12 June 2012

Easy Dessert: Banana Nut Pound Cake Pudding


Photo provided by Family Features  Premade pound cake makes this pudding a cinch.
Photo by Family Features




From Denny:  Yet another tasty version of a bread pudding, only this time a prepared and toasted pound cake is used in place of the bread.

This recipe uses candied pecans.  If you can't find them, try roasting your raw pecans in a baking dish at 350 degrees for about 10 minutes - with a little butter like a tablespoon for one-half cup of pecans -  until lightly browned.

After roasting, lightly salt the pecans and add a tablespoon of brown sugar while still hot.  It will melt into the pecans so toss well to coat.  That will get the toasted and sweet taste of commercially prepared candied pecans.  You can make your own roasted candied pecans which are far fresher - and minus all those additive ingredients that seem to alter the full flavor of the nuts.

The beauty of the heavenly mixture of cream and eggs creating a custard for anything immersed in it is a winning combination since baking began.  It's the foundation of many good breakfast casseroles or sweet pudding desserts.

You only require two bananas for this recipe so it is a good choice for what to do with those last remaining bananas sitting on your kitchen counter.  And those broken eggs sitting in the fridge?  This is another way to dispose of those cracked eggs safely - in a baked dish.  I never use cracked eggs for fried or scrambled eggs as those versions of eggs are usually not thoroughly cooked.  Place them in a baked dish like this one and enjoy!






Photo provided by Family Features  Premade pound cake makes this pudding a cinch.


Banana Nut Pound Cake Pudding


From:  Sara Lee

Serves:  4

Ingredients:

4 1/2-inch slices pound cake

2 eggs

1 cup half-and-half

1/2 cup packed brown sugar

2 small ripe bananas, thinly sliced

1/2 cup candied pecans, optional

Whipped topping, optional

Directions:

1. Preheat oven to 325 degrees.

2. Cut pound cake slices into 1/2-inch cubes and place on a baking sheet. Bake 10 to 12 minutes or until lightly toasted.

3. Whisk eggs, half-and-half, vanilla and brown sugar until well blended. Set aside.

4. Spray a 1-quart baking dish with cooking spray. Sprinkle 1/4 cup pecans, if using, onto prepared baking dish. Top with toasted pound cake and banana slices. Pour egg mixture over the top. Press down pound cake pieces with back of a spoon to submerge completely and let stand 10 minutes.

5. Sprinkle with remaining pecans, if using, and cover the baking dish with foil. Bake 20 minutes. Remove cover and bake 15 minutes or until eggs are set. Let cool 10 minutes before serving. Garnish with whipped topping.


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