There’s nothing better than this comforting bread pudding recipe on a pudding cups, wintry day. The bourbon sauce makes the dessert taste special, but it’s so easy to prepare—the slow cooker does most of the work!
Cook, covered, on low 3 hours. To avoid scorching, rotate slow cooker insert one-half turn midway through cooking, lifting carefully with oven mitts. Cook and stir until sugar is dissolved. Serve warm sauce over warm bread pudding. Health tip: This dessert is rich and decadent even without the sauce. Skip it and save nearly 200 calories and 8 grams of fat per serving.
This creamy, rich Banana Pudding Recipe is a delicious, no-bake dessert! Perfect for weeknights or potlucks, everyone will LOVE this classic recipe! Or give this delightful chocolate Pudding Cake recipe a try soon. My family has been enjoying banana pudding for years, as I’m sure many of you have as well. I figured it was about time to share the recipe and photos with all of you!
When trying out different versions and variations through the years, the recipe that stuck is Paula Deen’s Not Yo’ Mama’s Banana Pudding. She knows her banana pudding, for sure. Looks beautiful in a trifle bowl, layered! I changed the recipe so it’s ONE BOWL.
Easy to make, easy to clean. Preferably ones that are still firm, as the bananas will soften even more as this sits in the refrigerator. I opt for banana cream instant pudding mix. I think it intensifies the banana flavor to a delicious level. However, Paula Deen uses French Vanilla, and I think even plain vanilla would work too. Be sure to use instant pudding for best results.
I chose to use Cool Whip for my banana pudding, but if you want to use a homemade whipped cream that would work too. It just might not be as stable. If serving in a trifle bowl, totally go for the whipped cream! Layer sliced bananas over the top. In a mixing bowl, combine cream cheese with sweetened condensed milk. Beat until creamy, with no clumps! Add in pudding mixture, and milk, and beat again for several minutes, scraping down the sides of the bowl as needed.
Fold in the cool whip or whipped cream. Cover with plastic wrap and refrigerate for at least 4 hours. To serve, slice and serve with an offset spatula. Use an electric mixer to get smooth pudding results. Make sure the cream cheese is softened to room temperature! For best results, allow the banana pudding to chill for at least 4 hours, overnight is best! Store banana pudding covered with plastic wrap in the refrigerator.