Banana Bread Pudding Topped with Vanilla Bean Ice Cream
Banana Bread Pudding
1 loaf day old Italian bread, cut into 1/2–inch cubes (about 4 1/2 cups)
2 cups half-and-half
1/4 cup white chocolate, coarsely chopped
2 tablespoons banana rum
1/4 cup Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar
1/4 teaspoon cinnamon
1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
2 ripe bananas, small dice
2 tablespoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar
Preheat oven to 350°F. In a medium saucepan, whisk together half-and-half, chocolate, banana rum and Pure Vanilla Sugar. Cook mixture over medium-low heat until chocolate melts and sugar dissolves, about 5 minutes. Add bread cubes to saucepan and toss to coat; set aside until bread absorbs liquid. In medium bowl, whisk together eggs, cinnamon and Pure Vanilla Bean Paste. Transfer soaked bread cubes into bowl with egg mixture, add diced bananas, and stir to combine. Place mixture into a 2-quart baking dish coated with nonstick spray. Before baking, sprinkle top of pudding with Pure Vanilla Sugar. Bake for
40 minutes. Cool and serve with vanilla ice cream topped with warm caramel or chocolate sauce.
Madagascar Vanilla Bean Ice Cream
2 Nielsen-Massey Madagascar Bourbon Whole Vanilla Beans
1 teaspoon natural fruit pectin
1/4 cup sugar
2 1/2 cups whole milk
3 tablespoons milk powder (0% milk fat)
1/2 cup sugar
1/4 cup honey
1 1/2 cups heavy whipping cream (35% fat)
2 egg yolks
Split the 2 vanilla beans in half and scrape the seeds from each half into a large saucepan. Add the beans. Combine the pectin and 1/4 cup sugar in a bowl and mix to combine.
Add the milk and milk powder to the saucepan. Add 1/2 cup sugar, the honey, cream and egg yolks. Add the pectin mixture. Cook over medium heat to a maximum of 185 degrees, whisking constantly. Remove from the heat and cool in an ice bath until the mixture reaches 39 degrees.
Chill, covered for 12 hours. Strain the mixture and pour into an ice cream freezer container. Freeze using manufacturer's directions.
Makes 1 quart
Ice cream recipe contributed by The French Pastry School at City Colleges of Chicago
This Recipe Uses: