Banana Caramel Bread Pudding is on the menu in Chef Anna Olson’s amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Prep Time: 40 minutes
Cook Time: 60 minutes
3 Tbsp (45 mL) water
1 cup (200 g) granulated sugar (caster sugar)
1 Tbsp (15 mL) white corn syrup or lemon juice
2/3 cup (160 mL) whipping (35%)cream
2 Tbsp (30 g) unsalted butter
1 tsp (5 mL) vanilla extract
5 cups (1.25 L) egg bread cubes
1 cup (250 mL) pureed (not mashed) ripe bananas, about 3 medium
4 large eggs
2 large egg yolks
¼ cup (50 g) granulated sugar (caster sugar)
1 ½ cups (375 mL) milk
1 cup (250 mL) fresh raspberries
½ cup (125 mL) chocolate chips
2 Tbsp (30 mL) water
½ cup (100 g) granulated sugar (caster sugar)
½ Tbsp (8 mL) corn syrup or lemon juice
1 cup (250 mL) roasted, salted peanuts
1. Preheat the oven to 350 F (180 C). Grease six 6-ounce (180 mL) ramekins and place then in a roasting pan that can be filled with water.
2. To make the caramel, place the water, sugar and corn syrup (or lemon juice) in a medium saucepot and have the cream and butter measured and on hand. Bring the sugar up to a full boil on high heat without stirring and continue to boil, occasionally brushing down the sides of the pot with water, until the sugar turns a light amber colour, about 5 minutes. Remove the pot from the heat and whisk in the cream and butter, watching out for the steam and bubbling. Once the bubbling subsides, add the vanilla and salt. Set aside to cool while preparing the other components (but the caramel can still be warm when using).
2. Spread the egg bread cubes on a baking tray and toast for about 10 minutes to dry them out. Place them into a large bowl.
3. Whisk the pureed banana with ½ cup (125 mL) of the caramel sauce (reserving the remaining ¾ cup/175 mL for plating the desserts). In a larger bowl, whisk the eggs and egg yolks with the granulated sugar and whisk in the banana caramel and milk. Pour this over the egg cubes, add the raspberries and chocolate chips and toss well to coat. The custard will absorb into the bread quickly so just stir it once or twice to ensure all the bread has softened, and then ladle this into the prepared ramekins. Pour boiling water around the ramekins and bake the bread puddings for about 50 minutes, until a tester inserted into the centre of one comes out clean. Remove the ramekins from the water bath onto a cooling rack, and let them cool for at least 30 minutes before serving. Alternatively, they can be prepared in advance, chilled and then re-warmed.
4. For the peanut praline, line a baking tray with parchment paper. Bring the water, sugar and corn syrup up to a boil in a medium-sized pot. Continue boiling, without stirring but occasionally brushing the sides of the pot with cool water to prevent crystalizing, until the caramel is a light amber colour. Remove from the heat and immediately add the peanuts to the caramelized sugar and stir to coat. If you find that the caramel crystalizes on the peanuts just warm on low heat to melt the sugar again. Spread this onto the prepared baking tray and set aside to cool. Once cooled, roughly chop the praline for sprinkling.
5. To serve, run a palette knife around the inside edge of a ramekin and turn the bread pudding out (flip it so the crunchy top is upright) and place on a plate. Drizzle with warm caramel sauce and top with chopped praline peanuts.
