Basic Pastry cream/ pudding 3 cups milk 1/2 cup sugar 4 large eggs 1 Tbsp corn starch 1 tsp vanilla extract 1 Tbsp unsalted butter Puree banana/Chocolate Queen of Pudding 250ml milk 300ml thickened cream 200g caster sugar 1 tsp vanilla bean paste 50g butter Zest of 1 lemon 1 slice of bread, fresh white breadcrumbs (not dried) 4 eggs, separated 1 cup mixed berry compote (store-bought or homemade) Preheat oven to 356°C in one individual ramekins. In a saucepan over medium heat, bring milk and 250ml cream just to the boil then reduce heat to low and whisk through the vanilla and butter and half the sugar. Add the lemon zest to the breadcrumbs then stir through the cream mixture and turn off the heat. In a bowl, whisk together the remaining 50ml cream with the egg yolks until smooth. Pour into the cream mixture, stirring continuously, until combined. Divide the mixture evenly between the ramekins, filling them up about ⅔ of the way. Place the ramekins on a tray in the preheated oven for 60 minutes until firm. To make the meringue, beat the egg whites with the remaining 100g sugar in a large bowl until stiff peaks form. Spoon over berry compote the cool puddings, then spoon the meringue on top. If you have a blowtorch, use it on the meringues until golden brown. Chocolate Bread Pudding Bread Pudding: 8 ounces semi-chocolate chips 1/2 cup heavy cream 1 cup whole milk 12 ounces chocolate banana bread cut into 1-inch cubes* Chocolate Ganache: ¼ cup semi-sweet chocolate chips ½ cup heavy cream Refrigerate 1 hour
I’m literally driving back home from GA, and I can’t wait to get to my kitchen to try this 😅!!!!! This is like the best thing that’s ever happened to me!!!!!!!! thanks so much!!!!!!!!!!!!!!!!!
In the process of making this now and have a bit of feedback. 1. Adding the oil for the bread isn’t in the video at all but is in the written recipe. This seems like an editing oversight and may need to be corrected. 2. There’s a note in the cream section of the written recipe that suggests using a Vitamix with a hot soup function. I didn’t see this until my arm was sore from stirring and it would have been great to know since I purchased a new Vitamix last week and am always itching to use it! Those things said, this looks amazing and I can’t wait to try it!
This is what I think about when I think of banana pudding....actually bananas in It!!! Go head with yo sassy self Chile! Great recipe. This is why I love this channel, doing all your cooking out on a grill, showing up the "box kitchen" folk..keep up the good work to all the chefs at all things bbq.
Finally, I can experience the equation you have just put together. My mom was always about Southern banana pudding , & my wife all about making banana bread .
So I've always been more of a chocolate pudding person over banana, but the addition of caramelized bananas certainly makes me want to try this one out. Also, why I never thought to use my immersion blender for mixing up banana bread is beyond me.
I am very excited to try this and had a couple of questions: 1) Can you freeze the bread ahead of time? 2) How long would you allow this to set in the refrigerator? ... And how long will this save refrigerated (making ahead for a party - when we're allowed to visit friends/family again?)
Yes! 1. You can freeze or You can make the bread days ahead. The bread would even work a little stale. 2. I would give it at least 4-6 hours, but overnight is best to get that real meld of flavors to set. It will save in the fridge for a week max.
Omg I have no doubt this would be one of the best things I’ve ever eaten. I was hoping to make it, but not sure I want to devote this much time this weekend.
I realize this is a older video and I've watched it before. However, I just gotta say (in case I haven't in previous comments to Chef Britt) Lady, your recipes are awesome.👏🏻👍🏼❤
Such a great video. Thank you. You nailed it with the mention of kids. Seems like most folks I know (in Texas) forgot about how much banana bread and pudding they consumed as kids, and get back into it as they start trying to feed youngsters. The thing is though.... it tastes amazing when done right! Why did we (those in my neighborhood born in the 70’s and 80’s) stop making and consuming the stuff for a few decades?
