Pound Cake Banana Pudding |
|
 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 10 |
|
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! Ingredients:
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.
|
|