Caramel-Toffee Banana Pudding
Homemade pudding is one of the most requested desserts from the boys. I always wonder why I don’t make it more often, it really isn’t complicated and it is so good.
My husband hates bananas and I mean hates. He is not a picky eater and I think bananas are the only thing he will not touch. So when I make banana pudding I leave the bananas out of his. This is such a great dessert with or without the bananas, I know you will love it. As if banana pudding isn’t rich enough, I added my beloved dulce de leche caramel and some toffee bits and it was a big hit.
I shared this recipe in the Wyoming Lifestyles Magazine earlier this summer and realized that I had never shared it here. So here it is and you must give this one a try. You can also make it into one big bowl or even turn it into a pie. It’s just delicious any way you serve it.
We are continuing on our home improvement marathon and making lots of progress. With the help of my sweet husband we finally got the entire garden weeded. After sitting at the computer doing my accounting work, my muscles were not ready for the bending, squatting, and crawling through the garden. I am wishing for a day to relax and do nothing; however, the boys start football practice on Monday and guess who will be taking their place on the work front? Yep, that would be me. I will be singing the blues and sounding like The Waterboy, Bobby Boucher’s mother saying “foosball is the devil!”.
Enough of my whining, let’s have some pudding!
Caramel-Toffee Banana Pudding
- ¾ cup sugar
- ¼ cup cornstarch
- 3 cups whole milk
- 4 egg yolks, beaten
- 1 tablespoon butter
- 1 tablespoon vanilla extract
- 42 vanilla wafers
- 3 bananas
- 6 tablespoons dulce de leche caramel
- 1/3 cup toffee bits
- 8 oz whipped topping
