Saturday, October 28, 2017

Banana Bread Pudding

Today's post is all about the evolution of bread pudding. Back in the eleventh century, kitchens were quite a bit more frugal than they are today. There was a great effort in making use of leftovers and, in the case of bread pudding, that meant using stale bread. However, the up to date version is not perceived as frugal. In fact, this dessert has found its place on many of the menus at upscale restaurants.

While stale bread still remains as an ingredient in some recipes for bread pudding, plain baked bread or toasted breads are now considered acceptable. It is the "soaking" factor of the bread that creates the custard-like texture. Most bread puddings have a custard/bread base as the main component with little or no topping. 

As you can see by the picture, this recipe is not the standard. This bread pudding was made with cubed French toast/cinnamon swirl bread- it did not have to be stale or toasted. The recipe measurements were scaled down and it was still baked in a 9x13 inch pan. This change evened out the various textures and flavors of the dessert. The custard layer was about 1/2 inch thick, leaving room for all the special add in's to share in the spotlight. One bite contains quite a bit of delicious flavor as well as textures.

With creamy custard, crunchy pecans, soft bananas and a toasted topping of buttery brown sugar-it is hard to believe that this dessert originated as just a method to use up leftover/stale bread!

Banana Bread Pudding
adapted from The Disney Chef

Ingredients/ Bread Pudding
4 ounces or 2 large eggs
1/4 cup melted butter
6 oz or 3/4 cup of milk
1 1/2 tsp vanilla extract
5 ripe bananas
8 slices of cinnamon swirl bread (cubed)
1/4 cup granulated sugar
1/4 cup brown sugar
1/2 cup chopped pecans
1 1/2 tsp cinnamon
1/8 tsp nutmeg
1/4 cup sanding sugar (50/50 mix of white to brown sugar)

Ingredients/Vanilla Topping (optional)
1 1/2 tsp vanilla extract
3/4 cup milk
1 egg
1/2 cup whipping cream
2 tbs butter
2 tbs flour
1/4 plus 2 tbs sugar

Start by preparing the bananas. Cut one in half, setting one half aside.Take one half and 2 bananas and mash together. You can mash them by hand in a zip lock bag or mix them in a blender. Set the mashed bananas aside. Then slice the remaining bananas into rounds, about 1/4 an inch thick. Set these aside also.

Fill a medium size bowl with the eggs, butter, milk, vanilla extract, cinnamon, nutmeg, brown sugar and granulated sugar. Whisk together and then fold in the mashed bananas and pecans. Take out a 9x13 pan and add the bread cubes and sliced bananas. Mix together and then smooth out evenly in the bottom of the pan. Then pour the egg/sugar mixture over the layer. Let sit for 10 minutes and then stir, making sure that the pecans are evenly distributed and all the bread cubes are moistened. Let the flavors meld, undisturbed, for an additional 15 minutes. During this time, preheat the oven to 350 degrees.

Once the process is completed, brush the surface of the bread pudding with the butter and sprinkle the sanding sugar evenly over the top. Place in oven and bake for 25-35 minutes. Bread pudding is done when surface is a golden brown and liquids have caramelized.

To make the topping, place a saucepan over medium heat and add the butter. Once the butter is melted add the flour. Let cook and stir while the mixture thickens. At the stage it reaches the consistency of cake frosting, stir in the remaining ingredients. Continue to cook and stir for an additional 5 minutes or until it reaches the desired consistency of sauce. Pour over each serving of warm bread pudding.

Tips and Notes:
1. Should you want a thicker serving, double the recipe but use the same size pan and baking longer.
2. For more sauce, double the recipe except for the egg.
3. Feel free to experiment with applesauce & sliced apples or pumpkin puree and cubed fresh pumpkin.
4. Half the pecan ingredients and replace with raisins if preferred.
5. Watch the topping carefully as it cooks, it can quickly change from a sauce to a thick custard.
                                 **TWO YEARS AGO: Buttermilk Fig Cake**