👍bueno, bueno all I needed was some of that bomb brisket to eat before that and its lights out baby! Nice recipe we'll have to try it. Keep up the good work, great channel love it...one love ✌
Like the videos! Never mind the jerk below. These are teaching videos. If you don’t have something nice to say.... then say nothing! I’m glad we get 2x the videos now! Keep ‘em coming!
There Are No Words!.........but that isn’t dissuading me. This appears BEYOND decadent. A fair amount of prep and a few ingredients not readily available in my cupboard, but once that’s resolved, it’s here I come! Thanks so much for this ‘wish I was there’ moment.........from Toronto!
holy cow. i can't believe it. the best banana pudding ive had, came from a bbq joint in the south that had banana bread pieces in the pudding. that was the only place i'd seen it. so it's great to see she ued it. AND i had thought about trying to make a banana caramel by baking the bananas with cream and baking soda. she almost kinda did that, but i'm sure this still tasted amazing.
@@allthingsbbq if you want to look into it, read up on "sous vide toasted cream". They add baking soda to heavy cream, and get.browning "maillard reaction" flavors below the boiling point of water (due to the baking soda making the PH very basic) You can do the same with a banana puree and get stupid good browned banana flavors, while still being an easy to spread banana mush. Dang, I wonder if I can turn this into a brown banana spread to put on toast.
Chef Britt, as much as I love hearing from Chef Tom, I'm always extremely excited when I see your face on this channel because I know I'm about to learn to make Nectar of the Gods. Also, would you be okay with adding toasted pecans to the banana bread?
Does using the bread vs cookies make it a more dry consistency I felt like there wasn’t enough pudding used. I did like the touch of spiced rum and caramelized bananas used!
Ok, I was about to rail against the lack of 'nilla wafers, but dang. That looks really, really good. I'm thinking, for me, just for some different texture, I might toast, or griddle the bread cubes and give them a bit of a crunch, but again. Dang.
Oh ya, toasted walnuts, right? And fermented bananas? Like a banana liqour or home fermented bananas? I've never thought to try making them. Lacto or yeast fermentation?
All my troubles go away watching you make this You should do a video with your daughter I think people would really like that. Thanks for doing all your videos. Fun to see
allthingsbbq it was awesome!!! That pastry cream with the caramelized bananas is 🔥. My only question is why were the measurements all in ounces? Converting to grams took me a hot minute. Cheers!
I don't know how it would go but I'd be more inclined to add the RUM after the pan had started to cool, watching the alcohol evaporate I almost shed a tear 🤣🤣
This recipe is actually adapted from a “banana cake” recipe, so it’s already cake. You can bake it in sheet pans, or cake pans, and it works very well as a cake. Much love, Chef Britt
Well, initially I thought you spelled it wrong, but you most definitely did not make banana puddin... Looks great, but would never call it banana puddin and serve it at a BBQ in the South.
Thanks for the suggestion, but this is what I look like in real life! Pale AF. Our talented videographer/editor has been trying different looks (begrudgingly, per my request), and this is the result if you put some more light on me. Realizing that nude shade of lipstick might not work in the long run. 🤷🏼♀️ Chef Britt
I like how she talks about her skills and a pastry chef and then proceeds to spill the starch outside the mixing bowl. Apparently she never made the basket ball team. Who in their right minds covers something with plastic so it can "cool down"? Dam this recipe has to much fricking work. She should have just taken the banana bread when it was warm, topped that with a nice scoop of ice cream and then topped that with some banana's foster. Of course this is just my opinion and that plus 3 buck will buy you a cup of joe in most places.
The beauty of this recipe is that all three components are delicious on their own, so you can get as involved as you want! Cheers! -Chef Britt. P.s - you’re right, I was a band nerd, not a basketball star in school
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I’m not ashamed to admit my mouth was watering the whole time I watched this. Can’t wait to try. Thanks Chef Britt!
