No one enjoyed bread pudding more than our good friend and cookbook author JoAnna Lund, who created so many luscious recipes that are also low in fat, sugar, calories, and cholesterol. In fact, she remarked about this recipe: “I never saw a dessert disappear so fast as when I was testing this one!”
Can’t beat that kind of endorsement!
This is for those who are still in a holiday eggnog kind of mood.
BANANA EGGNOG BREAD PUDDING WITH RUM SAUCE
2 4-serving packages JELL-O sugar-free vanilla cook-and-serve pudding mix
4 cups skim milk
1/2 cup raisins
1-1/2 teaspoons rum extract
1/4 teaspoon ground nutmeg
12 slices reduced-calorie white bread, cubed
1 cup (1 medium) sliced banana
1 tablespoon Brown Sugar Twin
1 tablespoon reduced-calorie margarine
Preheat oven to 350 degrees F. spray 8x8-inch baking dish with butter-flavored cooking spray. In large saucepan sprayed with butter-flavored cooking spray, combine 1 package dry pudding mix and 2-1/2 cups skim milk. Add raisins. Mix well to combine. Cook over medium heat, stirring constantly, until mixture starts to boil. Remove saucepan from heat. Stir in 1/2 teaspoon rum extract and nutmeg. Add bread cubes and banana. Mix gently to combine. Spread bread mixture into prepared pan.
Bake 35-45 minutes or until knife inserted in center comes out clean. In medium saucepan, combine remaining package dry pudding mix, remaining 1-1/2 cups skim milk, and Brown Sugar Twin. Mix well to combine. Let set until 5 minutes before bread pudding has completely baked. Then, cook over medium heat, stirring constantly, until mixture thickens and starts to boil. Lower heat. Add margarine and remaining 1 teaspoon rum extract. Mix to combine. Continue cooking on low until bread pudding has completed baking, stirring occasionally. Remove baking dish from oven and cut warm bread pudding into 6 servings. For each serving, place piece of bread pudding on serving dish and spoon about 1/4 cup warm rum sauce over top. Serves 6.
Each serving equals: 233 Calories; 1 g Fat; 12 g Protein; 44 g Carbohydrate; 427 g Sodium; 1 g Fiber.
Diabetic exchanges: 1 Starch; 1 Fruit; 1 Skim Milk.
(Recipe from Cooking Healthy with a Man in Mind by JoAnna Lund, 1997)
Showing posts with label banana. Show all posts
Showing posts with label banana. Show all posts
Wednesday, January 7, 2009
Saturday, July 19, 2008
Big Island bread pudding is Hawaii Cook-Off winner
From a distant shore comes news of a bread pudding winning recipe. Several friends, including list mom, Sonia Martinez, from the Cooking with Aloha Internet group
Have shared a prize bread pudding recipe from the Taste of Puna Cook-Off in Keaau, Hawaii. This annual event draws a large crowd who wait anxiously to taste and enjoy the “provocative and creative dishes” from Puma.
Each year the proceeds from donations from the public tasting go to a charitable organization, which in this case was Best Friend Camp, a group that encourages building stronger families and encouraging positive parenting.
In the Best of Dessert Category event, the winner was the Big Island Bread Pudding with Coconut Honey Sauce by Michelle Grace. This delectable-sounding offering features tropical favorites such as bananas, pineapple, and macadamia nuts, with a sauce made with coconut milk and honey.
BIG ISLAND BREAD PUDDING WITH COCONUT HONEY SAUCE
(Dessert category winner by Michelle Grace in the Taste of Puna Cook-Off)
Bread pudding:
1 loaf cinnamon bread, cut into 1” cubes
1/2 cup Puna white sugar
1/2 cup Puna brown sugar
2 cups whole milk
2 cups half & half
1/2 cup butter
1/4 teaspoon salt
4 eggs
2 teaspoons vanilla
1/4 teaspoon almond extract
2 Keaau bananas, chopped
1 15-ounce can crushed pineapple, well drained
1 cup Puna Mac Nuts, toasted & chopped
Preheat oven to 350 degrees F. Grease 13x9” pan. In small bowl mix together bananas and pineapple until combined.
In medium saucepan combine white and brown sugars, milk, half & half, butter and salt. Heat over low heat until sugar and butter are melted, stirring constantly. Remove from heat.
In small bowl whisk together eggs, vanilla and almond extract. Slowly add to milk mixture, whisking constantly until combined. Set aside.
Spread half of bread cubes in pan and sprinkle with half of banana mixture. Repeat with remaining bread and banana. Slowly pour egg/milk mixture over bread and fruit until completely saturated. Sprinkle with macadamia nuts and bake for 55-60 minutes or until golden-brown, puffy, and there is no liquid visible when punctured.
