Banana Bread Pudding
Boma, Animal Kingdom Lodge
This recipe was provided by pastry chef Edward Villacorta.
Yield: 12 servings.
12 croissants (or any bread with high butter content, such as brioche or challah)
1 quart milk
1 quart heavy cream
1 pound 3 ounces granulated sugar
1 teaspoon vanilla
½ teaspoon ground cinnamon
8 whole bananas, sliced
6 ounces butter, melted
Heat oven to 320 F. Cut bread into cubes. Place them in a 10-inch round, 2-inch deep baking pan. Slice bananas. Mix with the bread.
Prepare custard by mixing the eggs, sugar, vanilla, cinnamon, milk and heavy cream. Pour custard over bread, making sure bread is soaked. Brush top with melted butter. Place baking dish on a large jellyroll pan. Fill jellyroll pan with water to create a gentle water bath while the pudding bakes.
Bake for 1 hour, 15 minutes. Top will be golden, and skewer inserted into the pudding should come out clean.
24 ounces heavy cream
12 ounces milk
¼ ounce vanilla extract
4 ½ ounces sugar
1 ounce cornstarch
6 each egg yolks
Heat up milk, vanilla, and heavy cream. Dissolve cornstarch with egg yolks. Add sugar.
Once liquid boils, temper some of the liquid into the yolks and stir vigorously. Then return tempered yolks into the pot.
Turn off the heat and stir continuously until well combined and thickened. Transfer the sauce into a bowl and set over an ice bath to cool.
Source: Orlando Sentinal