From, "Stop and Smell the Rosemary, Recipes and Traditions to Remember," published in cooperation with your Daily InBox newsletter.


  • 2 cups vanilla wafers
  • 1/4 cup rum
  • 1/4 cup bourbon
  • 1-1/4 cups plus 1 Tablespoon 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


     Place vanilla wafers in a shallow bowl and sprinkle with rum and bourbon.  Set aside.

     Combine 1-1/4 cups sugar, flour, salt, milk, egg yolks, and 2 teaspoons vanilla 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 about 5 minutes to stop the cooking.

     Layer half of vanilla wafers, half of bananas, half of custard and 1/2 cup crumbled toffee bars in an 8 by 12-inch glass baking dish.  Repeat layers.

     Whip cream, 1 Tablespoon sugar, and 1/2 teaspoon vanilla.  Spread whipped cream over pudding.  Sprinkle remaining 1/2 cup crumbled toffee bars over top.  Refrigerate before serving.

SERVES: 10 - 12

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