Comfort at it's best. I love banana pudding. I sometimes eat for breakfast. It has fruit in it so it should be ok right? After making the meringue for yesterdays coffee cake, I stored the leftover egg yolks in the fridge. I hate to waste food. After seeing some bananas on the counter that haven't been touched yet, I decided it was time for some puddin'. I like it best after it's been a day, and the cookies are slightly soft, mmmm good.
I like to use Nilla Brand cookies ( I think they taste better than Keebler) and I prefer whipped topping on mine instead of meringue, but do as you see fit. I will post both options at the end.
Southern Banana Pudding
1 Box Nilla Wafers
3 Egg Yolks
2 Cups Milk
1/3 Cup Flour
1/2 Cup Sugar
Pinch of Salt
2 Tbsp Butter, Softened
1 tsp Vanilla Extract
1 Cup Whipping Cream
3 Tbsp Powdered Sugar
1/2 tsp Vanilla Extract
3 Egg Whites, Room Temperature
1/4 Cup Sugar
In a saucepan, whisk together yolks, milk, sugar and flour. Heat to medium low and continue whisking mixture until thickened. You need to make sure you keep whisking during this, or it may burn. It will seem like its taking forever, but will all of sudden thicken. It should be able to coat the back of a spoon when done. Remove from heat and whisk in butter and vanilla, stirring until melted. Set aside to cool.
In a stand mixer with a whisk attachment, start your whipped topping or meringue.
For whipped topping, combine everything in a bowl, and whisk on high speed until stiff peaks form.
For Meringue, beat eggs on low until foamy and opaque. Beat on high, adding 1 Tbsp sugar at a time, beating until soft peaks form.
Meanwhile, assemble your cookies and bananas. In a casserole dish, layer your cookies, followed by bananas, continuing as much as you'd like. Pour pudding over cookies and bananas. Top with whipped cream/meringue.
Top with leftover cookies.
Preheat oven to 325 Degrees F. Pour over pudding, making sure to cover all sides. Bake for 15 minutes, until top is golden brown. Allow to cool before serving.