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Banana Bread Pudding Topped with Madagascar Vanilla Bean Ice Cream

Banana Bread Pudding Topped with Madagascar Vanilla Bean Ice Cream

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Banana Bread Pudding
1 loaf day-old Italian, cut into 1/2 inch1 cm cubes about 4 1/2 cups500 g
2 cups470 ml half-and-half
1/4 cup44 g white chocolate, coarsely chopped
2 tablespoons2 tablespoons banana rum
1/4 cup50 g Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar
2 eggs
1/4 teaspoon1/4 teaspoon cinnamon
1 teaspoon1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
2 ripe bananas, small dice
2 tablespoons2 tablespoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar

Preheat oven to 350 degrees F180 degrees C. In a medium saucepan, whisk together half-and-half, chocolate, banana rum and Pure Vanilla Sugar. Cook mixture over medium-low heat until chocolate melts and sugar dissolves, about 5 minutes. Add bread cubes to saucepan and toss to coat; set aside until bread absorbs liquid. In medium bowl, whisk together eggs, cinnamon and Pure Vanilla Bean Paste. Transfer soaked bread cubes into bowl with egg mixture, add diced bananas, and stir to combine. Place mixture into a 2-quart baking dish coated with nonstick spray. Before baking, sprinkle top of pudding with Pure Vanilla Sugar. Bake for 40 minutes. Cool and serve with vanilla ice cream topped with warm caramel or chocolate sauce.

Serves 6-8

Madagascar Vanilla Bean Ice Cream
2 Nielsen-Massey Madagascar Bourbon Vanilla Beans (or Organic Madagascar Bourbon Vanilla Beans)
1 teaspoon1 teaspoon natural fruit pectin
1/4 cup50 g sugar
2 1/2 cups590 ml whole milk
3 tablespoons3 tablespoons milk powder (0% milk fat)
1/2 cup100 g sugar
1/4 cup60 ml honey
1 1/2 cups350 ml heavy whipping cream (35% fat)
2 egg yolks

Split the 2 vanilla beans in half and scrape the seeds from each half into a large saucepan. Add the beans. Combine the pectin and 1/4 cup50 g sugar in a bowl and mix to combine.

Add the milk and milk powder to the saucepan. Add 1/2 cup100 g sugar, the honey, cream and egg yolks. Add the pectin mixture. Cook over medium heat to a maximum of 185 degrees F85 degrees C, whisking constantly. Remove from the heat and cool in an ice bath until the mixture reaches 39 degrees F4 degrees C.

Chill, covered for 12 hours. Strain the mixture and pour into an ice cream freezer container. Freeze using manufacturer's directions. Makes 1 quart1 litre.

Ice cream recipe contributed by The French Pastry School at City Colleges of Chicago

Note: To experiment with a different flavor profile, try our Mexican, Tahitian or Gourmet Vanilla Beans. To replace the Madagascar Bourbon Vanilla Beans, simply use the same amount of the Mexican, Tahitian or Gourmet Vanilla Beans. You can also use Pure Vanilla Bean Paste in place of Madagascar Bourbon Pure Vanilla Bean Paste to achieve a different, but still delicious, flavor profile. Simply use the same amount of the Pure Vanilla Bean Paste.


Nutrition Facts

Serv Size 1 Bread Pudding with 1/2 Cup Ice Cream

Amount Per Serving
Calories 600 Calories fom Fat 278
% Daily Value*
Total Fat 32g 49 %
Saturated Fat 19g 94 %
Trans Fat 1g
Cholesterol 190mg 64 %
Sodium 255mg 11 %
Total Carbohydrate 71g 24 %
Dietary Fiber 2g 8 %
Sugars 51g
Protein 11g 22 %
Vitamin A 24% Vitamin C 7%
Calcium 26% Iron 7%

*Percent Daily Values are based on a 2,000
calorie diet.

This Recipe Uses:

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