Banana Bread Pudding Topped with Madagascar Vanilla Bean Ice Cream

Banana Bread Pudding Topped with Madagascar Vanilla Bean Ice Cream

Ingredients

Banana Bread Pudding

  • 1 loaf day-old Italian, cut into 1/2 inch cubes about 4 1/2 cups
  • 2 cups half-and-half
  • 1/4 cup white chocolate, coarsely chopped
  • 2 tablespoons banana rum
  • 1/4 cup Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar
  • 2 eggs
  • 1/4 teaspoon cinnamon
  • 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
  • 2 ripe bananas, small dice
  • 2 tablespoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar

Madagascar Vanilla Bean Ice Cream

  • 2 Nielsen-Massey Madagascar Bourbon Vanilla Beans (vanilla beans from other regions may also be used)
  • 1 teaspoon natural fruit pectin
  • 1/4 cup sugar
  • 2 1/2 cups whole milk
  • 3 tablespoons milk powder (0% milk fat)
  • 1/2 cup sugar
  • 1/4 cup honey
  • 1 1/2 cups heavy whipping cream (35% fat)
  • 2 egg yolks

Directions

Banana Bread Pudding

Preheat oven to 350 degrees F. 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.

Madagascar Vanilla Bean Ice Cream

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 cup sugar in a bowl and mix to combine.

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

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

Notes:

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.

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

Banana Bread Pudding

  • 1 loaf day-old Italian, cut into 1 cm cubes about 500 g
  • 470 ml half-and-half
  • 44 g white chocolate, coarsely chopped
  • 2 tablespoons banana rum
  • 50 g Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar
  • 2 eggs
  • 1/4 teaspoon cinnamon
  • 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
  • 2 ripe bananas, small dice
  • 2 tablespoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar

Madagascar Vanilla Bean Ice Cream

  • 2 Nielsen-Massey Madagascar Bourbon Vanilla Beans (vanilla beans from other regions may also be used)
  • 1 teaspoon natural fruit pectin
  • 50 g sugar
  • 590 ml whole milk
  • 3 tablespoons milk powder (0% milk fat)
  • 100 g sugar
  • 60 ml honey
  • 350 ml heavy whipping cream (35% fat)
  • 2 egg yolks

Directions

Banana Bread Pudding

Preheat oven to 180 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.

Madagascar Vanilla Bean Ice Cream

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 50 g sugar in a bowl and mix to combine.

Add the milk and milk powder to the saucepan. Add 100 g sugar, the honey, cream and egg yolks. Add the pectin mixture. Cook over medium heat to a maximum of 85 degrees C, whisking constantly. Remove from the heat and cool in an ice bath until the mixture reaches 4 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 litre.

Notes:

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.

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

  • 10 minprep

  • 50 mincook

  • 6-8servings

This Recipe Uses

Gourmet Vanilla Beans

Madagascar Bourbon Pure Vanilla Bean Paste

Madagascar Bourbon Pure Vanilla Sugar

Madagascar Bourbon Pure Vanilla Sugar

Madagascar Bourbon Vanilla Beans

Madagascar Bourbon Vanilla Beans

Mexican Vanilla Beans

Mexican Vanilla Beans

Organic Madagascar Bourbon Vanilla Beans

Organic Madagascar Bourbon Vanilla Beans

Tahitian Vanilla Bean

Tahitian Vanilla Beans

Pure Vanilla Bean Paste