Showing posts with label pudding. Show all posts
Showing posts with label pudding. Show all posts

Monday, March 25, 2019

Lemon Blueberry Croissant Bread Pudding / #SpringSweetsWeek



This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweets Week recipes. All opinions are mine alone.

Welcome to #SpringSweetsWeek! This week I am joining a group of fun bloggers to bring you ideas  and recipes for celebrating spring! In conjunction with the fun, sweet treat recipes, we are having an awesome giveaway that I know you will want to be a part of! All you have to do is follow the information below to enter. 

Today, I made a Lemon Blueberry Croissant Bread Pudding! This bread pudding would be the perfect ending to any meal, and don't tell anyone, but it tastes awesome in the morning too! I used fresh bakery croissants because I love the additional layer of flavor they give to the dish. But, to be truthful, I never met a bread pudding I didn't love!
This recipe is easy to follow and it doesn't take long to make. It is easier however, to make the lemon curd a day or two before making the bread pudding. Once this recipe was made, I added a lemon sauce to the dish. The bread pudding is wonderful with or without the sauce, but I was looking for more lemon flavor, and this sauce is it! I placed the sauce on the plate under the bread pudding and then drizzled more on the top of the dish. Either way you fix it, you will love it!
Lemon Blueberry Croissant Bread Pudding
(serves approx. 6-8)
(printable recipe at end of page)

8 large Croissants
8 ounce Fresh Blueberries
3 Eggs
1 cup Heavy Whipping Cream 
1/2 cup Sugar
Juice of 2 lemons
1 cup Lemon Curd 

Lemon Curd
1/3 cup Sugar
2 teaspoon Corn Starch
2 teaspoons Lemon Peel, finely shredded
1/4 cup Lemon Juice
1/4 cup Butter
2 eggs, beaten


Lemon Sauce
1 cup Water
1/2 cup Sugar
2 tablespoons Cornstarch
1/8 teaspoon Salt
1 tablespoon Butter
2 tablespoon Lemon Zest
1/3 cup fresh Lemon Juice
1/4 teaspoon Vanilla



Start by making the curd:


In a medium saucepan, mix together the sugar, corn starch, lemon peel, and juice over medium heat.
In a bowl, beat the 2 eggs.
Go back to the saucepan, and stir in the butter until melted. Stir the sauce constantly until it becomes thick and bubbly.
Add half of the egg mix to the bowl and stir to incorporate it. 
Add all the ingredients in the bowl back into the pan. Cook and stir for 2 more minutes, then remove from heat. Cover with wax paper and let cool. The curd can sit in the refrigerator for at least 3-4 days.

To make the Bread Pudding:
Chop the croissants into small bite size pieces. Place the croissants and the Blueberries into the pan. I used a Swiss Diamond round casserole to bake this in. 
In a separate bowl mix the three eggs, heavy whipping cream, 1 cup curd sugar, and the lemon juice.
Pour the mix over the croissants, push all the ingredients down into thee mix so they are submerged, and bake at 350 degrees for 40-50 minutes. Make the lemon sauce while the bread pudding is baking.

To make the Lemon Sauce:

Place water in a sauce pan and add the sugar and salt. Use a sieve to put cornstarch through and into the pan, stirring as added. Use medium heat until smooth and it thickens. Stir in butter, lemon juice, and vanilla. Remove from heat.
Place a small puddle of sauce on the plate.
Place a scoop of Lemon Blueberry Croissant Bread Pudding  on top of the sauce. Enjoy warm or cold!



Thank you so much for stopping by today on Day 1 of #SpringSweetsWeek! Scroll down and find links to all of the other bloggers with delicious and fun recipes for today, plus info on how to enter the amazing giveaway!

Check out all these fun and yummy recipes:


Welcome to #SpringSweetsWeek 2019 hosted by Heather from Hezzi-D’s Books and Cooks and Christie from A Kitchen Hoor’s Adventures! What better way to celebrate the coming of spring than with food and a fun giveaway? 30 bloggers from around the country have come together to share over 100 sweet recipes perfect for spring!  Get ready to ditch your hats, coats, and snow boots and get ready for some delicious sweet treats like cupcakes, cookies, sweet breads, and cocktails! Our #SpringSweetsWeek sponsors are helping us give away some great prizes. Thank you so much Swiss Diamond, Dixie Crystals, Nancy’s Yogurt, Sprinkle Pop, Adams Extracts, Barleans, Melissa’s Produce, and PEEPS® for your generosity. We have an incredible giveaway below and would love if you would take a moment to read about it and what you can win!

