Banana Bread Pudding
A rich bread pudding featuring buttery croissants, chopped walnuts, and spiced raisins set in banana-scented RC No Bake Custard and served with RC Strawberry Coulis.
Yield / Servings
3 Standard Loaf Pans
Category
Desserts / Puddings & Custards
Ingredients
9 Components
Raisins
¼ cup
Brown Sugar
1 Tbsp.
Cinnamon Stick
1 stick
Croissants Broken into pieces
12–18 each
Chopped Walnuts
1½ cups
RC No Bake Custard Mix
1 package
Whole Milk
2 qts.
RC Banana Extract
¾–1 tsp.
RC Strawberry Coulis
Prepared, for serving
To taste
Preparation Steps
1
Plump Raisins
Place ¼ cup raisins in a small saucepot and add enough water to cover. Add 1 Tbsp. brown sugar and 1 cinnamon stick, bring to a boil, then remove from heat. Allow to cool, then drain raisins and discard the cinnamon stick.
2
Assemble Bread Mixture
Break up the croissants into bite-sized pieces and toss with 1½ cups chopped walnuts and the plumped, drained raisins. Fill 3 standard loaf pans evenly with the croissant mixture.
3
Prepare Banana Custard
Prepare 1 package of RC No Bake Custard Mix with 2 qts. whole milk per package instructions. Once the mixture comes to a boil, remove from heat, add ¾–1 tsp. RC Banana Extract, and mix thoroughly.
4
Pour & Chill
Carefully pour the hot banana custard evenly over the croissant mixture in the loaf pans. Refrigerate for at least 3 hours or overnight until completely set.
5
Unmold & Serve
When thoroughly chilled, carefully unmold the bread pudding from the loaf pans and slice into individual portions. Serve drizzle-garnished with prepared RC Strawberry Coulis.
Value Added & Flavor Options
The following RC Extracts and Flavors have been tested in RC No Bake Custard Mix. Suggested usage levels are per 2 quarts of prepared custard:
- Banana: 4 tsp. (using RC Banana Extract for a deeper banana profile)
- Coconut: 2½ Tbsp. RC Coconut Flavor
- Coffee: 2 Tbsp. RC Coffee Flavor
- Key Lime: 2 tsp. RC Key Lime Extract
- Raspberry: 2 tsp. RC Raspberry Extract
- Rum: 4 Tbsp. RC Rum Flavor