Back In Business Banana Bread Pudding

Serves: 3

Branson Greenfelder

1 January 1970

Based on User reviews:

45

Spice

48

Sweetness

52

Sourness

35

mins

Prep time (avg)

5.2

Difficulty

Ingredients:

1 tbsp

Butter

1 cup

Dried Apricot (chopped)

1 cup

Raisin (chopped white)

1 cup

Sugar

1 tsp

Salt

1 tsp

Ground Cinnamon

1 tsp

Ground Nutmeg

2

Bananas

3

Eggs

3 cups

Milk

1 tsp

Vanilla Extract

1 cup

Water

1 tbsp

Cornstarch

4

Egg Whites (at room temperature)

1 tsp

Cream Of Tartar (make sure it is a fresh container, i.e. not stale)

Directions:

1

Grease a 2-quart baking dish with butter

2

In a large bowl, mix the vanilla wafers, apricots, raisins, sugar, salt, cinnamon, and nutmeg

3

Slice the bananas and fold into the dry ingredients

4

Transfer to the baking dish, distributing evenly

5

In another bowl, mix eggs, milk, vanilla and amaretto, whiskey or warm water

6

Preheat oven to 350 degrees F

7

Pour the milk and egg mixture over the dry ingredients

8

Let the baking dish stand for about 20 minutes to allow the liquid to absorb

9

Prepare a bain marie by placing the baking dish into a larger pan or dish, placing the arrangement into the preheated oven, and then pouring hot water into the outer dish (without splashing any into the custard dish)

10

Bake until the pudding firms and puffs up and a toothpick inserted in the center comes out clean, about 1 hour

11

Remove from oven and from water bath

12

Spread apricot jelly over the top of pudding and let rest

13

Increase oven heat to 425 degrees F

14

To make the meringue topping, make a slurry with 1/3 cup water gradually whisked into a small saucepan to which you have added cornstarch and sugar

15

Bring to a boil over medium heat, whisking constantly

16

As it thickens and becomes translucent, cover and remove it from the heat

17

In a scrupulously clean large metal or glass bowl, with scrupulously clean beaters, beat the egg whites (they must be at room temperature) until foamy

18

Add vanilla and cream of tartar and beat until soft peaks form

19

Very gradually beat in sugar on high until glossy and stiff peaks form, but do not allow it to get dry

20

Reduce the speed of the beater to low and gradually add the cornstarch slurry

21

When it has all been added increase speed to medium for about 10 seconds

22

Spread the meringue over the bread pudding, swirling it decoratively with the back of a spoon, and being sure to anchor the meringue to the sides of the baking dish

23

Bake until the meringue browns, 5 or 10 minutes