Banana Pudding
CATEGORIES
INGREDIENTS
  • Servings: 10-12
  • 2 cups vanilla wafers
  • 1/4 cup rum
  • 1/4 cup bourbon
  • 1-1/4 cups plus 1 tablespoon sugar
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 4 cups milk
  • 8 large egg yolks, beaten
  • 2 teaspoons plus 1/2 teaspoon vanilla extract
  • 8 ripe bananas, sliced
  • 1 cup plus 1/2 cup crumbled chocolate-covered toffee bars
  • 2 cups heavy whipping cream
DIRECTIONS
  1. Place vanilla wafers in a shallow bowl and sprinkle with rum and bourbon. Set aside.
  2. Combine 1-1/4 cups sugar, flour, salt, milk, egg yolks, and 2 teaspoons vanilla in top of a double boiler. Place over simmering water. (Do not let water boil or touch bottom of top pan.)
  3. Stir continuously until thick enough to heavily coat back of a metal spoon.
  4. Place top of double boiler in a bowl of ice water. Stir about 5 minutes to stop the cooking.
  5. Layer half of vanilla wafers, half of bananas, half of custard and 1/2 cup crumbled toffee bars in an 8 by 12-inch glass baking dish. Repeat layers.
  6. Whip cream, 1 tablespoon sugar, and 1/2 teaspoon vanilla. Spread whipped cream over pudding. Sprinkle remaining 1/2 cup crumbled toffee bars over top.
  7. Refrigerate before serving.