Banana Crumb Pudding
TOTAL TIME: Prep: 15 min + chilling Cook: 20 min. + cooling
YIELD: 15 servings.
Friends and family ask me to make my banana pudding for all occasions. —Yvonnia Butner, Pinnacle, North Carolina
Ingredients
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1 cup sugar
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1/2 cup cornstarch
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6 cups 2% milk
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5 large egg yolks
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1/4 cup butter, cubed
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2 teaspoons vanilla extract
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1 teaspoon kosher salt
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2 packages (11 ounces each) vanilla wafers
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7 medium bananas, sliced
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TOPPING:
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2 cups heavy whipping cream
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6 tablespoons sugar
Directions
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1.
In a large heavy saucepan, mix sugar and cornstarch. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
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2.
In a bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter, vanilla and salt. Cool 15 minutes, stirring occasionally.
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3.
Reserve 1 cup whole wafers and 1 banana for topping. Crush 2 cups wafers and set aside. In a 13x9-in. baking dish, place a single layer of whole wafers, filling gaps with crushed wafers. Layer with a third of the bananas and pudding. Repeat layers twice. Press plastic wrap onto surface of pudding. Refrigerate, covered, overnight.
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4.
In a bowl, beat heavy cream until it begins to thicken. Add sugar; beat until soft peaks form (do not overmix). Just before serving, remove plastic wrap and spread whipped cream over pudding; top with reserved banana slices and whole wafers.
Nutrition Facts
3/4 cup: 535 calories, 27g fat (13g saturated fat), 121mg cholesterol, 370mg sodium, 70g carbohydrate (46g sugars, 1g fiber), 7g protein.
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