown, turning once. Watch carefully to prevent burning.
• Heat oven to 425°F Lightly butter 8-inch square baking pan. Set 1 banana aside for garnish. Peel remaining 4 bananas; place in pan. Bake at 425°F for 10 to 12 minutes or until soft and slightly browned.
• Reduce oven temperature to 350°F Place 2 baked bananas in medium bowl; mash with fork. Let remaining 2 baked bananas cool slightly; cut into 1/4-inch slices. (Bananas are very soft but can be sliced.) Place 3 or 4 slices in bottom of each ramekin.
• In large bowl, whisk together all remaining bread mixture ingredients except reserved banana. Whisk in mashed bananas. Stir in toasted bread. Let stand 4 to 5 minutes or until liquid is absorbed, stirring occasionally.
• In separate large bowl, whisk eggs until mixed. Add all remaining custard ingredients except 2 teaspoons sugar; whisk until blended. Spoon scant 1/3 cup soaked bread mixture into each ramekin, filling nearly to top; do not pack. Pour custard over bread mixture in each ramekin. Sprinkle with 2 teaspoons sugar.
• Place ramekins in large shallow pan; fill pan with hot water to about 1/3 way up sides of ramekins. Bake at 350°F for 45 minutes or until tops are puffed and knife inserted in center comes out clean. Remove puddings from water bath; place on wire rack to cool slightly.
• Meanwhile, to prepare sauce, place pecans and butter in heavy medium saucepan. Cook over medium heat 4 minutes or until nuts are toasted, stirring frequently. Add 1/2 cup dark brown sugar and 1/2 cup cream; stir until smooth. In small bowl, blend 2 tablespoons milk and cornstarch. Stir cornstarch mixture into sauce. Increase heat to medium-high; cook until mixture comes to a boil, stirring constantly. Boil 2 minutes or until thickened, stirring constantly. Remove from heat; stir in 1 tablespoon bourbon, 1 teaspoon vanilla and dash salt. Serve warm. (Store sauce, covered, in refrigerator. If too thick after reheating, stir in 1 to 2 tablespoons milk.).
• Diagonally slice reserved banana. Serve puddings warm in ramekins, topped by warm sauce and garnished with banana. Or to unmold, run knife around sides of each ramekin; top each with dessert plate and invert with sharp downward motion. Turn puddings right side up onto plate. Refrigerate leftovers.

SOUTHERN BREAD PUDDING WITH BOURBON SAUCE

Steps:

• --pudding--.
• Preheat oven to 350 degrees F.
• Place stale bread in a bowl with milk and squeeze the bread with your hand until well saturated with milk.
• With an electric mixer on high speed in a separate bowl, beat eggs with sugar until thick and pale.
• Stir in the vanilla, cinnamon, nutmeg and butter.
• Add the soaked bread crumbs to the egg mixture and stir well.
• Let stand for 10 minutes.
• It is important to allow enough time for the bread to absorb the egg mixture or the bread crumbs will float to the top during baking, leaving a layer of custard on the bottom of the dish.
• Transfer the mixture to a greased baking dish.
• Bake until firm, or until a knife inserted in the middle comes out clean, about 45 to 50 minutes.
• Allow to cool.
• --sauce--.
• With an electric mixer, beat egg yolks until thick and pale.
• In a saucepan, melt the butter and sugar.
• Pour the butter and sugar mixture over the egg yolks, beating constantly with the mixer, until well thickened.
• Stir in bourbon by hand.
• Serve over slightly cooled bread pudding.

BREAD PUDDING WITH PRALINE SAUCE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Coat a 13x9-inch baking dish with 1/4 cup melted butter.
• Pour half and half and milk over bread in a large mixing bowl; let soak for 10 minutes before gently stirring. Stir eggs into the bread mixture until incorporated. Add sugar, vanilla extract, cinnamon, and raisins respectively, stirring each addition into the mixture before adding the next. Spoon bread mixture into prepared baking dish.
• Bake in preheated oven until bread mixture is firm and pudding-like, about 50 minutes.
• Stir 1/2 pound unsalted butter, heavy cream, and brown sugar together in a heavy saucepan; bring to a boil. Reduce heat to low, stir pecans into the cream mixture, and simmer until the sugar is dissolved and the sauce thickens, about 5 minutes; pour over bread pudding to serve.

