Caramel Banana Cornbread Pudding

Bread pudding gone wild! Cornbread as a base, with caramel, banana and a touch of ginger.

Corn muffins or leftover cornbread make this decadent dessert—reminiscent of Bananas Foster—a snap. Be sure to crumble the muffins into large chunks. Serve warm with vanilla ice cream or caramel sauce.

Prep: 30 min Cook: 70 min
Serves: 6 Save

Ingredients (8)

  • 1 (8-ounce) package corn muffin mix
  • 3 bananas, sliced
  • 3/4 cup dark brown sugar, divided
  • 3 cup 2 percent low-fat milk
  • 4 eggs
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup caramel sauce or topping

Directions

  1. Prepare corn muffins according to package instructions. Cool. Crumble 4 muffins into large chunks.
  2. Preheat oven to 325F. Lightly butter a 2-quart or 8-inch-square ceramic baking dish or 6 small (8 ounce) ramekins.
  3. Arrange banana slices in the dish. Top with 1/4 cup of the brown sugar and chunks of corn muffins.
  4. Combine milk, eggs, remaining brown sugar, ginger and cinnamon; whisk well. Pour over muffins.
  5. Bake 50 minutes. Drizzle with caramel sauce. Serve warm.

Whiskey Sour

Welcoming the Whisky Sour cocktail: a smooth yet tangy, bold yet refreshing classic cocktail. Finished off with a dash of egg white for a velvety texture it provides a special experience.

Ingredients (8)

  • 2 oz. Bulleit bourbon
  • 0.75 oz. Lemon juice
  • 0.75 oz. Simple syrup
  • 2 Dash Angostura
  • 0.75 oz. Egg White
  • Lemon Zest Discard
  • Lemon Slice and Maraschino Cherry to garnish
  • Ice

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