Ingredients with Measurements:
- 6 ripe bananas, sliced
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 3 eggs
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 10-12 slices of day-old bread, cut into cubes
Special equipment needed:
- 9x13 inch baking dish
- Mixing bowls
- Whisk
- Saucepan
- Oven
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. In a saucepan, melt the butter over medium heat. Add the brown sugar and stir until dissolved.
3. Add the heavy cream and whole milk to the saucepan and stir until well combined.
4. In a mixing bowl, whisk the eggs, vanilla extract, cinnamon, nutmeg, and salt together.
5. Slowly pour the milk mixture into the egg mixture, whisking constantly.
6. Add the sliced bananas to the mixture and stir to combine.
7. Add the bread cubes to the mixture and stir until well coated.
8. Pour the mixture into a 9x13 inch baking dish.
9. Bake for 45-50 minutes or until the top is golden brown and the pudding is set.
10. Let the pudding cool for 10-15 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 390
Total fat: 17g
Saturated fat: 10g
Cholesterol: 116mg
Sodium: 235mg
Total carbohydrates: 57g
Dietary fiber: 3g
Sugar: 42g
Protein: 5g
Substitutions for ingredients:
- Instead of heavy cream, you can use half-and-half or whole milk.
- Instead of brown sugar, you can use granulated sugar or honey.
- Instead of day-old bread, you can use brioche or challah bread.
Variations:
- Add chopped nuts, such as pecans or walnuts, to the mixture for added crunch.
- Use different fruits, such as apples or peaches, instead of bananas.
- Add a layer of chocolate chips or caramel sauce to the top of the pudding before baking.
Tips and tricks:
- Use ripe bananas for the best flavor.
- Let the bread cubes sit out overnight to dry out before using.
- Make sure the pudding is set before removing it from the oven.
- Serve the pudding warm with a scoop of vanilla ice cream.
Storage instructions:
Store any leftover pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pudding, place it in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
Serve the pudding in individual ramekins or bowls for a more elegant presentation.
Garnishes:
Garnish the pudding with a sprinkle of cinnamon or a dollop of whipped cream.
Pairings:
Pair the pudding with a cup of coffee or tea for a comforting dessert.
Suggested side dishes:
Serve the pudding with a side of fresh fruit or a green salad to balance out the sweetness.
Troubleshooting advice:
- If the pudding is too dry, add more milk or cream to the mixture.
- If the pudding is too wet, add more bread cubes to the mixture.
Food safety advice:
Make sure to cook the pudding to an internal temperature of 160°F (71°C) to ensure it is safe to eat.
Food history:
Banana Welf Pudding is a classic Southern dessert that dates back to the early 1900s.
Flavor profiles:
The pudding is sweet and creamy with a hint of cinnamon and nutmeg.
Serving suggestions:
Serve the pudding warm with a scoop of vanilla ice cream or a dollop of whipped cream.
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Taste: Sweet, Creamy, Banana, Smooth, Banana-Flavored