BANANA BREAD PUDDING

Steps:

• Place the bread cubes in a greased 2-qt. casserole; pour butter over top and toss to coat. In a medium bowl, lightly beat eggs; add milk, sugar, vanilla, cinnamon, nutmeg and salt. Stir in bananas. , Pour over bread cubes and stir to coat. Bake, uncovered, at 375° for about 40 minutes or until a knife inserted in the center comes out clean. , Meanwhile, for sauce, melt butter in a small saucepan. Combine sugar and cornstarch; add to butter. Stir in milk and corn syrup. Cook and stir over medium heat until the mixture comes to a full boil. Boil for 1 minute. Remove from the heat; stir in the vanilla. Serve warm sauce over warm pudding.

CARAMEL BANANA BOURBON BREAD PUDDING

Steps:

• Caramelize walnuts.
• Take the walnuts and put them in a large skillet and toast on med heat till they brown a little. Then add 2 tablespoons of butter,stirring to coat nuts. Then add 1/2 cup brown sugar and cocoa powder stirring again to caramelize sugar and coat nuts. Then spread nuts over cookie sheet with wax paper and cool.
• Bread pudding: Preheat oven to 200°F.
• Cube bread into equal size cubes and spread onto cookie sheet and bake until dry and crisp(not brown) about 10-15 minutes then bump up temperature to 350°F Then peel and cut bananas in bite size pieces and sauté in large non-stick pan with 2 tablespoons butter and 1/2 cup brown sugar and 2 tablespoons bourbon till bananas are well caramelized and bourbon cooked off. Put 3 cups heavy cream in sauce pan with vanilla bean (split and scraped) and simmer over medium heat till bubbles form around rim of pan (do not boil) then remove from heat.
• Whisk the eggs together with the 1/2 cup sugar until it is well incorporated. Then temper the egg with the warm cream adding small amounts at first until the egg and cream come together and egg warms up,then remaining cream can be added and vanilla bean removed finishing the custard. Now take dried cubes of bread add to custard and allow them to soak up most of custard.
• Now take the custard soaked bread, caramelized nuts, and bananas and layer them into large casserole dish( bread then bananas then nuts, repeat) Then put into water bath. Put into preheated oven for about 30-45 minutes till custard looks set wiggles as one mass not sloshy. You can add a little brown sugar to top to crisp and caramelize it.
• Bourbon Brown Sugar Carmel Sauce: Add remaining brown sugar, butter and bourbon to a large non-stick skillet and allow to cook for 10-15 minutes on medium heat. The ingredients should be combined and bourbon cooked off and it may look granular. Now remove from heat and stir in remaining cream slowly being careful not to splash. Once cream is incorporated return to med-low heat and allow to simmer another 5-10 minutes stirring occasionally. Once cooled store and add to top of pudding or ice cream.

KEENELAND BREAD PUDDING WITH BOURBON SAUCE

Steps:

• Whisk sugar into milk until dissolved. Add eggs and vanilla to taste and stir. Place bread in mixture and let soak several hours or overnight.
• Pour into a pyrex dish or stainless pan. Sprinkle with raisins and cinnamon and push them into mixture.
• Bake at 250 degrees for an hour to an hour and a half.
• To make sauce: Melt butter and add powdered sugar. Whip bourbon into mixture to create a sauce onsistency. Ladle sauce over hot bread pudding and serve.

ROASTED BANANA BREAD

Steps:

• Preheat the oven to 325 degrees.
• Place the bananas on a cookie sheet. Bake in the oven for 12 minutes, or until the skins are black and they have started to seep. Remove from the oven , set aside, and let cool.
• Combine the flour, baking powder, baking soda, and salt into a mixing bowl. Set aside. Cream the butter and sugar together. Add eggs one at a time, stirring after each.
• Squeeze the flesh of the bananas out of the skins and into a small mixing bowl. Add the coconut milk and vanilla and mash together.
• Add half of the banana mixture to the butter mixture and blend thoroughly. Add half of the flour mixture and mix until combined.
• Add the remaining banana mixture, blend thoroughly, and add the remaining flour mixture; mix just enough to thoroughly blend the ingredients. Pour into a lightly greased 9 by 5-inch loaf pan.
• Bake in the oven for 1 to 1 1/4 hours, or until a toothpick inserted in the center comes out clean. Cool on a rack, slice, and serve warm.