Coconut Honey Sauce:
1 13.5-ounce can coconut milk
1/2 cup Keaau Bee Happy Christmas Berry Honey
1/2 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon salt
2 tablespoons water
4 teaspoons corn starch
2 tablespoons butter
1/16 teaspoon almond extract
1 teaspoon vanilla
In small bowl whisk together water and cornstarch until combined. Set aside.
In medium saucepan, bring coconut milk, honey, ginger, nutmeg and salt to a simmer over medium heat, whisking constantly to prevent burning. Whisking vigorously, add water/cornstarch mixture into coconut mixture and bring back to a simmer. Let bubble gently, whisking constantly to prevent lumps and burning, until thickened. Remove from heat and whisk in butter, almond and vanilla until smooth. Lavishly ladle over warm bread pudding and enjoy!!
Have shared a prize bread pudding recipe from the Taste of Puna Cook-Off in Keaau, Hawaii. This annual event draws a large crowd who wait anxiously to taste and enjoy the “provocative and creative dishes” from Puma.
Each year the proceeds from donations from the public tasting go to a charitable organization, which in this case was Best Friend Camp, a group that encourages building stronger families and encouraging positive parenting.
In the Best of Dessert Category event, the winner was the Big Island Bread Pudding with Coconut Honey Sauce by Michelle Grace. This delectable-sounding offering features tropical favorites such as bananas, pineapple, and macadamia nuts, with a sauce made with coconut milk and honey.
BIG ISLAND BREAD PUDDING WITH COCONUT HONEY SAUCE
(Dessert category winner by Michelle Grace in the Taste of Puna Cook-Off)
Bread pudding:
1 loaf cinnamon bread, cut into 1” cubes
1/2 cup Puna white sugar
1/2 cup Puna brown sugar
2 cups whole milk
2 cups half & half
1/2 cup butter
1/4 teaspoon salt
4 eggs
2 teaspoons vanilla
1/4 teaspoon almond extract
2 Keaau bananas, chopped
1 15-ounce can crushed pineapple, well drained
1 cup Puna Mac Nuts, toasted & chopped
Preheat oven to 350 degrees F. Grease 13x9” pan. In small bowl mix together bananas and pineapple until combined.
In medium saucepan combine white and brown sugars, milk, half & half, butter and salt. Heat over low heat until sugar and butter are melted, stirring constantly. Remove from heat.
In small bowl whisk together eggs, vanilla and almond extract. Slowly add to milk mixture, whisking constantly until combined. Set aside.
Spread half of bread cubes in pan and sprinkle with half of banana mixture. Repeat with remaining bread and banana. Slowly pour egg/milk mixture over bread and fruit until completely saturated. Sprinkle with macadamia nuts and bake for 55-60 minutes or until golden-brown, puffy, and there is no liquid visible when punctured.
Coconut Honey Sauce:
1 13.5-ounce can coconut milk
1/2 cup Keaau Bee Happy Christmas Berry Honey
1/2 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon salt
2 tablespoons water
4 teaspoons corn starch
2 tablespoons butter
1/16 teaspoon almond extract
1 teaspoon vanilla
In small bowl whisk together water and cornstarch until combined. Set aside.
In medium saucepan, bring coconut milk, honey, ginger, nutmeg and salt to a simmer over medium heat, whisking constantly to prevent burning. Whisking vigorously, add water/cornstarch mixture into coconut mixture and bring back to a simmer. Let bubble gently, whisking constantly to prevent lumps and burning, until thickened. Remove from heat and whisk in butter, almond and vanilla until smooth. Lavishly ladle over warm bread pudding and enjoy!!
Wednesday, June 11, 2008
Enjoy Pina Coladas in bread pudding form
It’s time to enjoy our favorite summer drinks. But why not try them out a new format?
Did we say ‘bread pudding’? You bet your dog days of summer we did! Today’s bread pudding is enhanced with the wonderful ingredients from that tropical beverage – pineapple, cream of coconut, and rum, and laced with a fragrant raisin-pineapple-lemon-peel mixture that’s absolutely divine.
And one of the best parts about this one is that you don’t have to heat up the house to make it. Put the ingredients in your slow cooker in the morning, then let ‘er go on LOW for several hours. Or on HIGH for a while, then down to LOW for the grand finale. As with all the slow cooker puddings, or in fact any slow cooker recipe, I always like to check from time to time to make sure it’s not clinging to the edges or getting too crusty.
