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Banana Pudding



  • 2 cups vanilla wafers
  • 1/4 cup rum
  • 1/4 cup Bourbon
  • 1 1/4 cups plus 1 tablespoon granulated 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
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  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 extract in top of a double boiler. Place over simmering water. (Do not let water boil or touch bottom of top pan.) Stir continuously until thick enough to heavily coat back of a metal spoon. Place top of double boiler in a bowl of ice water. Stir for about 5 minutes to stop the cooking.
  3. Layer half of vanilla wafers, half of bananas, half of custard and 1/2 cup crumbled toffee bars in an 8 x 12-inch glass baking dish. Repeat layers.
  4. Whip cream, 1 tablespoon sugar and 1/2 teaspoon vanilla extract. Spread whipped cream over pudding.
  5. Sprinkle remaining 1/2 cup crumbled toffee bars over top.
  6. Refrigerate before serving.

Serves 10 to 12.

Source: Stop and Smell the Rosemary...Recipes and Traditions to Remember


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