American’s may love store bought pies and basic homemade cookies, but this Thanksgiving they can opt for more unique desserts that are sure to become the new holiday hit.
Nielsen Massey Vanillas’ Banana Bread Pudding with Vanilla Bean Ice Cream recipe, found below, combines the savory flavor of Nielsen-Massey’s Madagascar Bourbon Pure Vanilla Sugar and Bean Paste with the soft, sweet taste of bananas and spice of cinnamon. Don’t forget to top it with vanilla ice cream to create a treat that is the perfect mixture of warm and cold.
How ripe should the bananas be for bread pudding?
There is some debate among cooks as to how ripe bananas should be for bread pudding. Some argue that slightly underripe bananas are best, as they hold their shape better during cooking and don’t turn to mush.
Others believe that overripe bananas are ideal, as their sweetness is more pronounced and they are easier to mash. Ultimately, it comes down to personal preference.
If you like your bread pudding on the sweeter side, go for overripe bananas. If you prefer a firmer texture, stick with underripe bananas. No matter what, make sure to use ripe bananas for the best flavor.
Do I need to add extra sweetness to bread pudding?
A common question when making bread pudding is whether or not to add extra sweetness. While it may seem like a good idea to add sugar or honey to the pudding, this can actually interfere with the flavor of the bread.
The bread itself is usually sweet enough, and adding more sugar can make the pudding cloying.
Instead, focus on adding other flavors that will complement the sweetness of the bread. For instance, you could add cinnamon, nutmeg, or vanilla extract.
You could also add dried fruit, nuts, or chocolate chips. By adding these kinds of flavors, you can create a delicious and well-balanced bread pudding.
Should I add raisins or other dried fruit to homemade bread pudding?
Bread pudding is a classic dessert that can be easily made at home. The basic recipe is simple: bread, milk, eggs, sugar, and spices. However, there are many variations on this basic theme. One common addition is raisins or other dried fruit.
While dried fruit can add a pleasant sweetness to the dish, it can also make the bread pudding overly moist.
If too much moisture is present, the bread pudding may not be set properly and will be difficult to slice.
In addition, the raisins may plump up and burst during cooking, creating an unappetizing mess. For these reasons, it is important to use dried fruit sparingly when making bread pudding.
When in doubt, it is always better to err on the side of caution and add less rather than more.
What kind of sauce should I top bread pudding with?
Bread pudding is a classic dessert that can be adapted to suit a variety of different tastes. When it comes to choosing a sauce to top bread pudding, there are many delicious options to choose from.
A caramel sauce is a popular choice, as it complements the rich flavor of the bread pudding perfectly. For those who prefer a fruit-based sauce, cherry or blueberry compote would be a delicious option. If you are looking for something with a little more of a kick, a whiskey-laced sauce can add an extra level of depth to the dish.
Ultimately, the best sauce for bread pudding is one that you enjoy eating!
- 1 loaf day old Italian bread cut into 1/2–inch cubes (about 4 1/2 cups)
- 2 cups half-and-half
- 1/4 cup white chocolate coarsely chopped
- 2 tablespoons banana rum
- 1/4 cup Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar
- 2 eggs
- 1/4 teaspoon cinnamon
- 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
- 2 ripe bananas small dice
- 2 tablespoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar
Preheat oven to 350°F.
In a medium saucepan, whisk together half-and-half, chocolate, banana rum and Pure Vanilla Sugar.
Cook mixture over medium-low heat until chocolate melts and sugar dissolves, about 5 minutes.
Add bread cubes to saucepan and toss to coat; set aside until bread absorbs liquid.
In medium bowl, whisk together eggs, cinnamon and Pure Vanilla Bean Paste.
Transfer soaked bread cubes into bowl with egg mixture, add diced bananas, and stir to combine.
Place mixture into a 2-quart baking dish coated with nonstick spray.
Before baking, sprinkle top of pudding with Pure Vanilla Sugar.
Bake for 40 minutes.
Cool and serve with vanilla ice cream topped with warm caramel or chocolate sauce.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 371Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 69mgSodium: 372mgCarbohydrates: 42gFiber: 3gSugar: 12gProtein: 9g