It was SO good!
Chef Britt is so wonderful and having more regular videos from her is amazing!!
Thanks Wrangy! We think she's pretty great too
Basic Pastry cream/ pudding
3 cups milk
1/2 cup sugar
4 large eggs
1 Tbsp corn starch
1 tsp vanilla extract
1 Tbsp unsalted butter
Puree banana/Chocolate
Queen of Pudding
250ml milk
300ml thickened cream
200g caster sugar
1 tsp vanilla bean paste
50g butter
Zest of 1 lemon
1 slice of bread, fresh white breadcrumbs (not dried)
4 eggs, separated
1 cup mixed berry compote (store-bought or homemade)
Preheat oven to 356°C in one individual ramekins. In a saucepan over medium heat, bring milk and 250ml cream just to the boil then reduce heat to low and whisk through the vanilla and butter and half the sugar. Add the lemon zest to the breadcrumbs then stir through the cream mixture and turn off the heat. In a bowl, whisk together the remaining 50ml cream with the egg yolks until smooth. Pour into the cream mixture, stirring continuously, until combined. Divide the mixture evenly between the ramekins, filling them up about ⅔ of the way. Place the ramekins on a tray in the preheated oven for 60 minutes until firm. To make the meringue, beat the egg whites with the remaining 100g sugar in a large bowl until stiff peaks form. Spoon over berry compote the cool puddings, then spoon the meringue on top. If you have a blowtorch, use it on the meringues until golden brown.
Chocolate Bread Pudding
Bread Pudding:
8 ounces semi-chocolate chips
1/2 cup heavy cream
1 cup whole milk
12 ounces chocolate banana bread cut into 1-inch cubes*
Chocolate Ganache:
¼ cup semi-sweet chocolate chips
½ cup heavy cream
Refrigerate 1 hour
She killed it.
I’m literally driving back home from GA, and I can’t wait to get to my kitchen to try this 😅!!!!! This is like the best thing that’s ever happened to me!!!!!!!! thanks so much!!!!!!!!!!!!!!!!!
We NEED pictures!
🤣🤣🤣
In the process of making this now and have a bit of feedback.
1. Adding the oil for the bread isn’t in the video at all but is in the written recipe. This seems like an editing oversight and may need to be corrected.
2. There’s a note in the cream section of the written recipe that suggests using a Vitamix with a hot soup function. I didn’t see this until my arm was sore from stirring and it would have been great to know since I purchased a new Vitamix last week and am always itching to use it!
Those things said, this looks amazing and I can’t wait to try it!
Excellent recipe! Don’t want to paint you into a corner, but you looked like you were really in your element on this recipe.
She was pretty stoked on this recipe!
This is what I think about when I think of banana pudding....actually bananas in It!!! Go head with yo sassy self Chile! Great recipe. This is why I love this channel, doing all your cooking out on a grill, showing up the "box kitchen" folk..keep up the good work to all the chefs at all things bbq.
Aw- thanks Latasha!
Finally, I can experience the equation you have just put together. My mom was always about Southern banana pudding , & my wife all about making banana bread .
That's a nice combo!
Imagine toasting that banana bread with some butter covered with that banana fosters and some ice cream
Menu reads.... Large BBQ Sandwich - $3.75. Small Banana Pudd’n - $14.95
THANK YOU CHEF BRITT FOR ANOTHER GREAT VIDEO. AND YOU LOOK LOVELY AS ALWAYS
I am in awe of you. I'm speechless.
I have made this recipe twice, and will do it a third time today. Absolutely love it, delish
That's awesome! Thanks for watching!
So I've always been more of a chocolate pudding person over banana, but the addition of caramelized bananas certainly makes me want to try this one out. Also, why I never thought to use my immersion blender for mixing up banana bread is beyond me.
