I forgot just how much I love banana pudding until last week! It’s one of those childhood favorites that always seems to hit the spot, with layers of vanilla pudding, nilla wafers and sliced bananas. I remember my eyes lighting up as a kid when I saw the big trifle dish coming out to the table. Well, after this makeover, I can assure you my eyes are still lighting up!
The classic got a sweet upgrade with homemade vanilla bean pudding, fresh whipped cream, and oh yeah, did I mention there’s bourbon?
So the first step was to make the vanilla pudding. The boxed stuff need not apply here! I forgot, number one, how easy it is to make pudding and two, how much I love it. How much you love it comes back very quickly when you’re standing there with a spoon and a pot of pudding 😉 And the addition of bourbon makes this situation about a million times better!
Normally when I think of banana pudding, I think of a big trifle dish, but I love the idea of individual desserts so these little jars hanging out in my kitchen were basically made for this! I whipped up some bourbon whipped cream because don’t start holding back now, and layered them up. I still cannot get over how cute they are!
And I love how you can see all the layers in there, especially all those vanilla beans floating around. Of course, even better than how they look is how they taste! Everything together is some sort of magic and no matter how many times you tell yourself you won’t finish a jar, you will…
How fantastic would these be for a dinner party? Or a brunch, or Easter Sunday, or today! Can you tell I like them?!
Classic banana pudding is all grown up with homemade vanilla bean bourbon pudding! Layered with fresh whipped cream and served in individual glasses, this comforting treat will be the hit of any party.
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/8 teaspoon salt
- 2 1/2 cups whole milk
- 3 egg yolks
- 2 tablespoons light brown sugar
- 2 teaspoons vanilla bean paste, divided
- 3 tablespoons bourbon, divided
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 (11-ounce) box vanilla wafer cookies, (about 40-45 cookies)
- 4 bananas
- In Farberware 2-Qt Saucepan, whisk together granulated sugar, cornstarch and salt.
- Whisk in milk and bring mixture up to a simmer over medium heat.
- In a separate bowl, whisk together egg yolks, light brown sugar and 1 teaspoon of vanilla bean paste.
- When milk mixture comes up to a bubble (it will get very thick), temper 1/3 of the hot liquid into the yolk mixture, whisking continuously.
- Pour everything back into the saucepan and continue to cook over medium heat for about 4-5 minutes, stirring continuously, until the mixture starts to thicken.
- Add 1 tablespoon of bourbon and continue to cook, whisking continuously until mixture comes up to a boil. Continue cooking for one minute.
- Remove pudding from heat and pour into a bowl. Press a piece of plastic wrap directly on top of the pudding to prevent a skin from forming.
- Refrigerate for a minimum of 6-8 hours, preferably overnight.
- When ready to assemble parfaits, whip heavy cream in the bowl of an electric mixer with powdered sugar, remaining vanilla bean paste and bourbon until stiff peaks form
- To assemble parfaits, place 4-5 vanilla wafers on the bottom of each glass, followed by a layer of pudding, whipped cream and 4-5 slices of banana. Repeat this process one more time to fill parfait glass.
- Top each parfait with a dollop of whipped cream and garnish with vanilla wafers.
- Refrigerate pudding parfaits until ready to serve.