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  #1 (permalink)  
Old 02-06-2002, 05:16 PM
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Banana Caramel Bread Pudding

12 slices cinnamon-raisin bread -- toasted and cubed
2 medium bananas -- sliced
3 eggs
1 cup milk
1/3 cup sugar
1/4 cup Land O Lakes® Butter -- melted
1 teaspoon cinnamon
1/2 package caramels (16 ounce--26 caramels) -- unwrapped

This unique bread pudding gains extra flavor with the addition of caramels and bananas!

1. Heat oven to 350°F. Layer 1/2 of bread cubes in greased 9" square baking dish. Top with bananas, remaining bread cubes and caramels.

2. In medium bowl, with wire whisk, beat eggs until thick and lemon-colored (1-2 minutes). Add milk, sugar, butter and cinnamon; mix well.

3. Pour evenly over bread cubes. Bake for 35 minutes.

4. Reduce heat to 300°F. Bake for 15-20 minutes or until center is set. Serve warm or chilled.
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Old 08-27-2003, 03:05 AM
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Bread Pudding Recipes

Originally posted by leasmom

This one is found on:

Bread Pudding
Submitted by: Linda

Makes a 8 X 11 casserole dish
Average Rating:

5 cups day-old bread cubes
4 cups scalded milk
1/2 cup butter, melted and cooled
1 cup white sugar
1/2 teaspoon salt
4 eggs, beaten
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 cup raisins (optional)
1/2 cup white sugar
1/2 tablespoon cornstarch
1 cup hot water
2 tablespoons butter
3 tablespoons lemon juice
1 tablespoon lemon zest

1 Preheat oven to 350 degrees F (175 degrees C). Spray an 8x11 inch casserole with nonstick spray.
2 In a large bowl, combine bread cubes, 1 cup sugar, salt, cinnamon, and nutmeg. Mix in raisins, if desired.
3 In another bowl, blend milk, melted butter, and eggs. Add wet ingredients to dry, and mix together without turning bread mixture into mush. Pour mixture into prepared casserole dish.
4 Place casserole dish into a larger baking pan. Pour hot water into baking pan about 1/3 up the side of the casserole dish, creating a water bath. Bake for 45 minutes.
5 In a small saucepan, combine 1/2 cup sugar, cornstarch, 1 cup hot water, 2 tablespoons butter, lemon juice, and lemon zest. Cook on medium heat until bubbling and thickened. Stir constantly to avoid scorching. Serve with bread pudding.
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Old 03-25-2004, 12:45 PM
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Not Your Mama's Banana Pudding

Not Your Mama's Banana Pudding

2 bags Pepperidge Farm Chessman cookies
6 to 8 bananas,sliced
2 cups milk
1 (5-oz) box instant French vanilla pudding
1 (8-oz) pkg cream cheese, softened
1 (14oz) can sweetened condensed milk
1 (12oz) container frozen whipped topping thawed or equal amount sweetened whipped cream

Line the bottomw of a 13x9x2 baking dish with 1 bag of cookies and layer bananas on top. In a bowl, combine the milk and pudding mix and blend will using a handheld electric mixer. Usin another bowl,combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.
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Old 07-06-2005, 11:21 AM
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as posted by Catwomanin the January 2005 What's for Dinner? thread.

Bread Pudding

2 cups milk
1/2 stick margarine
5 slices bread, crumbled
1 cup sugar
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. nutmeg
1 cup raisins

Preheat oven to 425. Warm milk and margarine together, until margarine melts, in a saucepan on low heat. Mix all ingredients and bake in a greased and floured pan for 25 minutes.
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Old 07-06-2005, 11:35 AM
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Banana Bread Pudding

as posted by sandieluvsbears in the January 2005 What's for Dinner? thread.

Banana Bread Pudding

4 cups of Italian bread cut into 1" cubes (doesnt have to be italian bread)
1/4 cup melted margarine
3 eggs
1 cup milk
1 cup half and half
1/2 cup sugar
2 tsps vanilla
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1 cup sliced bananas
3 Tbsps margarine
2 Tbsps sugar
1 Tbsp cornstarch
3/4 cup milk
1/4 cup maple syrup
1 tsp vanilla

Lay bread cubes on clean work surface for one hour allowing bread to dry
out slightly. Place the bread cubes in greased casserole. Melt
margarine. Drizzle over, cubes and toss. In a bowl beat eggs, milk
sugar, vanilla, cinnamon, nutmeg and salt. Stir in bananas. Mix with
bread cubes. Bake, uncovered, at 375 for 45-50 minutes or until a knife
inserted comes out clean. Prepare sauce by melting margarine. Combine
sugar and cornstarch. Add to butter. Stir in milk and syrup. Cook over
medium heat stirring often, until it comes to a full boil. Boil for one
minute. Remove from heat. Stir in vanilla. Serve warm sauce over
pudding. Yield: 6-8 servings.
Hook 'Em Horns!!!!
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Old 01-30-2006, 05:47 AM
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as posted by sandieluvsbears in 10/05 WFD:

1(16.3-oz.) can Pillsbury® Grands!® Refrigerated Buttermilk Biscuits
2 1/4cups milk
1/3cup sugar
1/3cup raisins
1teaspoon cinnamon
1teaspoon vanilla
Caramel ice cream topping, heated, if desired

1. Heat oven to 350°F. Bake biscuits as directed on can. Cool 20 minutes or until completely cooled.
Meanwhile, generously spray six 10-oz. custard cups or six 4 1/2x1 1/4-inch disposable foil tart pans with nonstick cooking spray. Beat eggs in large bowl. Add milk, sugar, raisins, cinnamon and vanilla; mix well.
Cut baked biscuits into 1-inch cubes. Add to egg mixture; mix well. Let stand 5 minutes. Divide biscuit mixture evenly into greased custard cups.
Bake at 350°F. for 20 to 25 minutes or until set. With knife or metal spatula, loosen edges of each pudding; slide onto dessert plate. Drizzle with warm ice cream topping.
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