| Level: | Easy |
| Total: | 1 hr 50 min |
| Prep: | 20 min |
| Inactive: | 20 min |
| Cook: | 1 hr 10 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 tablespoon butter
- 4 cups vanilla wafer cookies
- 1/2 cup chopped dried apricots
- 1/2 cup chopped white raisins
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 bananas
- 3 eggs
- 3 cups milk
- 1 teaspoon vanilla extract
- 1/4 cup amaretto, whiskey, or warm water
- 1/2 cup apricot jelly
- 1/3 cup water
- 1 tablespoon cornstarch
- 1 tablespoon sugar
- 4 egg whites, at room temperature
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar (make sure it is a fresh container, i.e. not stale)
- 1/2 cup sugar
Instructions
- Grease a 2-quart baking dish with butter. In a large bowl, mix the vanilla wafers, apricots, raisins, sugar, salt, cinnamon, and nutmeg. Slice the bananas and fold into the dry ingredients. Transfer to the baking dish, distributing evenly. In another bowl, mix eggs, milk, vanilla and amaretto, whiskey or warm water.
- Preheat oven to 350 degrees F. Pour the milk and egg mixture over the dry ingredients. Let the baking dish stand for about 20 minutes to allow the liquid to absorb.
- Prepare a bain marie by placing the baking dish into a larger pan or dish, placing the arrangement into the preheated oven, and then pouring hot water into the outer dish (without splashing any into the custard dish). Bake until the pudding firms and puffs up and a toothpick inserted in the center comes out clean, about 1 hour. Remove from oven and from water bath. Spread apricot jelly over the top of pudding and let rest.
- Increase oven heat to 425 degrees F.
- To make the meringue topping, make a slurry with 1/3 cup water gradually whisked into a small saucepan to which you have added cornstarch and sugar. Bring to a boil over medium heat, whisking constantly. As it thickens and becomes translucent, cover and remove it from the heat. In a scrupulously clean large metal or glass bowl, with scrupulously clean beaters, beat the egg whites (they must be at room temperature) until foamy. Add vanilla and cream of tartar and beat until soft peaks form. Very gradually beat in sugar on high until glossy and stiff peaks form, but do not allow it to get dry. Reduce the speed of the beater to low and gradually add the cornstarch slurry. When it has all been added increase speed to medium for about 10 seconds.
- Spread the meringue over the bread pudding, swirling it decoratively with the back of a spoon, and being sure to anchor the meringue to the sides of the baking dish. Bake until the meringue browns, 5 or 10 minutes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 455 |
| Total Fat | 11 g |
| Saturated Fat | 4 g |
| Carbohydrates | 83 g |
| Dietary Fiber | 3 g |
| Sugar | 54 g |
| Protein | 8 g |
| Cholesterol | 73 mg |
| Sodium | 316 mg |
Reviews
Not near as good as I was hoping for, the wife hated it, I thought it was eatable, but nothing to write home about. Main reason for picking this recipe was that I had all the ingredients on hand, and wanted something different then traditional banana pudding. Maybe with some tweaking, this would be better.
Dry Dry Dry, and if there were more than two bananas in this concoction, it might taste of bananas, who’s to know? Plenty of raisin flavor and probably the milk was soaked up by the apricots, a fruit I will never use again. The remainder of this foolish dish will be added to the trash ASAP.
The only thing in this recipe is MALARKY like its “deviser”. Who, I am to understand has a questionable “Food” reputation.
If there’s any decent banana bread pudding in this web site, I’d like to know about it. But this isn’t it, don’t waste your time and ingredients. One star is too good for it.
If you like bread pudding, you will love this recipe. The soaked cookies have a bread texture. Lots of flavor. My husband declared it “awesome.” I agree.
My whole family loved this. It was really delicious and gone before the night was over.