When I visited my grandmother in summer, I always looked forward to pudding cups comforting banana bread pudding she’d make. With its crusty golden top, custard-like inside and smooth vanilla sauce, this pudding is a real homespun dessert. Now I make it for my grandchildren.
How Does It Stack Up 15 Years Later? We Made the Pioneer Woman’s First-Ever Recipe. Pour over bread cubes and stir to coat. 40 minutes or until a knife inserted in the center comes out clean. Meanwhile, for sauce, melt butter in a small saucepan. Stir in milk and corn syrup. Cook and stir over medium heat until the mixture comes to a full boil.
Serve warm sauce over warm pudding. Yes, you should refrigerate banana bread pudding. Because this is a traditional custard made with eggs and milk, leftovers should be covered with plastic wrap or foil and refrigerated. What other toppings can you add to this recipe?
To switch up this recipe, drizzle on some caramel sauce or melted Nutella. Every culture has its own version of bread pudding. This sweet Caribbean dessert is an excellent way to use up stale bread before it spoils. A Puerto Rico native and former food service professional, Hector Rodriguez develops recipes inspired by the Caribbean and Latin America. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. This recipe for bread pudding is a classic formula, but feel free to customize it to suit your taste. Soak the raisins in some good Caribbean rum or swap them out with another dried fruit. Pre heat oven to 350 F. Grease a 9 x 9-inch or 8 x 8-inch baking pan and set aside.