If you like chocolate pudding...check out this recipe! Best chocolate pudding of your life! www.atbbq.com/thesauce/smoky-chocolate-cream-puffs/
I am very excited to try this and had a couple of questions:
1) Can you freeze the bread ahead of time?
2) How long would you allow this to set in the refrigerator? ... And how long will this save refrigerated (making ahead for a party - when we're allowed to visit friends/family again?)
Yes! 1. You can freeze or You can make the bread days ahead. The bread would even work a little stale. 2. I would give it at least 4-6 hours, but overnight is best to get that real meld of flavors to set. It will save in the fridge for a week max.
Can't wait to try this. 1 bunch of bananas, in the yard, should be ready to cut down next week. Looks like a fun family project.
She is peeling the bananas the correct way, from the bottom end 👌🏾
It's the little things
You know that bananas grow that end up so technically It's a top end
This looks really good. Can't wait to try it.
I really like two styles of chefs you have. Good work
Thanks Adam!
That looks amazing!!!!!!!
Love you used a cast iron! Looks great!
Omg I have no doubt this would be one of the best things I’ve ever eaten. I was hoping to make it, but not sure I want to devote this much time this weekend.
I realize this is a older video and I've watched it before. However, I just gotta say (in case I haven't in previous comments to Chef Britt) Lady, your recipes are awesome.👏🏻👍🏼❤
looks amazing!! that second loaf would make great banana-bread french toast the next morning!!
Yep! You’re gonna be glad you have that second loaf!! 😉
"She thicc"
literally lol'ed at that part
Such a great video. Thank you. You nailed it with the mention of kids. Seems like most folks I know (in Texas) forgot about how much banana bread and pudding they consumed as kids, and get back into it as they start trying to feed youngsters. The thing is though.... it tastes amazing when done right! Why did we (those in my neighborhood born in the 70’s and 80’s) stop making and consuming the stuff for a few decades?
I know why now. It is because we buy a lot more bananas when we have a bunch of terrorists
I mean kids.
True!!! I never bought bananas before having kids, and now it’s definitely a terrorist situation without 😂 Thanks for watching! -Chef Britt
We need more from chef britt :)
oh my God that looks amazing!Thanks for sharing this!
👍bueno, bueno all I needed was some of that bomb brisket to eat before that and its lights out baby! Nice recipe we'll have to try it. Keep up the good work, great channel love it...one love ✌
Thanks DJ!
Like the videos! Never mind the jerk below. These are teaching videos. If you don’t have something nice to say.... then say nothing! I’m glad we get 2x the videos now! Keep ‘em coming!
There Are No Words!.........but that isn’t dissuading me.
This appears BEYOND decadent. A fair amount of prep and a few ingredients not readily available in my cupboard, but once that’s resolved, it’s here I come!
Thanks so much for this ‘wish I was there’ moment.........from Toronto!
Much love! Thanks for watching! -Chef Britt
Are you frickin kidding me?! I NEED THAT!!!
YEAH YOU DO!
holy cow. i can't believe it. the best banana pudding ive had, came from a bbq joint in the south that had banana bread pieces in the pudding. that was the only place i'd seen it. so it's great to see she ued it.
AND i had thought about trying to make a banana caramel by baking the bananas with cream and baking soda. she almost kinda did that, but i'm sure this still tasted amazing.
It was SO good! Banana caramel is a great idea!
@@allthingsbbq if you want to look into it, read up on "sous vide toasted cream". They add baking soda to heavy cream, and get.browning "maillard reaction" flavors below the boiling point of water (due to the baking soda making the PH very basic)
You can do the same with a banana puree and get stupid good browned banana flavors, while still being an easy to spread banana mush.
Dang, I wonder if I can turn this into a brown banana spread to put on toast.
oh yes! i could eat that whole bowl and both loaves in 1 sitting
That looks amazing! Thanks!