Check out the amazing prizes you can win in our #SpringSweetsWeek Giveaway!

Prize #1:  Swiss Diamond Cookware is giving one winner an XD Nonstick 6 Piece Newlywed Kitchen Kit!  Swiss Diamond’s 6-Piece XD Newlywed Set is the ultimate nonstick cookware collection, with a pot or pan for nearly every recipe you can think of! Nothing conducts heat more efficiently than diamonds, and combined with the extra-thick cast aluminum body, these pans have amazingly even heat distribution. With this superior heat retention, they sear ingredients as well as stainless steel, but without the messy cleanup. The XD nonstick coating releases so well, you can cook anything without a drop of oil or butter.   This set includes a 9.5" fry pan, an 8" fry pan, a 2.2 quart saucepan with lid, and 5.5 quart soup pot with lid. Swiss Diamond® International dates back to 1974, when HORT Coating Center SA was founded in Sierre, Switzerland, as a scientific research company exploring new materials and surface coatings. Fast forward a few years to 2001, when a revolutionary nonstick coating suitable for use on cookware was developed, which led to the creation of Swiss Diamond® International SA. Visit https://www.swissdiamond.com/ for delicious recipes and the best nonstick cookware around. Prize #2: Dixie Crystals is giving one winner the Wilton Ultimate Cake Decorating Tools Set!   What better way to decorate your cakes made with Dixie Crystals sugar then to use this decorating set?  A blue and white rectangular organizer caddy has 4 see-through drawers and 2 top compartments for holding tips, plus slots on the side to hold spatulas.  Included in the caddy are 263 pieces including piping tips, a practice board, decorating bags, straight and angled spatulas, flower nails and an icing comb. There's also a lot of handy fondant tools including a roller, cut-out sets, impression mats, modeling tools, shaping foam and a fondant smoother. It's a cake decorators dream! Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. Our pure cane sugar products are all natural, non-GMO and provide consistently delicious results.   Visit www.dixiecrystals.com for hundreds of recipes, holiday ideas, great ways to get kids baking in the kitchen, and plenty of baking videos. Prize #3:  Melissa's Produce is giving one winner an Organic Family Produce Box.  This box contains 100% organic fruits and vegetables including kale, cucumbers, apples, pears, lemons, oranges, carrots, onions, celery, garlic, and so much more!  It's easy to get in your five servings of fruits and vegetables with this fun produce box. Joe and Sharon Hernandez founded Melissa's Produce with a decade of produce industry experience in a small, rented produce warehouse lunchroom. The original office had just three telephones and four chairs.  In a few short years the company would grew to occupy a newly renovated and expanded 280,000 square foot office and warehouse complex.  The Melissa's brand is named after Joe and Sharon's daughter, who takes an active role in the company.  The company's Food Service Division has become a full-service operation that supplies culinary professionals with staples, exotics and Melissa's full line of organic produce.  Visit https://www.melissas.com to find the best fruits, vegetables, gifts, and to get tasty recipes! Prize #4: Nancy's Yogurt is giving one winner a fabulous Nancy's Yogurt tote bag full of fun items!   One winner will receive a tote bag stuffed with coupons for free Nancy's Yogurt products, a super cute T-shirt, recipe cards, and Post-Its.  It's everything you need to learn more about Nancy's Yogurt. Chuck and Sue Kesey opened Springfield Creamery in Oregon in 1960 right after they got married.  For the first decade they focused on bottling glass jugs of milk for home delivery and school lunches.  Nancy Van Brasch Hamren joined the Creamery in 1969 and shared her recipe for making yogurt.  Nancy’s became the first yogurt sold in the United States to contain live probiotics.  In 1999 Nancy's Yogurt began distributing to all 50 states.  