Not-too-sweet vanilla custard gets a blanket of soft toasted meringue in this Southern-style banana pudding. We let the pudding base sit overnight so the cookies soften and the banana flavor infuses the custard, but if you like your cookies crisp, top the pudding with meringue and bake without resting.
Recipe courtesy of Food Network Kitchen
Save Recipe Print
Southern Banana Pudding
Total:
8 hr 30 min
Prep:
5 min
Inactive:
8 hr
Cook:
25 min
Yield:
8 servings
Level:
Easy
Total:
8 hr 30 min
Prep:
5 min
Inactive:
8 hr
Cook:
25 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Heat 2 1/2 cups of the milk in a large saucepan over medium heat until steaming.

Whisk 3/4 cup of the sugar, the cornstarch and 1/2 teaspoon salt in a large bowl. Whisk in the egg yolks and the remaining 1/2 cup milk.

Whisk half of the hot milk into the egg mixture until smooth, and then gradually whisk the egg-milk mixture into the milk in the saucepan. Cook over medium heat, whisking constantly, until the mixture boils. Reduce the heat to medium-low, and let the mixture come to a simmer. Continue to cook, whisking constantly, until it has thickened to a puddinglike consistency, 3 to 4 minutes. Remove from the heat and whisk in the butter and vanilla.

Layer a third of the pudding, half the banana slices and half the vanilla wafers in a 9-inch square baking dish. Layer with half the remaining pudding, all the remaining banana slices and all the remaining wafers. Top with the last of the pudding. Cover with plastic wrap pressed directly on the pudding surface, and refrigerate overnight to soften the cookies.

Position a rack in the upper third of the oven, and preheat to 350 degrees F. Bring the egg whites to room temperature. Beat the egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment on medium speed until frothy. Increase the speed to medium-high, and slowly sprinkle in the remaining 1/2 cup sugar a tablespoon at a time, whipping for 15 seconds after each addition, until glossy firm peaks form. Spread the meringue on top of the pudding with an offset spatula so it reaches the edges of the pan. Bake until golden brown, 12 to 15 minutes. Serve warm or chilled.

More from:

Easter

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Banana Bread

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Southern Biscuits

Recipe courtesy of Alton Brown

Banana Walnut Bread

Recipe courtesy of Food Network Kitchen

Rum Raisin Bread Pudding

Recipe courtesy of The Neelys

Sunny's Apple Cider Donut Pudding

Recipe courtesy of Sunny Anderson

Smoked Salmon Frittata

Recipe courtesy of Ina Garten

Brined Fresh Ham

Recipe courtesy of Anne Burrell

Carrot Cake with Cream Cheese Frosting

Recipe courtesy of Food Network Kitchen

Carrot Cake Cupcakes

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.