Bourbon Banana Pudding

IMG_8873My Nutella Banana Creme Pie went over so well that I was inspired to make another banana dessert, this time a banana pudding with the not-so-secret ingredient: bourbon.  This does have a distinct (and delicious) bourbon flavor so simply omit the booze if you don’t love the taste yourself.  I planned to make whipped cream or to use the leftover egg whites to make a meringue topping but never did and I didn’t hear any complaints from my taste tester: IMG_8571

We have a collection of Bulleit glasses (a holdover from said taste tester’s bachelor days spent at Bourbon) that I thought would be cute to use but you can make this in a larger bowl for faster assembly and easier fridge storage if you like.

What to buy (makes about 8 small servings):

  • 3/4 cup sugar
  • 1/2 cup flour
  • 1/4 teaspoon salt
  • 6 egg yolks, slightly beaten
  • 3 cups milk
  • 2 teaspoons vanilla
  • 1 tablespoon butter
  • 1/4 cup bourbon
  • vanilla wafers, I used the mini ones
  • 5 ripe bananas, sliced
  • optional topping such as meringue or whipped cream

What to do:

  • mix sugar, flour, and salt in large saucepan on medium heat
  •  add egg yolks and milk, whisking to combine
  • continue whisking and cook over medium low heat until mixture thickens, about 10 to 15 minutes
  • remove from heat and stir in vanilla and butter
  • add bourbon, stirring to combine well
  • layer pudding then wafers, then bananas and repeat
  • top with whipped cream, meringue and/or more vanilla wafers

refrigerate pudding for a few hours before you serve

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