Today there are nearly 60 employees and Springfield Creamery makes over 100 cultured dairy and soy products.   To learn more about Nancy's Yogurt, the products they sell, and how they make their products visit https://nancysyogurt.com/. Prize #5:  PEEPS is giving one winner a gift card to PEEPS® & Co.  The winner can choose from a variety of delicious PEEPS® & Co candy items as well as apparel.  They even have fun gifts like throw blankets, slippers, plush bunnies, and socks.   The choice is yours! Just Born, the company that makes PEEPS® & Co., was founded in 1923 in New York and moved to Bethlehem, Pennsylvania in 1932.  Just Born got its name when founder, Sam Born, proudly displayed in his store window an evolving line of daily-made candy, declaring them "just born".  Today we enjoy the wonderful combination of sweet colored sugar and fluffy marshmallows that create the unforgettable taste experience of PEEPS® Brand Marshmallow Candies.  Visit https://www.marshmallowpeeps.com/ to buy PEEPS® & Co. candy, gifts, and apparel. Prize #6:  Barlean's is giving one winner a bottle of Seriously Delicious Omega-3, Extra Strength Ideal CBD Hemp Oil, and a bag of Super Seeds.    Seriously Delicious Omega-3 is a tasty way to add Omega-3's to your diet without a fishy after taste.  The Extra Strength Ideal CBD Hemp Oil is made from US grown hemp, contains no artificial ingredients, has a natural mint flavor, and is gluten free, vegan, and is known to promote health and to keep people resilient to changes in their environment.  Super Seeds are a delicious way to add antioxidants and Omega-3's to your morning oatmeal, smoothies, and yogurt.  Barlean's believes that people can make a difference in the world through ordinary purchases. They are on a mission to make premium natural supplements and functional foods that feed the mind and body and using our profits to support outreach programs for people in need, both locally and around the world.  Visit www.barleans.com to learn more about their products, community, and where you can purchase their products. Prize #7:  Adams Extract is giving one winner four of their amazing extracts and a set of their food colors.   The extracts include Pure Almond Extract, Pure Vanilla Extract, and Pure Lemon Extract.  The winner will also receive Adams Best Twice as Strong Vanilla which is awesome to bake with.  John A. Adams began making and selling his Green Plant Sarsaparilla extract in 1888 in Battle Creek, Michigan. In 1905, he moved his family to Beeville, TX.  Working with just $6.71 worth of materials on top of an old icebox, John A. Adams created a new formula for vanilla.  His wife tested it by whipping up a cake and announced, "John, this is the BEST flavoring I have ever used.” “Well, that’s old man Adams BEST,” he responded. The name stuck, and Adams Best was born!  Today, Adams manufactures and markets under several Adams Brand banners, including Adams Best®, Adams Extract®, Adams® Seasoning & Spice, and many more.   To learn more about Adams Extract, to shop their products, or to find delicious recipes visit https://www.adamsextract.com/default.aspx. Prize #8:  Sprinkle Pop is giving one winner six fabulous sprinkle mixes from their Easter collection!   The sprinkle mixes include Hangin' with my Peeps, Bewitched, Signature, Green Tea, Cottontail Confetti, and Egg Hunt.  These fun sprinkles are a great addition to any spring or Easter baked goods.  Liz Butts founded Sprinkle Pop in Texas.  Liz found that not only can she pinpoint exactly what sprinkle color combinations work best together, she can create a custom blend with the perfect textures.  She grew the business from a one-woman show operating out of the small “sprinkle room” in her house on nights and weekends then soon expanded to a dedicated warehouse space with a devoted team of sprinkle fairies in under a year. She makes delicious sprinkle mixes that are custom, vibrant and luxurious.  Over 50% of all the sprinkles are dyed in house so they are one of a kind!   Visit https://sprinklepop.shop/ to shop their sprinkles, learn how they give back to the community, and for fun recipes!