I made some changes to this basic recipe when I put it together today. For one thing, I did not remove the crusts from the bread – like who, on a hot day or any day, is going to bother! And I for one do like some ‘crusty’ texture in my bread pudding. Also, I found that you really don’t have to puree all the liquid ingredients and bananas separately – just toss them all in the blender or food processer together and blend until they get to the puree stage. If your puree machine doesn’t hold all these ingredients in one batch, however, just do them in two separate blendings. The point I’m trying to make is that you don’t have to measure out exactly half the liquid each time.
We’ll have to be patient. We started this one around noon, so it won’t be ready until almost suppertime. Here’s to beating the heat and summer bread puddings!
PINA COLADA BREAD PUDDING
1 10-ounce can frozen pina colada drink mix
1 6-ounce can pineapple juice
1 12-ounce can evaporated milk
1/2 cup cream of coconut
2 bananas, sliced
3 eggs
1/4 cup light rum OR 1/3 cup Irish cream
1 cup golden raisins
1 8-oounce can crushed pineapple, undrained
1 teaspoon grated lemon peel
1 loaf French bread, crusts removed, cubed (about 6 cups)
In blender or food processor, puree half of following: drink mix, pineapple juice, evaporated milk, cream of coconut, and bananas; pour into large bowl. Puree remaining half of liquid ingredients with eggs and liqueur. Combine purees.
In bowl, combine raisins, pineapple with juice, and lemon peel; set aside. Place about two thirds of bread cubes in slow cooker that has been buttered or sprayed with cooking spray. Top with 1 cup raisin-pineapple-lemon peel mixture. Top with remaining bread, then remaining raisin mixture. Pour pureed ingredients over all. Poke in several places with knife to release air bubbles and make sure liquid and bread are combined. Cook on LOW about 6 hours. OR, cook on HIGH for 2 hours, then LOW for 2 to 3 more hours, or until pudding is puffy and slightly browned on top, and set. Serves 8-10.
Did we say ‘bread pudding’? You bet your dog days of summer we did! Today’s bread pudding is enhanced with the wonderful ingredients from that tropical beverage – pineapple, cream of coconut, and rum, and laced with a fragrant raisin-pineapple-lemon-peel mixture that’s absolutely divine.
And one of the best parts about this one is that you don’t have to heat up the house to make it. Put the ingredients in your slow cooker in the morning, then let ‘er go on LOW for several hours. Or on HIGH for a while, then down to LOW for the grand finale. As with all the slow cooker puddings, or in fact any slow cooker recipe, I always like to check from time to time to make sure it’s not clinging to the edges or getting too crusty.
I made some changes to this basic recipe when I put it together today. For one thing, I did not remove the crusts from the bread – like who, on a hot day or any day, is going to bother! And I for one do like some ‘crusty’ texture in my bread pudding. Also, I found that you really don’t have to puree all the liquid ingredients and bananas separately – just toss them all in the blender or food processer together and blend until they get to the puree stage. If your puree machine doesn’t hold all these ingredients in one batch, however, just do them in two separate blendings. The point I’m trying to make is that you don’t have to measure out exactly half the liquid each time.
We’ll have to be patient. We started this one around noon, so it won’t be ready until almost suppertime. Here’s to beating the heat and summer bread puddings!
PINA COLADA BREAD PUDDING
1 10-ounce can frozen pina colada drink mix
1 6-ounce can pineapple juice
1 12-ounce can evaporated milk
1/2 cup cream of coconut
2 bananas, sliced
3 eggs
1/4 cup light rum OR 1/3 cup Irish cream
1 cup golden raisins
1 8-oounce can crushed pineapple, undrained
1 teaspoon grated lemon peel
1 loaf French bread, crusts removed, cubed (about 6 cups)
In blender or food processor, puree half of following: drink mix, pineapple juice, evaporated milk, cream of coconut, and bananas; pour into large bowl. Puree remaining half of liquid ingredients with eggs and liqueur. Combine purees.
In bowl, combine raisins, pineapple with juice, and lemon peel; set aside. Place about two thirds of bread cubes in slow cooker that has been buttered or sprayed with cooking spray. Top with 1 cup raisin-pineapple-lemon peel mixture. Top with remaining bread, then remaining raisin mixture. Pour pureed ingredients over all. Poke in several places with knife to release air bubbles and make sure liquid and bread are combined. Cook on LOW about 6 hours. OR, cook on HIGH for 2 hours, then LOW for 2 to 3 more hours, or until pudding is puffy and slightly browned on top, and set. Serves 8-10.
Sunday, June 1, 2008
Banana bread pudding has tropical flavor
As I skated in a nearby park today, I wondered what it would be like to live in a tropical Paradise such as Hawaii where the weather was warm and balmy every day.