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Original of the video here
now it’s time for the ultimate breadpudding my banana caramel bread puddingand I topped mine with caramel andpraline peanuts so I’m starting off bygetting my bread ready five cups of eggbread like my basic bread pudding theegg bread is a day old and I’ll spreadthis on my baking tray and I give thisabout 10 minutes at 350 just to crisp upessentially making egg bread croutonsand while my egg bread cubes aretoasting I can make the caramel sauce Istart with about three tablespoons ofwater in the bottom of the pot and I’lladd a cup of sugar and just about atablespoon of either white corn syrup ora lemon juice as the caramel starts tocook want to brush down the sides ofyour pot with water this keeps the potclear of any sugar crystals that couldend up crystallizing the whole batchnow before I started I measured my finalingredients to add 2/3 of a cup ofwhipping cream and 2 tablespoons ofbutter so get that crackling hiss thatwater is evaporating the amber color hasstarted so I’ll take this off the heatgrab my whisk and do be careful when youadd the cream to take care for the steamthat produces a long-handled whisk is agood idea add my butter toonce you’ve whisked in your cream inyour butter then you can add yourvanilla and just a pinch of salt ateaspoon of vanilla will do the trickmy custard base is a combination ofbanana and caramel as a flavor base butinstead of mashing up a banana likebanana breadI want to puree it until it’s smooth Ineed a cup of pureed banana in total sodepending on the size could be 2 couldbe 3 bananasI’ll measure out a cup of the pureedbanana and then I’ll top this off withhalf a cup of the caramel so that’sgoing to lend a lot of the sweetness tothis custard and of course that greatflavor go now I’ll pull my bread cubesout of the ovenI’ll let the toasted bread cool for acouple minutes while I prepare thecustard for this recipe making sixindividual desserts I use four wholeeggs and two yolks allowed to this 1/4cup of sugar[Music]I’ll whisk this up and I’ll add mycaramel with the banana puree so all Ineed to add now is just straight milk acup and a half that beautiful caramelcolored custard base for this recipe Iwork with the bread cubes while they’restill warm and they soak up the custardso quickly you don’t have to let thecustard sit at all give this a nicelittle toss and I’ll add a combinationof some fresh fruita cup of fresh raspberries or just thinkof those juicy raspberries that’ll justpop when you take a bite of the warmbread pudding and Wow why not a bit ofchocolate goes perfectly with the bananahalf a cup of chocolate chips stir tocoat everything now I have a roastingpan and with in it six individualramekins I’ve lightly greased theramekins and just like that pumpkingingerbread pudding you need to bakethese in a water bath so if you want aspoon or ladle the bread pudding intoeach of the ramekins make sure you getlots of custard in each of thembeautiful I’ve got my boiling hot waterthen I’m gonna pour around just halfwayup the ramekins and I’ll take this tothe oven I’ve preheated it to 350 andthese take about 50 minutes untilthey’re nice and rich and golden brownon top[Music]these bread puddings smell amazing offthe combination of the banana and thecaramel and the raspberry and thechocolate but I need to take them to thenext level with a restaurant styleplating including a garnish and a saucebut before I get to that I want to takethe bread puddings out of the water bathso I just use a jar lifter the kind ifyou do preserving and you do want tocool the bread puddings just a littlebit before you serve you can make themahead and reheat them if you want nowfor that finishing touch that bit ofcrunch that belongs on a plated dessertI’m making praline peanuts Ohcaramelized sugar and peanuts togetherhello so you’re comfortable makingcaramel because we made the caramelsauce a little bit of water in thebottom of the pot this time just 1/2 acup of sugar half a tablespoon of cornsyrup I’ll get my pot on high heat andbrush down the sides of your pot withwater I have my 1 cup of peanuts readyto stir into the caramel now that it’samber add the nuts immediately stir themin you may find as you’re stirring themto coat them completely that your sugarmight crystallize if you do find thisall you have to do is reheat it on lowheat that caramel will re melt now thisdoes take about an hour to cool becausethat was just boiling hot sugar this iswhat it looks like once it’s cooled andyou can if you want pulse the peanuts ina food processor to chop them or simplychop them by hand but you want to breakup the caramel and the peanuts intobite-sized pieces to sprinkle on topso it still is hot I’m gonna use a toweland then I run a palette knife aroundthe inside to loosen it and what I liketo do is tip it out first that way Iserve it up right like so then thecaramel goes right on top[Music]nice little sprinkle of the peanuts andthere is a beautiful plate from thecrunchy peanuts yielding to that softwarm bread pudding and of course theextra caramel what a spectacular dessertand starting with such humble beginningsbread day-old on top of that