"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Boozy Banana Pudding From Scratch Recipe

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This recipe for Boozy Banana Pudding From Scratch is from Eat, Drink and Be Merry: Fresh Favorites From Kel's Café, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



4 large eggs
3/4 cup sugar, divided
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups whole milk
3 tablespoons honey bourbon
1/2 teaspoon vanilla extract
30 to 40 vanilla wafers
3 to 4 medium ripe bananas
1/4 cup cream of tartar

Separate the yolks from the whites of 3 of the eggs; set aside the whites. Add the remaining whole egg to the yolks.

In a saucepan, whisk together 1/2 cup sugar, flour and 1/2 teaspoon salt.
Add egg yolks, milk and bourbon. Cook uncovered, stirring often, until the mixture thickens, about 10 minutes. Remove from the heat and stir in the vanilla.

Preheat oven to 425 F. Spread a thin layer of pudding in a 1 1/2 quart casserole. Arrange a layer of vanilla wafers on top of the pudding. Thinly slice the bananas crosswise, about 1/8 inch thick. Arrange a layer of banana slices over the wafers.

Spread 1/3 of the remaining pudding over the bananas and continue layering wafers, bananas and pudding, ending with pudding. Bake for 10 minutes.

For the meringue, beat the reserved egg whites with cream of tartar until they are stiff. Gradually beat in the remaining 1/4 cup sugar until the whites will not slide out of the mixing bowl when it is tilted.

Spread the meringue over the pudding, making a few decorative peaks on top. Bake on a low rack until the meringue is lightly browned, 5 minutes. Let sit a few minutes before serving.




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