This Bourbon Bananas Foster Pudding recipe is exactly what I needed! Portioning it into small glass jars makes it ideal for displaying on my Easter dessert table—or for stashing in the fridge to enjoy over the next few days.
INGREDIENTS
For the Bananas Foster:
- 1/2 cup light brown sugar, packed
- 1/4 cup butter
- 4 ripe bananas, sliced
- 1 1/2 oz bourbon
For the Pudding:
- 3/4 cup sugar
- 1/3 cup flour
- 2 large eggs
- 2 cups milk
- 4 large egg yolks
- 1 tsp vanilla
For the Whipped Cream:
- 2 cups heavy whipping cream
- 2 tbsp powdered sugar
For Assembly:
- 1 box vanilla wafers
- 6 small mason jars
INSTRUCTIONS
- Prepare the Bananas Foster: Heat the brown sugar and butter in a large skillet over medium heat until the butter melts. Continue to cook, stirring constantly, until bubbly (about 2–3 minutes). Add the sliced bananas and cook for a few more minutes. Remove from heat, stir in bourbon, and mix well.
- Make the Pudding: In a saucepan, whisk together the sugar, flour, eggs, milk, and egg yolks. Cook over medium-low heat, whisking constantly, until the mixture thickens and begins to bubble (about 8 minutes). Remove from heat, stir in vanilla, and let the pudding cool.
- Whip the Cream: In a stand mixer, whisk the heavy cream on medium speed until it starts to thicken. Add powdered sugar and continue whisking until stiff peaks form.
- Assemble the Desserts: In each mason jar, layer the vanilla wafers, Bananas Foster, pudding, and whipped cream. For a decorative finish, pipe the whipped cream on top using a star tip.
- Chill and Garnish: Place the jars in the refrigerator for at least an hour to allow the pudding to set and the flavors to meld. Just before serving, garnish with a vanilla wafer.
NOTES
- For a larger crowd, assemble the dessert in a casserole dish, layering the ingredients the same way as in the mason jars. Top with a final layer of vanilla wafers for a classic touch.
