Pound Cake Banana Pudding

Submitted by breezermom

"You can use homemade pound cake for this recipe, but I have listed store bought for ease of preparation. This recipe comes from Mrs. Wilkes' Dining Room in Savannah, Georgia. Prep and Cook time does not include the 6 hours of chilling time!"

 

• Ready In: 1hr
• Ingredients: 13
• Serves: 10

ingredients

• FOR THE PUDDING

• 4 cups half-and-half
• 4 egg yolks (save the whites for later use in the meringue)
• 1 1⁄2 cups sugar
• 1⁄4 cup cornstarch
• 1⁄4 teaspoon salt
• 3 tablespoons butter
• 2 teaspoons vanilla extract
• 1 (1 lb) butter pound cake, cubed (I use Sara Lee frozen All Butter Pound Cake)
• 4 large ripe bananas, sliced
• 1⁄4 cup sugar
• 1⁄8 teaspoon salt
• 4 egg whites
• 1⁄4 teaspoon vanilla extract

directions

1. Whisk together 4 cups half-and-half, 4 egg yolks, 1 1/2 cup sugar, 1/4 cup cornstarch, and 1/4 tsp salt in a saucepan over medium-low heat; cook, whisking constantly, 13 to 15 minutes or until thickened. Remove from heat; stir in 3 tbsp butter and 2 tsp vanilla until butter melts.
2. Layer half of pound cake cubes, half of bananas, and half of pudding mixture in 1 3-qt round baking dish. Repeat layers. Cover pudding, and chill for 6 hours.
3. Remove pudding mixture from the refrigerator. Preheat oven to 375 degrees.
4. Combine 1/4 cup sugar and 1/8 tsp salt.
5. Beat 4 egg whites and 1/4 tsp vanilla at high speed with an electric mixer until foamy. Add sugar mixture, 1 tbsp at a time, and beat 2 to 3 minutes or until stiff peaks form and sugar dissolves.
6. Spread meringue over pudding.
7. Bake at 375 degrees for 15 minutes or until golden brown.

Reviews

[Sydney Mike]

Absolutely decadent, for sure, but oh so great tasting & satisfying, too! I did use the store-bought pound cake this time around, but another time when I make it, I won't be is such a hurry & will take the time to do the cake up homemade! This is certainly a keeper of a recipe! Thanks for sharing it! [Made & reviewed in Newest Zaar recipe tag]