Banana Muffin Pudding

Banana Muffin Pudding

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  • Prep Time


  • Total Time


  • Servings



  • 3

    cups whole milk

  • 4

    large egg yolks

  • ¼

    cup cornstarch

  • ½

    cup sugar

  • Pinch of salt

  • 2

    Tablespoons unsalted butter

  • 2

    teaspoons vanilla extract

  • 3

    large banana-nut muffins, cut into ¾ inch thick slices

  • 2

    bananas, cut into ¼ inch thick slices


Make the custard: Bring the milk to a simmer in a medium sacepan over medium heat. Whisk the egg yolks, cornstarch, sugar and salt in a large bowl. Gradually pour the hot milk into the egg mixture, whisking constantly. Pour the mixture back into the saucepan and cook, whisking constantly, until thick and bubbling, about 3 minutes. Strain through a fine mesh sieve into a bowl, pressing the custard through with a rubber spatula. Stir in the butter and vanilla until smooth. Set aside 1 or 2 muffin slices for crumbling on top. In 6 wide jars or a 2 quart souffle dish, layer the muffin slices, banana slices and custard; crumble the reserved muffin slices on top. Cover and refrigerate 2 to 4 hours before serving.


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