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Category: Puddings, Tortes & Trifles
Prep Time: Cook Time: Total Time:
Makes 8 servings.
Pudding
1 loaf banana bread, cut in 1/2-inch slices
1 1/2 c. whipping cream
1/4 c. granulated sugar
2 eggs
Amaretto Custard Sauce
4 egg yolks
2 c. whipping heavy cream
1/2 c. granulated sugar
2 tsp. cornstarch
2 T. Amaretto
Prepare Pudding. Preheat oven to 350F. Generously butter a 9 x 13-inch baking dish.
Lay slices of banana bread, slightly overlapping each other, in a single layer.
In a medium saucepan, over low heat, bring cream and 2 tablespoons of the sugar to a slow simmer ; remove from the heat.
In a large mixing bowl, whisk the remaining sugar together with eggs.
Slowly pour the hot cream into the eggs, stirring continuously.
Pour over the banana bread slices and let stand for 30 minutes, turning on occasion until custard is fully absorbed.
Bake at 350F for 30 minutes, or until custard has baked into the banana bread.
Prepare Amaretto Custard Sauce.
Set a stainless steel bowl into a larger bowl filled with crushed ice; position a strainer over the bowl.
Place egg yolks in a 1-qt. bowl; beat slightly and blend with cornstarch.
Pour whipping cream into a 1-qt saucepan. Whisk in sugar; bring to a simmer over low heat.
When cream is hot, dribble it, by tablespoonfuls into yolks, stirring continuously with spatula so yolks don’t scramble.
After half of the cream has been added, pour the remainder into the yolks in a steady stream, stirring continuously.
Return mixture to the saucepan and cook over low heat, stirring continuously with a wooden spoon, for about 2 minutes or until the mixture thickens.
Immediately pour sauce through the strainer into the clean bowl over ice; cool for 5 minutes.
Set plastic wrap directly on the surface of the custard sauce so that it does not develop a skin. Refrigerate until ready to use. Whisk in Amaretto after the sauce has cooled.
Spoon pudding into individual dishes and serve warm with custard sauce.
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PUDDING - BREAD - BANANA BREAD
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Category: Puddings, Tortes & Trifles
Prep Time: Cook Time: Total Time:
Makes 8 servings.
Pudding
1 loaf banana bread, cut in 1/2-inch slices
1 1/2 c. whipping cream
1/4 c. granulated sugar
2 eggs
Amaretto Custard Sauce
4 egg yolks
2 c. whipping heavy cream
1/2 c. granulated sugar
2 tsp. cornstarch
2 T. Amaretto
Prepare Pudding. Preheat oven to 350F. Generously butter a 9 x 13-inch baking dish.
Lay slices of banana bread, slightly overlapping each other, in a single layer.
In a medium saucepan, over low heat, bring cream and 2 tablespoons of the sugar to a slow simmer ; remove from the heat.
In a large mixing bowl, whisk the remaining sugar together with eggs.
Slowly pour the hot cream into the eggs, stirring continuously.
Pour over the banana bread slices and let stand for 30 minutes, turning on occasion until custard is fully absorbed.
Bake at 350F for 30 minutes, or until custard has baked into the banana bread.
Prepare Amaretto Custard Sauce.
Set a stainless steel bowl into a larger bowl filled with crushed ice; position a strainer over the bowl.
Place egg yolks in a 1-qt. bowl; beat slightly and blend with cornstarch.
Pour whipping cream into a 1-qt saucepan. Whisk in sugar; bring to a simmer over low heat.
When cream is hot, dribble it, by tablespoonfuls into yolks, stirring continuously with spatula so yolks don’t scramble.
After half of the cream has been added, pour the remainder into the yolks in a steady stream, stirring continuously.
Return mixture to the saucepan and cook over low heat, stirring continuously with a wooden spoon, for about 2 minutes or until the mixture thickens.
Immediately pour sauce through the strainer into the clean bowl over ice; cool for 5 minutes.
Set plastic wrap directly on the surface of the custard sauce so that it does not develop a skin. Refrigerate until ready to use. Whisk in Amaretto after the sauce has cooled.
Spoon pudding into individual dishes and serve warm with custard sauce.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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