← Back to Search Results
baking American, Southern
Banana Bourbon Pudding

Photo by: Tom Eckerle
Comments: 0
 

Recipe

Yield: Serves 8 to 10

Ingredients

  • 1 cup plus 6 tablespoons sugar
  • 6 cups milk
  • 1/3 cup arrowroot
  • ¼ cup bourbon
  • 8 egg yolks
  • 6 ripe bananas, peeled and sliced ¼ inch thick
  • 3 dozen vanilla wafers
  • 3 egg whites

Equipment:

  • 2½-quart ovenproof bowl
  • Electric mixer

Directions

In a large heavy saucepan, combine 1 cup of sugar and all of the milk and bring to a simmer over moderate heat.

In a small mixing bowl, dissolve the arrowroot in the bourbon.  Whisk the yolks together and add them to the bourbon mixture.  Measure out ½ cup of the simmering milk and whisk it into the bourbon mixture.  Whisk the bourbon mixture into the saucepan of simmering milk. Stir constantly until the pudding bubbles and thickens enough to coat the back of the spoon.  Remove from the heat, place a sheet of plastic wrap directly on top of the surface, and reserve.

To assemble:  In a large ovenproof bowl, alternate layers of bananas and pudding, lining the sides of the bowl with the vanilla wafers as you fill the bowl.  Cover the pudding with plastic wrap and refrigerate.  Preheat the oven to 400°.  With an electric mixer, beat the 3 egg whites until frothy.  Gradually add the remaining 6 tablespoons sugar and beat until stiff and glossy.  Spread the meringue over the pudding and bake for 10 minutes, or until the meringue is golden brown.


© Christopher Idone
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 10 servings.

438kcal (22%)
195mg (19%)
6mg (10%)
121mcg RAE (4%)
502mg
38mg
10g
44g
2g
70g
182mg (61%)
153mg (6%)
5g (26%)
13g (20%)
1mg (6%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
amor-y-tacos Amor Y Tacos
by Deborah Schneider
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
nigella-express Nigella Express
by Nigella Lawson
lucid-food Lucid Food
by Louisa Shafia
cooking-for-friends Cooking for Friends
by Gordon Ramsay
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
american-masala American Masala
by Suvir Saran
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?