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Banana Crumb Pudding Recipe

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This recipe for Banana Crumb Pudding is from The Van Sickle Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup sugar
1/2 cup cornstarch
6 cups 2% milk
5 large egg yolks
1/4 cup butter, cubed
2 teaspoons vanilla extract
1 teaspoon kosher salt
2 packages (11 ounces each) vanilla wafers
7 medium bananas, sliced
TOPPING:
2 cups heavy whipping cream
6 tablespoons sugar
Directions:
Directions:
1. In a large heavy saucepan, mix sugar and cornstarch. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
2. In a bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter, vanilla and salt. Cool 15 minutes, stirring occasionally.
3. Reserve 1 cup whole wafers and 1 banana for topping. Crush 2 cups wafers and set aside. In a 13x9-in. baking dish, place a single layer of whole wafers, filling gaps with crushed wafers. Layer with a third of the bananas and pudding. Repeat layers twice. Press plastic wrap onto surface of pudding. Refrigerate, covered, overnight.
4. In a bowl, beat heavy cream until it begins to thicken. Add sugar; beat until soft peaks form (do not overmix). Just before serving, remove plastic wrap and spread whipped cream over pudding; top with reserved banana slices and whole wafers.

 

 

 

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