Chef Britt, as much as I love hearing from Chef Tom, I'm always extremely excited when I see your face on this channel because I know I'm about to learn to make Nectar of the Gods.
Also, would you be okay with adding toasted pecans to the banana bread?
Yes! Toasted pecans are the perfect addition!!Make it your own! Much love, Chef Britt 👩🍳✌️
Does using the bread vs cookies make it a more dry consistency I felt like there wasn’t enough pudding used. I did like the touch of spiced rum and caramelized bananas used!
Wow, that looks amazing!
Looks delicious, good video :)
Mouthwatering and amazing, oh wow that is looking great 👍👍👍
Oh yes I'm definitely making this during quarantine. I have a request! What about some sort of cheesecake brownie dessert?
We’ll add it to the list! Thanks for watching!
Blown away.
It was SO good! We're still thinking about it 😋
@@allthingsbbq You should dry ice some my way, or would that damage the nuanced flavors?
Ok, I was about to rail against the lack of 'nilla wafers, but dang. That looks really, really good. I'm thinking, for me, just for some different texture, I might toast, or griddle the bread cubes and give them a bit of a crunch, but again. Dang.
That would be good too! Can't mess this one up!
The only thing the banana bread need was nuts, but that’s just me. Also I think using fermented bananas would be 🔥
Oh ya, toasted walnuts, right? And fermented bananas? Like a banana liqour or home fermented bananas? I've never thought to try making them. Lacto or yeast fermentation?
igiveupfine lacto fermented, but instead of using 2.5% salt I use 8% sugar.
igiveupfine also, why would anyone put anything but walnuts in it, that’s just barbaric 😜
Oh, yeah, toasted nuts
I miss you Britt
We will let her know! Thanks for watching!
16:46, Yes. I think by this point in watching your cooking, I trust you.
Well, that ain't the way Grandma made Banana Pudding, but it does look delicious.
All my troubles go away watching you make this
You should do a video with your daughter
I think people would really like that.
Thanks for doing all your videos. Fun to see
Made it today and wow, that’s damn delicious! Thanks!
Nice! We're still dreaming about this pudding
the expression on your face is PRICELESS!!!
What expression?
I like Chef Britt.
Chef Britt’s BEST video. F*ckin bananas, girl! Making this tomorrow!!
ha! How was it?
allthingsbbq it was awesome!!! That pastry cream with the caramelized bananas is 🔥. My only question is why were the measurements all in ounces? Converting to grams took me a hot minute. Cheers!
I'm not much of a desert guy but daaaaang that looked good.
I think that's the rum Julian from the Trailer Park Boys used to drink.
Made the bread part today in the smoker
I won't say that it looks good but I was licking my phone the whole time you were making it........😋😋😋😋
Does chef Britt have her own channel? My kids love watching cooking videos and thought she was great
Just this lil ol channel ;) More videos coming your way!
OMG!!! I think that is the very best Banana Pudding I have ever aid my eyes on! Great video
The written recipe lists vegetable oil for the banana bread but it’s not in the video. Are we supposed to use it? Thanks.
I don't know how it would go but I'd be more inclined to add the RUM after the pan had started to cool, watching the alcohol evaporate I almost shed a tear 🤣🤣
For me, I don't like my desserts boozy, so her way would be necessary.
You can SMOKE BREAD?! This changed my life.
Well, it’s technically baked, with some smoke on it 😉
Shall I quote - “that is friggen delicious”....
Haha, yes
It SURELY was!
This video is too much. Wow, it looks so good!
Looks good but I think I’d opted for some more actual pudding in this concoction
Noted. Thanks for watching.
Chef Britt, any changes to the Banana Bread recipe that you recommend if I wanted to make it more of a cake texture??
This recipe is actually adapted from a “banana cake” recipe, so it’s already cake. You can bake it in sheet pans, or cake pans, and it works very well as a cake. Much love, Chef Britt
Ah, perfect! Thanks so much!
frickin' delicious
right
It's okay we trust you. If you were going bananas in a bad way THEN we would be concerned.
