Bananas Foster Bread Pudding Recipe (2024)

FAQs

Is banana pudding supposed to be hot or cold? ›

However one chooses to construct banana pudding — served hot or cold, layered with Nilla wafers or sponge cake, topped with whipped cream or meringue — the classic dessert is as American as apple pie.

One of the primary mistakes people make with bread pudding is that they remove it from the oven too soon or too late. If you take it out prematurely, the custard doesn't have the chance to cook, so it is still runny.

You want your bananas ripe, but not browning too much (like you'd look for in banana bread). Choose bananas that are slightly ripe; yellow with little brown specks. Lemon juice. The best way to avoid brown bananas is to toss them in a a little bit of lemon juice before laying them on top of the Nilla wafers.

Spoon the whipped cream over the cooled pudding and spread to cover completely. Top with any remaining soaked cookies. Refrigerate for 30 minutes before serving. Store, covered, in the refrigerator for up to 3 days.

Bake about 1 hour or until toothpick inserted in the center comes out clean. Another way to judge whether the pudding is fully baked, is to gently press down on the center of the pudding. If any custard comes up to the top, the pudding needs to be baked a little longer.

One major problem that you may have come across is bread pudding that is just too wet. A good bread pudding needs to be moist -- it is made from custard, after all -- but it should not be anywhere close to runny.

You can assemble the bread pudding in the casserole dish up to a day before baking it. Cover it and refrigerate until ready to bake. Let it warm on the counter while your oven preheats and then bake as usual. Note that the longer you soak the bread pudding the softer and more custard-like the interior will be.

Underripe bananas: If the bananas used in your pudding are not fully ripe, they tend to be harder and less sweet. Underripe bananas have a firmer texture and a starchy taste. It's important to use ripe or slightly overripe bananas for a softer and sweeter result.

Banana exposed to air will brown very quickly. *Slice bananas just before using. The longer they sit, the more likely they are to brown. The banana cream pie should keep well for two or even three days, but is really best made the day you serve it.

Pudding is usually runny because it has been stored in the refrigerator for too long or in an open space. Another cause could be due to improper cooking methods.

Can I eat 4 day old banana pudding? ›

Refrigerating it in a closed plastic container will keep it in good shape for at least 3-4 days. Freezing this yummy dessert for too long is another bad idea. Once you defrost your banana pudding, the taste and appearance won't be the same.

Bananas are safe for dogs, but moderation is key. Bananas are high in sugar, so too much of it can put your dog at risk of developing medical conditions. You should give your dog only a few thin slices of banana once in a while. At least 90% of your dog's food should be regular dog food.

Pudding is usually made on the stovetop by gently cooking the ingredients together until they thicken. The warm pudding is then spooned into individual bowls, covered, and chilled until serving, or it can be used as an ingredient in a dessert that calls for a creamy element, as in Southern banana pudding.

Among the many fierce and tangled debates about Southern food, banana pudding offers a clear line of demarcation: Either you like it cold, or you like it warm. Chef Rob McDaniel, who owns Helen in Birmingham with his wife, Emily, is a warm pudding guy.

Warm Chocolate Pudding | TASTE. I serve this pudding warm, y'all, but it's also super delicious served cold. When I was growing up, my mom was always baking in the kitchen, and on special occasions, she would make a chocolate–peanut butter pie with a coconut-and-pecan crust.

The pudding should not be eaten piping hot but needs to cool for at least 30 minutes and if it is left in a warm place after it comes out of the oven then it could be baked an hour or so in advance. The sauce can be made a day ahead and stored in the fridge.