Banana Nut Bread Pudding
Dawn Food Products
2 Kirkland Signature
banana nut muffins
1/2 cup sugar
Cut muffins into bite-size pieces; set aside.
1/2 cup whole milk
1 cup heavy cream
3 large eggs
In a medium mixing bowl, combine sugar, milk,
cream, eggs, cinnamon and vanilla. Add banana and
mix until well blended.
Add muffin pieces to the mixture and fold in, making
sure everything is evenly moistened.
1/2 teaspoon ground
1/2 teaspoon vanilla
Cover and let soak for 1 hour in the refrigerator.
Preheat oven to 325°F. Grease six 4-ounce ramekins;
place on a baking sheet.
1 medium banana,
After 1 hour, give the pudding mixture a stir and
divide evenly among the ramekins.
Bake until golden brown, 35-40 minutes.
Makes 6 servings.
Thaw puff pastry at room temperature for 40 minutes,
or until it’s easy to handle.
Preheat oven to 400°F.
Unfold pastry on a lightly floured surface. Cut into
3 strips along fold marks. Cut each strip into 2 rectangles
and place 2 inches apart on a baking sheet. Bake for
15 minutes, or until golden brown. Remove from the
baking sheet and cool on a wire rack.
Beat together mascarpone and honey until fluffy.
Gently stir in diced figs and whipped topping.
In a small bowl, mix melted butter, lime juice and
confectioners’ sugar for the glaze.
Split each pastry into 2 layers. Divide and spread the
fig mixture on 6 bottom pastry layers. Add the top
layers and a slice of fig. Drizzle the glaze over all and
sprinkle with lime zest. Makes 6 servings.
Tip: You can substitute 6 ounces of soft cream
cheese, mixed with 2 tablespoons milk or cream, for
Recipe developed by Christine W. Jackson, food stylist.
Half of a 17.3-ounce
package puff pastry
sheets ( 1 sheet)
6-8 ounces mascarpone
2 tablespoons honey
2 cups Stellar Distributing
fresh figs (or 6 ounces
dried figs), diced into
1/4- to 1/2-inch pieces,
plus 2 figs, sliced,
1 cup whipped dessert
1 tablespoon butter,
Juice and grated peel
of 1 Earth Source
1/2 cup confectioners’
Stellar Distributing/Earth Source Trading