dessert bread pudding blueberries croissants lemon spring recipe #SpringSweetsWeek
dessert, treats, snacks, cake, comfort food
Yield: 6-8Pin it

Lemon Blueberry Croissant Bread Pudding

ingredients:

Lemon Blueberry Croissant Bread Pudding
  • 8 large Croissants
  • 8 ounce Fresh Blueberries
  • 3 Eggs
  • 1 cup Heavy Whipping Cream
  • 1/2 cup Sugar
  • Juice of 2 lemons
  • 1 cup Lemon Curd
Lemon Curd
  • 1/3 cup Sugar
  • 2 teaspoon Corn Starch
  • 2 teaspoons Lemon Peel, finely shredded
  • 1/4 cup Lemon Juice
  • 1/4 cup Butter
  • 2 eggs, beaten
Lemon Sauce
  • 1 cup Water
  • 1/2 cup Sugar
  • 2 tablespoons Cornstarch
  • 1/8 teaspoon Salt
  • 1 tablespoon Butter
  • 2 tablespoon Lemon Zest
  • 1/3 cup fresh Lemon Juice
  • 1/4 teaspoon Vanilla

instructions:

Lemon Curd
  1. In a medium saucepan, mix together the sugar, corn starch, lemon peel, and juice over medium heat.
  2. In a bowl, beat the 2 eggs.
  3. Go back to the saucepan, and stir in the butter until melted. Stir the sauce constantly until it becomes thick and bubbly.
  4. Add half of the egg mix to the bowl and stir to incorporate it.
  5. Add all the ingredients in the bowl back into the pan. Cook and stir for 2 more minutes, then remove from heat. Cover with wax paper and let cool. The curd can sit in the refrigerator for at least 3-4 days.
Lemon Sauce
  1. Place water in a sauce pan and add the sugar and salt. Use a sieve to put cornstarch through and into the pan, stirring as added. Use medium heat until smooth and it thickens. Stir in butter, lemon juice, and vanilla. Remove from heat.
  2. Place a small puddle of sauce on the plate.
  3. Place a scoop of Lemon Blueberry Croissant Bread Pudding on top of the sauce. Enjoy warm or cold!
Bread Pudding
  1. Chop the croissants into small bite size pieces. Place the croissants and the Blueberries into the pan. I used a Swiss Diamond round casserole to bake this in.
  2. In a separate bowl mix the three eggs, heavy whipping cream, 1 cup curd sugar, and the lemon juice.
  3. Pour the mix over the croissants, push all the ingredients down into thee mix so they are submerged, and bake at 350 degrees for 40-50 minutes. Make the lemon sauce while the bread pudding is baking.
Created using The Recipes Generator










Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Swiss Diamond, Nancy’s Yogurt, Barlean’s, Sprinkle Pop, PEEPS, Melissa’s Produce, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older.   All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Eight (8)  winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.

Tuesday, March 14, 2017

Mini Shamrock Pie / #Pi Day

Today is March 14, which means that it is also Pi Day! 3.14! So I joined up with some other bloggers to celebrate this day, the ratio of the circumference of a circle to its diameter, by making pie!

This Mini Shamrock Pie is a tasty, fun way to celebrate not only Pi day, but also St. Patrick's Day! The recipe calls for store bought pie shells, with homemade filling, making this Pi Day dessert, simple, quick, fun and tasty! 

Mini Shamrock Pie
(printable recipe at end of post)

1/2 cup Sugar
2 tablespoons Cornstarch
2 cups Milk
2 Egg Yolks, beaten
2 tablespoons Butter
1 1/2 teaspoons Vanilla
Green Food Color
1 sheet frozen Pie Pastry
small shamrock cookie cutter
4 Pre made 5" Pie Shells
Leprechaun Sprinkles 

In preparation for this recipe, have your ingredients, on the counter, measured and ready to use. Place your egg yolks in a medium bowl, to accommodate 1 cup of liquid.

Combine sugar, cornstarch and milk in a medium saucepan. Cook, stirring the entire time over medium heat until it becomes thick and bubbly. Once it is bubbly, cook for 2 minutes more, stirring constantly. Remove from heat.
Measure 1 cup of the mix to the egg yolk and mix together. 
 Pour the egg mix into the pan with the rest of the milk mixture.
Cook and stir 2 minutes more.
Remove the pan from the heat, and stir in the butter and vanilla until combined.
Add green food coloring, and mix until combined. I used liquid food color for this recipe, but you could also use paste color.
Pour pudding in to a bowl and cover with plastic. Place plastic on the surface of the pudding, to prevent air from getting to it. Chill in fridge.
While your pudding is chilling, unroll 1 sheet of the pie crust and cut out small shamrocks. Bake for 5-7 minutes at 350 degrees.
Bake the pie shells according to the package directions.
Let the pie crusts cool.
Fill the pie crusts with the pudding. Decorate with sprinkles. Decorate the cut shamrocks with sprinkles by spraying a little water on the crust, then pouring sprinkles on the crust. Let dry.