Why skip showing the cream whipping process?
That looks killer.
Nice -- have to try this if these bananas ever actually rippen
@@TyinAlaska Nice tip!
I was so confused most of this video. Apparently I have only had basic banana pudding my whole life. I was like why is she making bread?
Did you say "These Ones"
Let me take a week off work real quick to make this...
wisk, wisk, wisk... and more wisk
Good Gawd woman......why?? I can’t find half this stuff at a grocery store right now 😂😂😂😂😭😭😭😭
Even if you only manage to make one of the three components, you’ll be happy you did!!
allthingsbbq my sis in law thinks she’s all that with her vanilla wafer BP (which is tasty). WAIT til I get this down pat. Redemption is Mine 🤩
What microphone is this...😮
you had me at "she thick"
Good Lawd
Slop pouring that milk into the slurry gave me anxiety. It was all running down the side of the pot. Good god.
isn't it corn starch coz it's form corn not tapioca or potato if it is a potato it's called a potato starch. Just be precise
You are correct. My brain slipped and nobody caught it when it was filmed....thanks for watching! -
Chef Britt
She thick! 😂😂😂
*thicc
i don't that will be in any BBQ joints that i know !!!
I forgot about the world's troubles watching this
Another diabetes bomb from ATBBQ.
“she thicc” the way she said that 🖤
Well, initially I thought you spelled it wrong, but you most definitely did not make banana puddin... Looks great, but would never call it banana puddin and serve it at a BBQ in the South.
Chef Britt is a fox! Haha
Wow you eat a lot of fruit
Chef Britt sexy AF.
She thick 🤣🤣🤣
Good lord, let’s complicate banana pudding. I’m glad she’s gone now
What's her ig
She is very beautiful 😍
I'm sure it tastes really good but it doesn't look very appetising to be honest.
Ummm...No ma'am!
Y’all really need to work on you color grading. She looks like she’s a zombie! Add a little saturation and contrast. Just a tip!
Thanks for the suggestion, but this is what I look like in real life! Pale AF. Our talented videographer/editor has been trying different looks (begrudgingly, per my request), and this is the result if you put some more light on me. Realizing that nude shade of lipstick might not work in the long run. 🤷🏼♀️ Chef Britt
@@allthingsbbq lol all good! Keep up the great work Chef Britt!
I like how she talks about her skills and a pastry chef and then proceeds to spill the starch outside the mixing bowl. Apparently she never made the basket ball team. Who in their right minds covers something with plastic so it can "cool down"? Dam this recipe has to much fricking work. She should have just taken the banana bread when it was warm, topped that with a nice scoop of ice cream and then topped that with some banana's foster.
Of course this is just my opinion and that plus 3 buck will buy you a cup of joe in most places.
The beauty of this recipe is that all three components are delicious on their own, so you can get as involved as you want! Cheers! -Chef Britt. P.s - you’re right, I was a band nerd, not a basketball star in school
shes needs some sun
Is she doing a Chef Tom impersonation or is she just a female version of him?
Too much sugar. 🤯
If you're complaining about too much sugar in pastry then you're doing everything wrong.
I'm sorry, are you new here? You must have this channel confused with a bean sprout eating health food channel.
@@tewlbocks3362 its not about healthy or not..its just looks too sweet..
@@zoltanhorvath1391 So you admit you haven't made this and yet you know already it's too sweet? Omniscience must be great.
@@tewlbocks3362 yes by the looks u can decide its too much sugar. Its not rocket science
Wtf is a non reactive pan and who says 10% of milk and tempering. Bring back chef tom just a mans man with real bbq lingo.
You realize Chef Tom has made recipes using similar "lingo" right?
@@p0rkchop_xprs he hasn't
@@firepitli2696 must be new around here