Here in New England, after a cool spring, we’re just starting to enjoy outside activities without wearing a coat. So on this fair, sunny afternoon I dreamed about distant lands and also the fresh produce that’s available to enjoy in spectacular cuisine.
Our good friend, Hawaii food columnist, and cookbook author Sonia Martinez has compiled her food articles and recipes, which were originally published in The Hamakua Times, into a cookbook, Tropical Taste. After growing up in Cuba, Sonia found, on moving to Hawaii, many of the same varieties of exotic fruits and vegetables she was familiar with.
In an article titled “Going Bananas,” she discusses the two major groups of dessert bananas in Hawaii, the Cavendish and the Brazilian. She also includes a wonderful recipe for banana bread pudding and a banana sauce to top it off. Mahalo Sonia!!
BANANA BREAD PUDDING
(from Tropical Taste cookbook by Sonia Martinez)
1/4 cup firmly packed brown sugar
Vegetable pan spray
2 slices day-old whole wheat or raisin bread
1 small banana, cut into 1/4-inch slices
4 eggs
1 cup skim or low-fat milk
1 teaspoon vanilla or rum extract
Ground cinnamon, optional
(Banana Sauce below)
Lightly coat 4 (6-ounce) custard cups with cooking spray. Into each cup, tear 1/2 slice of bread into cubes. Add 4 to 5 banana slices in each cup. Place cups in large baking pan, filled with about one inch hot water.
In covered blender container or medium bowl, blend or beat together well eggs, sugar, milk, and flavoring until well blended. Pour over bread and bananas. With back of spoon, press bread and bananas below custard. Sprinkle with cinnamon. Refrigerate several hours or overnight OR bake immediately in 350-degree F. oven until knife inserted near center comes out clean, 20 to 25 minutes. Remove; cool on wire rack 5-10 minutes. Serve warm or chilled.
BANANA SAUCE
1/2 cup sugar
1 cup water
3 bananas, sliced
2 eggs, well beaten
2 tablespoons lemon juice
Pinch salt
Boil 1/2 cup sugar and 1 cup water to make syrup, until it threads. Remove from heat. Add banana slices. Add lemon juice and well-beaten eggs. Add pinch salt and mash and beat it all together until smooth. (You can use a blender.) This sauce is wonderful over the banana bread pudding.
Here in New England, after a cool spring, we’re just starting to enjoy outside activities without wearing a coat. So on this fair, sunny afternoon I dreamed about distant lands and also the fresh produce that’s available to enjoy in spectacular cuisine.
Our good friend, Hawaii food columnist, and cookbook author Sonia Martinez has compiled her food articles and recipes, which were originally published in The Hamakua Times, into a cookbook, Tropical Taste. After growing up in Cuba, Sonia found, on moving to Hawaii, many of the same varieties of exotic fruits and vegetables she was familiar with.
In an article titled “Going Bananas,” she discusses the two major groups of dessert bananas in Hawaii, the Cavendish and the Brazilian. She also includes a wonderful recipe for banana bread pudding and a banana sauce to top it off. Mahalo Sonia!!
BANANA BREAD PUDDING
(from Tropical Taste cookbook by Sonia Martinez)
1/4 cup firmly packed brown sugar
Vegetable pan spray
2 slices day-old whole wheat or raisin bread
1 small banana, cut into 1/4-inch slices
4 eggs
1 cup skim or low-fat milk
1 teaspoon vanilla or rum extract
Ground cinnamon, optional
(Banana Sauce below)
Lightly coat 4 (6-ounce) custard cups with cooking spray. Into each cup, tear 1/2 slice of bread into cubes. Add 4 to 5 banana slices in each cup. Place cups in large baking pan, filled with about one inch hot water.
In covered blender container or medium bowl, blend or beat together well eggs, sugar, milk, and flavoring until well blended. Pour over bread and bananas. With back of spoon, press bread and bananas below custard. Sprinkle with cinnamon. Refrigerate several hours or overnight OR bake immediately in 350-degree F. oven until knife inserted near center comes out clean, 20 to 25 minutes. Remove; cool on wire rack 5-10 minutes. Serve warm or chilled.
BANANA SAUCE
1/2 cup sugar
1 cup water
3 bananas, sliced
2 eggs, well beaten
2 tablespoons lemon juice
Pinch salt
Boil 1/2 cup sugar and 1 cup water to make syrup, until it threads. Remove from heat. Add banana slices. Add lemon juice and well-beaten eggs. Add pinch salt and mash and beat it all together until smooth. (You can use a blender.) This sauce is wonderful over the banana bread pudding.
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