Thanks so much for stopping by to celebrate Pi day with me! 
 Follow The Freshman Cook!


Continue scrolling down to see what my other Pi loving friends  created to celebrate today!

Cherry Hand Pies from Love and Confections

Chocolate Orange Free Form Pie from The Bitter Side of Sweet

Chocolate Peanut Butter Freezer Pie from Feeding Big

Fried Apple Pies from Cindy’s Recipes and Writings

Gluten Free Death By Chocolate Pie from Gluten Free Crumbley

Mini Shamrock Pie from The Freshman Cook

Shepherd’s Pie Pizza from The Spiffy Cookie

Sweet Potato Pie from My Catholic Kitchen


print recipe

Mini Shamrock Pie

INGREDIENTS:

  • 1/2 cup Sugar
  • 2 tablespoons Cornstarch
  • 2 cups Milk
  • 2 Egg Yolks, beaten
  • 2 tablespoons Butter
  • 1 1/2 teaspoons Vanilla
  • Green Food Color
  • 1 sheet frozen Pie Pastry
  • small shamrock cookie cutter
  • 4 Pre made 5" Pie Shells
  • Leprechaun Sprinkles

INSTRUCTIONS:

  1. In preparation for this recipe, have your ingredients, on the counter, measured and ready to use. Place your egg yolks in a medium bowl, to accommodate 1 cup of liquid.
  2. Combine sugar, cornstarch and milk in a medium saucepan. Cook, stirring the entire time over medium heat until it becomes thick and bubbly. Once it is bubbly, cook for 2 minutes more, stirring constantly. Remove from heat.
  3. Measure 1 cup of the mix to the egg yolk and mix together.
  4. Pour the egg mix into the pan with the rest of the milk mixture.
  5. Cook and stir 2 minutes more.
  6. Remove the pan from the heat, and stir in the butter and vanilla until combined.
  7. Add green food coloring, and mix until combined. I used liquid food color for this recipe, but you could also use paste color.
  8. Pour pudding in to a bowl and cover with plastic. Place plastic on the surface of the pudding, to prevent air from getting to it. Chill in fridge.
  9. While your pudding is chilling, unroll 1 sheet of the pie crust and cut out small shamrocks. Bake for 5-7 minutes at 350 degrees.
  10. Bake the pie shells according to the package directions.
  11. Let the pie crusts cool.
  12. Fill the pie crusts with the pudding. Decorate with sprinkles. Decorate the cut shamrocks with sprinkles by spraying a little water on the crust, then pouring sprinkles on the crust. Let dry.
Created using The Recipes Generator











Sunday, July 12, 2015

Tapioca Pudding and Chocolate Sugar Cookie Cups/#SummerofPudding

The #SummerofPudding is in full swing, and today I am sharing my all time favorite pudding, Tapioca! I have loved tapioca since I was a kid; so a long time! I made some Chocolate Sugar Cookie Cups to showcase just how creamy, rich and good tasting this tapioca pudding from KozyShack is! This is a simple sugar cookie recipe that is easier to do than cutouts!These are perfect for all your summertime celebrations, or just when you want a little something special! Just a reminder~ National Tapioca Pudding Day is coming up this Wednesday, July 15. So join the celebration and savor the creamy goodness of  KozyShack Tapioca Pudding! You are truly going to love these!
 Tapioca Pudding and Chocolate Sugar Cookie Cups

Saturday, June 27, 2015

Chocolate Pudding Party on the Porch!~#Summer of Pudding

Did you know that yesterday was National Chocolate Pudding Day?! So what better day to have a Chocolate Pudding Party and celebrate! We had such a great time enjoying toppings, fruits, and a chocolate mousse that tasted amazing! We were slightly interrupted by a rather nasty afternoon thunderstorm, but the food was fantastic, the company was wonderful, and everyone had fun!

