Everyone has a dessert they said "YUM" to on a vacation and wished they could take it home with them.
Well, Years ago I loved this dessert so much I asked the chef's at Animal Kingdom Lodge's Boma for the recipe and he gave it to me before there was the book of recipes from Walt Disney World restaurants.
This past weekend I had the opportunity to eat it again. But,since I didn't get enough of it, I decided to come home and make it and share it with my followers.
I have made this for PTO teacher's breakfasts, luncheons, and yes even for Christmas Day with my family.
I make it with challah bread w/o raisins. I have made it with the croissants..but I wasn't a fan of it.
As you can see I made it in my Pyrex square pan and in a loaf pan (to share with a friend). I cooked it for a bit longer than it states below, You'll know when it's not soggy anymore in the middle. It rises as it cooks, but settles as it sets.
I have made it with and without the vanilla sauce. That's your decision.
Let me know how yours comes out when you make it.
Banana Bread Pudding
From Boma's Animal Kingdom Lodge
2 cups Milk
2 cups Heavy Cream
1 cup 3 T. Sugar
7 each Whole Eggs, beaten
1 teaspoon Cinnamon
4 tablespoons Butter
3 each Bananas, sliced
5 cups Croissants, brioche, or challah bread, cubed or one whole loaf of Texas toast, cubed
1. Cut day-old croissant, brioche, challah, or Texas toast into cubes. Set aside. 2. In a large bowl and using an electric mixer, combine milk, cream, sugar, cinnamon, and beaten eggs. 3. In a 9x9 square or round pan, place one layer of bread on bottom. Place bananas on top, followed by a layer of bread. 4. Pour custard mixture over the entire dish, filling it 2/3 to ¾ full. Press top bread layer into custard to prevent the bread from drying out. Add more custard if necessary. 5. Place butter chunks on top of bread pudding. 6. Bake at 300 degrees for one hour or until an inserted knife comes out clean.
7. Serve with vanilla sauce (recipe below).
3 cups Heavy Cream
1 ½ cups Milk
1 ½ teaspoons Vanilla Extract
9 tablespoons Sugar
2 tablespoons Cornstarch
6 each Egg Yolks
1. Heat up milk, vanilla, heavy cream, and sugar.
2. Combine cornstarch with egg yolks.
3. Once liquid boils, temper some of the liquid into the yolks and stir vigorously. Then return tempered yolks into the pot.
4. Turn off the heat and stir continuously until well combined and thickened.
5. Transfer the sauce into a bowl and set over an ice bath to cool.