Reviews (2) Add Rating & Review 38 Ratings 5 star values: 11 4 star values: 8 3 star values: 8 2 star values: 7 1 star values: 4 Martha Stewart Member Rating: 5 stars 04/12/2013 I read the review below but decided to move forward with the 4 oz. ramekins and it all fit perfectly. I used 151 proof dark rum but used 1 Tbsp. So how much did I like it? I LOVED IT! It's 2:06 am and I am spooning into one of the most delicious bread puddings I have ever had in my life! I drizzled with a little caramel and sprinkled with confectioners sugar. Think it would be great with a drop of rum raisin ice cream. WOW. Martha Stewart Member Rating: Unrated 05/20/2010 I thought the proportions were off for this recipe. There's no way all the ingredients can fit in 4 ramekins. I baked mine in a 9" round pie pan. The rum was a bit strong after baking, so I'd cut it down to 1 tbs. next time, and use overly-ripe bananas since just ripe bananas don't get soft enough. Otherwise, the flavors were very good, and it was a good dessert.
Back to Banana Bread Pudding All Reviews for Banana Bread Pudding - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Banana Bread Pudding Credit: MARIA ROBLEDO Recipe Summary Servings: 4
Ingredients Ingredient Checklist 2 tablespoons unsalted butter, plus more for ramekins 1 1/4 cups heavy cream 3 large eggs 3/4 cup packed dark-brown sugar 1/2 teaspoon salt 2 teaspoons pure vanilla extract 2 tablespoons dark rum 3 small bananas, (about 1 pound), sliced into 1/4-inch-thick rounds 8 ounces (about half a loaf) peasant bread crust, removed, torn into 32 small pieces
Gallery Banana Bread Pudding Credit: MARIA ROBLEDO
Recipe Summary Servings: 4
Gallery
Banana Bread Pudding Credit: MARIA ROBLEDO
Banana Bread Pudding
Credit: MARIA ROBLEDO
Banana Bread Pudding
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 2 tablespoons unsalted butter, plus more for ramekins 1 1/4 cups heavy cream 3 large eggs 3/4 cup packed dark-brown sugar 1/2 teaspoon salt 2 teaspoons pure vanilla extract 2 tablespoons dark rum 3 small bananas, (about 1 pound), sliced into 1/4-inch-thick rounds 8 ounces (about half a loaf) peasant bread crust, removed, torn into 32 small pieces
Directions
Heat oven to 325 degrees. Place a baking pan filled with 1/2 inch of water in center of oven. Butter 4 six-ounce ramekins; set aside. Whisk together cream, eggs, 1/2 cup sugar, salt, vanilla, and rum; set aside.
Cut butter into 8 pieces. Place 1 piece of butter and 1/2 teaspoon sugar in each ramekin. Place an eighth of the banana slices in an even layer over butter and sugar. Cover banana with 4 pieces of bread; sprinkle each with 1/2 teaspoon sugar. Pour about half the cream mixture among ramekins to soak bread. Divide remaining banana slices among ramekins, sprinkle each with 1/2 teaspoon sugar, and top with remaining bread. Pour remaining cream mixture over. Press to soak bread. Place 1 piece of butter in each; sprinkle with remaining sugar.
Cover each ramekin loosely with foil and bake in hot-water bath for 30 minutes. Uncover; bake 30 minutes more. Let ramekins cool on a wire rack for about 30 minutes before serving.
Reviews (2)
Add Rating & Review 38 Ratings 5 star values: 11 4 star values: 8 3 star values: 8 2 star values: 7 1 star values: 4
Martha Stewart Member Rating: 5 stars 04/12/2013 I read the review below but decided to move forward with the 4 oz. ramekins and it all fit perfectly. I used 151 proof dark rum but used 1 Tbsp. So how much did I like it? I LOVED IT! It's 2:06 am and I am spooning into one of the most delicious bread puddings I have ever had in my life! I drizzled with a little caramel and sprinkled with confectioners sugar. Think it would be great with a drop of rum raisin ice cream. WOW. Martha Stewart Member Rating: Unrated 05/20/2010 I thought the proportions were off for this recipe. There's no way all the ingredients can fit in 4 ramekins. I baked mine in a 9" round pie pan. The rum was a bit strong after baking, so I'd cut it down to 1 tbs. next time, and use overly-ripe bananas since just ripe bananas don't get soft enough. Otherwise, the flavors were very good, and it was a good dessert.
Reviews (2)
Add Rating & Review 38 Ratings 5 star values: 11 4 star values: 8 3 star values: 8 2 star values: 7 1 star values: 4
Add Rating & Review
38 Ratings 5 star values: 11 4 star values: 8 3 star values: 8 2 star values: 7 1 star values: 4
38 Ratings 5 star values: 11 4 star values: 8 3 star values: 8 2 star values: 7 1 star values: 4
38 Ratings 5 star values: 11 4 star values: 8 3 star values: 8 2 star values: 7 1 star values: 4
5 star values: 11 4 star values: 8 3 star values: 8 2 star values: 7 1 star values: 4
Martha Stewart Member Rating: 5 stars 04/12/2013 I read the review below but decided to move forward with the 4 oz. ramekins and it all fit perfectly. I used 151 proof dark rum but used 1 Tbsp. So how much did I like it? I LOVED IT! It's 2:06 am and I am spooning into one of the most delicious bread puddings I have ever had in my life! I drizzled with a little caramel and sprinkled with confectioners sugar. Think it would be great with a drop of rum raisin ice cream. WOW. Martha Stewart Member Rating: Unrated 05/20/2010 I thought the proportions were off for this recipe. There's no way all the ingredients can fit in 4 ramekins. I baked mine in a 9" round pie pan. The rum was a bit strong after baking, so I'd cut it down to 1 tbs. next time, and use overly-ripe bananas since just ripe bananas don't get soft enough. Otherwise, the flavors were very good, and it was a good dessert.Martha Stewart Member
Rating: 5 stars 04/12/2013
I read the review below but decided to move forward with the 4 oz. ramekins and it all fit perfectly. I used 151 proof dark rum but used 1 Tbsp. So how much did I like it? I LOVED IT! It’s 2:06 am and I am spooning into one of the most delicious bread puddings I have ever had in my life! I drizzled with a little caramel and sprinkled with confectioners sugar. Think it would be great with a drop of rum raisin ice cream. WOW.
Rating: 5 stars
Rating: Unrated 05/20/2010
I thought the proportions were off for this recipe. There’s no way all the ingredients can fit in 4 ramekins. I baked mine in a 9" round pie pan. The rum was a bit strong after baking, so I’d cut it down to 1 tbs. next time, and use overly-ripe bananas since just ripe bananas don’t get soft enough. Otherwise, the flavors were very good, and it was a good dessert.
Rating: Unrated
All Reviews for Banana Bread Pudding
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Banana Bread Pudding
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
