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HoneyBananaBreadPuddingyield: one 9″x13″ baking dish

1 loaf, cubed Honey glazed beer bread (from Ellie’s Bakery)
1 stick (4 oz) butter
1/2 cup honey
3 bananas, mashed
1/4 cup sugar
1/2 t. salt
1/2 vanilla bean, scraped
2 cups cream
6 egg yolks

1. Cube the honey glazed beer bread into 1″ cubes and place in a bowl. It is best to use day old bread or you can leave fresh bread uncovered to stale overnight.

2. In a pot, melt together the butter, honey, and mashed bananas until the banana softens and the mixture begins to bubble.

3. Add the sugar, salt, scraped vanilla bean, and cream.

4. Cook everything together, stirring occasionally, until mixture begins to bubble.

5. Temper the egg yolks by spooning one ladle of the hot cream into the eggs and whisking constantly. Continue to spoon mixture in slowly until half of the cream is mixed in.

6. Add remaining cream all at once and whisk until everything is well combined.

7. Pour over the stale bread and allow to soak for at least 2 hours. You may soak the bread overnight in the refrigerator.

8. Line your baking pan with parchment paper and butter (or pan spray).

9. Pour soaked bread into the pan. Smooth out the bread pudding with a spoon to form an even layer. Cover with foil and bake at 300 degrees for 30 minutes. Remove foil and bake for an additional 30 minutes.

10. Allow to cool slightly before serving. This bread pudding can be served warm, cold, or room temperature (for dessert or breakfast!)

*Tips from the pros about bread pudding*

      – Try turning stale bread and overripe bananas into honey and banana bread pudding. Since the custard absorbs better in stale bread, this recipe is perfect for turning day old bread into a something special.
      – Bread pudding can be served warm, cold, or room temperature. Or, try crisping up the sides in a hot, buttered skillet, creating a crispy outside and soft inside.
        – Offer bread pudding for dessert or breakfast (top with fruit compote or maple syrup and it’s a special alternative to French Toast).
        – Try topping with rum-soaked raisins, oatmeal crumble, and buttered rum ice cream as pictured from our Winter dessert menu.
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