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French Toast Banana Bread Pudding Recipe

Banana Bread
1500g Butter
3 kg Brown Sugar 
18 Eggs 
3 kg Flour 
48 gm Baking soda 
24 gm Salt 
30 ml Vanilla extract 
3600 gm Bananas 

Custard Sauce
1 qt Cream 
1 qt Milk 
450 gm Yolks 
700 gm Sugar 
15 gm Vanilla extract
30 ml Banana Liqueur 
150 gm Melted butter

Caramel Sauce
500 gm Sugar 
200 ml Heavy Cream 
6 each Bananas 

Preparation - Banana Bread

Melt the butter and mix in the sugar. Add the eggs and blend in well.
Sieve the dry ingredients together. Mix it with the butter mixture.
Crush the bananas and blend with the batter.
Pour into paper lined sheet pans with frame and bake at 180C for 35 minutes. Cool for 6 hours.

Preparation -  Custard Sauce

Boil the cream and milk together. Take it off the heat. Mix yolks, sugar, vanilla and liquor into it. Mix it well with the help of hand whisk and use it as mentioned below.

Preparation - Caramel Sauce

Caramelize the sugar without water to a light golden brown color and deglaze with heavy cream.


Cut half inch thick slices of the banana bread length-wise on the sheet pan.
Brush with melted butter.
Arrange the sliced bananas in caramel on top.
Pour the custard mix over the top of the bread and let it soak in. Add a second layer of banana bread and repeat the steps.
Put a final layer of banana bread and brush with melted butter and caramel sauce only.
Pour the custard mix over the top of the bread and let it soak for half an hour. Pour out any excess sauce mix.
Bake and chill. Cut into 3 ½ inch squares and cut each square diagonally into triangles.


Serve warm with coconut ice cream over rosette of cream and caramel sauce over sliced bananas on the side.


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