Wednesday, July 2, 2014

Panna Cotta w/ a Blueberry Compote/#foodieextravaganza

Welcome to the Foodie Extravaganza!  
We are a group of bloggers who love to blog about food!  And each month we all incorporate one main ingredient into a recipe.  This month the ingredient is blueberries.  We hope you all enjoy our delicious blueberry foods this month and come see what next month's new ingredient is.  If you would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza.
We would love to have you!


It's time for blueberries, which for me, means Panna Cotta topped with a Blueberry Compote! I love blueberries and don't you think they are the perfect summertime fruit? Panna Cotta is easy to make, and the blueberry compote is just as easy. Plus, I used Truvia instead of sugar for fewer calories. The best part is that they have to be made ahead of time, so it is the perfect dessert!
 Panna Cotta w/ a Blueberry Compote

Thursday, July 12, 2012

Chocolate Banana Nilla Wafer Bowl

Welcome to Day 3 of our "Mini Week " here at The Freshman Cook! Don't forget to enter our giveaway for the "Just Desserts" 25 piece parfait and the "Just Mini Desserts" cookbook. Enter every day up to Sunday at 11:59 pm PST. Leave me a comment telling me what your favorite mini dessert is. You can leave a comment everyday, even the same comment if you want, and for extra entries, like The Freshman Cook on facebook, and follow us. Easy to enter!

Today we made a Mini Chocolate Banana Nilla Wafer Bowl. When my son was growing up he loved Nilla Wafers and Bananas in Vanilla pudding. Of course, so did I and so did my husband. It was our true comfort food.! I even make my son a Nilla Wafer Cake for his birthday every year! Comfort food for the whole family! But I wanted to dress up this favorite of ours, so I added some nutella and gave an old favorite a new look, and it tastes delicious. I hope you think so too!
Mini Chocolate Banana Nilla Wafer Bowl
Old Fashioned Vanilla Pudding
(Katie Anderson-Allrecipes)
Makes enough for 4 1/2 cup bowls
2 tablespoons Sugar
1 tablespoons Cornstarch
1/8 teaspoon Salt
1 cup 2% Milk
1 Egg Yolk, lightly beaten
1 1/2 teaspoons Butter
1/2 teaspoon Vanilla

Everything Else
 1/2 cup Nutella
2-3 tablespoons Milk
Mini Nilla Wafers
1 tablespoon Butter, melted
1 medium Banana
Place the mini nilla wafers in a zip lock bag. 
Roll over them with a rolling pin and crush.
Mix in your melted butter and stir.
Distribute the crushed wafers between the four bowls.
Push the crumbs on the bottom of the bowl 
and up the sides just slightly.
Set aside.
Place the nutella in a saucepan double boiler setup,
and melt it slowly. Add the milk to the melted nutella
and stir until it is smooth and a bit thinner than it was
originally. Let the nutella sit on low 
while you make the pudding.
In a saucepan, combine your sugar, cornstarch and salt.
Gradually stir in your milk.
 Cook and stir over medium heat....
until thickened and bubbly. Reduce the heat, and stir 2
 minutes longer. Remove from heat.
Stir a small amount of the hot milk mixture into the egg mix.
This is tempering your egg. The egg will get used to the
heat a little at a time, and will not curdle or cook.
Return all of the hot milk mixture and the 
egg and milk mix into the saucepan. 
 Stirring constantly, bring the mix to a gentle boil.
Cook and stir for 1 minute.
Gently stir in vanilla and butter.
Cool for 15 minutes.
While the pudding is cooling, dip half of some mini nilla
wafers into the nutella. Place on a plate with wax paper
on it and put in the fridge to set.
Stir the pudding occasionally during the 15 minutes
that the pudding is cooling.
Place a tablespoon of nutella sauce in each bowl.
If you have any extra, distribute it evenly.
Slice a thin piece of banana for each bowl,
and place it in the center of the bowl over the nutella.
Place pudding over the banana.
Place the bowls in the refrigerator for an hour minimum.
Once the pudding is chilled, garnish your bowls.
Slice 4 more pieces of banana. 
Place a slice of banana on top of the bowl
and place a nutella covered mini nilla wafer
next to it.
Enjoy!

Thanks for joining me today!
 Don't forget about our giveaway, and stop by
tomorrow for some more mini dessert!