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    You are in: Home / Recipes / Banana Macadamia Nut Bread Pudding W/ White Chocolate Sauce Recipe
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    Banana Macadamia Nut Bread Pudding W/ White Chocolate Sauce

    Total Time:

    Prep Time:

    Cook Time:

    9 hrs 30 mins

    8 hrs 30 mins

    1 hr

    the mix'n vix'n's Note:

    Great for holidays or brunch...the sauce is also good over banana coconut pancakes :))

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    Units: US | Metric

    Banana Filling

    White Chocolate Sauce


    1. 1
      Butter a 10 x 14-inch baking dish with 1 tablespoon of the butter and set aside.
    2. 2
      Melt the remaining 8 tablespoons butter in a large skillet over medium heat. Add 1 cup of the brown sugar and the cinnamon and cook, stirring, until the sugar dissolves, about 2 minutes. Add the bananas and cook on both sides, turning, until the bananas start to soften and brown, about 3 minutes. Remove from the heat and let cool.
    3. 3
      Whisk together the eggs, remaining 1/2 cup brown sugar, cinnamon, vanilla, salt, milk, and cream in a large bowl. Add the cooled banana mixture, nuts, and bread and fold to blend thoroughly. Pour into the prepared baking dish.
    4. 4
      Cover with foil and set aside in refrigerate over night.
    5. 5
      Preheat the oven to 325°F Bake for 45 min to 1 hour until firm, remove cover and bake for additional 10 min until top is brown.
    6. 6
      Cool on a wire rack for 20 minutes.
    7. 7
      For the white chocolate sauce: bring the 1/4 cup sugar, milk, cream, vanilla seeds and empty bean pod almost to a boil in a med sauce pan then remove the bean pod.
    8. 8
      In a separate mixing bowl, whisk together the 2 tablespoons sugar, cornstarch and egg yolks in a mixing bowl. Stir until smooth. Gradually add the 3 tablespoons of heavy cream. Add one fourth of the hot milk mixture to the egg yolk mixture. Pour this back into the cream mixture in saucepan.
    9. 9
      Cook over a gentle heat, whisking continuously to avoid scorching. Cook until the sauce begins to thicken. Remove from heat and pour the sauce back into the mixing bowl through a fine mesh strainer over white chocolate. Mix until chocolate is melted and sauce is smooth. Cool over an ice bath, stirring occasionally (makes 5 cups).
    10. 10
      To serve, scoop the pudding onto dessert plates. Top each serving with a small scoop of ice cream, drizzle with sauce, and serve immediately.

    Ratings & Reviews:


    Nutritional Facts for Banana Macadamia Nut Bread Pudding W/ White Chocolate Sauce

    Serving Size: 1 (385 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 1220.3
    Calories from Fat 685
    Total Fat 76.1 g
    Saturated Fat 38.8 g
    Cholesterol 437.7 mg
    Sodium 546.4 mg
    Total Carbohydrate 116.7 g
    Dietary Fiber 5.6 g
    Sugars 61.0 g
    Protein 22.4 g

    The following items or measurements are not included:

    vanilla beans

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