It IS sometimes hard to figure out what the "correct" version of a Disney recipe is as there are often several posted. The version I have of the Banana Bread Pudding is:
Banana Bread Pudding
Boma, Animal Kingdom Lodge
Serves 10 – 12
1 cup sugar
3/4 tsp cinnamon
5 eggs
1-1/2 cups heavy cream
1/2 pound cubed day-old brioche, croissants, challah, or Texas Toast (bread needs a high butter content)
3 bananas, sliced into 1/2-inch pieces
4 tbsp butter, cut into small cubes
Heat oven to 300 degrees. Mix the sugar and cinnamon together. In a separate bowl, beat the eggs, then add the milk, cream, and cinnamon sugar. Place half of the bread cubes in a 9X9-inch square pan. Cover with the sliced bananas, followed by the remaining bread. Pour the cream mixture over the entire dish, filling it two-thirds to three-quarters full. Press the top layer of bread into the liquid to prevent it from drying out. Scatter the butter cubes on top. Bake 60 to 70 minutes, until well set. Let sit for 20 minutes. Serve warm, with chilled vanilla sauce (below). Serves 10 to 12.
Vanilla Sauce:
1-1/2 cups heavy cream
3/4 cup milk
1/4 tsp vanilla extract
4-1/2 tbsp sugar
1 tbsp cornstarch
3 large egg yolks
Bring the cream, milk, vanilla, and sugar to a boil over medium heat, stirring occasionally. Remove from heat. Separately, whisk together the cornstarch and egg yolks. Temper the egg mixture by vigorously stirring in a few spoonfuls of the hot cream mixture, then blend the egg mixture into the remaining cream. Stir until well combined and thickened. Transfer into a bowl and set over an ice bath to cool before serving.
Anyway, I love this thread and subscribe to any thread with Disney recipes as I have a large collection of them and 99% of them are fabulous.
Here's a few sent to me by the chefs when I requested the recipes:
Passion Fruit Cheesecake
from
'Ohana, Polynesian Resort, Michael A. Thompson, Chef de Cuisine
Yield: serves 5
Cheese Cake
2.5 OZ cream cheese
1 ¼ OZ granulated sugar
1 ¾ OZ whole eggs
1 ¼ TSP whole milk
10 OZ butter
5 OZ egg yolks
Passion Fruit sauce
14 OZ condensed milk, can
7 OZ egg yolk
2 OZ lemon juice
8 OZ Passion fruit purée
Method of Preparation:
Place sugar, butter, cream cheese, and milk in a sauce pan.
Heat until almost boiling.
Temper with whole eggs and egg yolks.
Pour into baking dishes or spring form pans.
Bake at 225 degrees in a water bath for 30 minutes uncovered.
Top with passion fruit sauce and bake for additional 15 minutes.
Pretoria Punch
Boma, Animal Kingdom Lodge
1 1/4 oz Malibu Coconut Rum
3/4 oz Chambord Raspberry Liquor
1 1/2 oz Orange Juice
1 1/2 oz Cranberry Juice
1 1/2 oz Pineapple Juice
Mix ingredients over ice and shake well. Served garnished with a lime and an orange wedge.
Lapu Lapu
from Tambu Lounge, Polynesian Resort (#1 most popular drink in WDW)
1 ounce Myer's Rum
1/2 ounce Bacardi 151
Scorpion Mix (consists of half-and-half sour mix and orange juice) (made my own sour mix)
Enough ice to chill it, crushed so it fits in the pineapple
Garnish: Cherry
Served in: Hollowed fresh pineapple, the pineapple stem is the lid with a small wedge removed so a straw can be inserted. Cut the leaves off the stem and reattach to the "lid" using a shortened toothpick. Make a slice off the bottom of the pineapple so it will sit upright properly and not tip over. Yes, this means the bottom will be moist and sticky.
Puget Sound Mussels with Pernod and Grilled Sourdough
Artist Point at Disney's Wilderness Lodge
Servings: 1
1 lb. Mussels from Puget Sound (washed and debearded)
1/2 Cup Parsley chopped fresh
1/2 Tbsp. Anchovy Paste
1/4 Cup White Onions (diced small and pre-cooked on low heat until soft)
1/4 Cup Pernod
1/3 Cup White Wine
1/4 Cup Butter, unsalted
2 Tbsp. Chopped Fennel Tops
1 Tbsp. Olive Oil
Start with a hot pan that has a lid. Heat pan on the stove on medium heat. When pan is hot, pour olive oil in and let heat up for a few seconds.
Now add the parsley, anchovy paste, and onions and sauté quickly for ten seconds to flavor oil.
Next add all the mussels and stir or toss them around to coat lightly with other ingredients.
Carefully add the Pernod to the pan off of the heat source. Remember it is flammable so use caution especially around gas stoves. Return to heat and let simmer for fifteen seconds.
Next add the wine and immediately place a lid on the pan.Check after one or two minutes, as soon as the mussels start to open remove the lid and keep reducing the liquid until it is half the original amount.
Lower the heat and add the butter. Swirl the pan to incorporate all the liquid with the butter then finish by sprinkling chopped fennel over the top.
Pour into a serving bowl with a piece of toasted sourdough bread and serve.
From the Disney Cookbook
Crème Brǔlée Cheesecake
From Lumiére & Triton’s, Disney Cruise Line
12 – 16 servings
Crust
1 ½ cups graham crackers
1/3 cup plus 4 tsp. melted butter
¼ cup packed brown sugar
Preheat the oven to 350 °F.
Mix all crust ingredients in bowl of electric mixer until well combined. Cover thw bottom of a 10 inch springform pan (2 ½” high) with parchment paper (parchment paper is optional but keeps the crsut from sticking to the bottom). Put the cracker mix in the pan, and press to make a firm base. Make sure the crust covers the edges of the pan as the crème brǔlée mix may leak.
Bake for 15 minutes until golden brown. Cool on wire rack.
Crème Brûlée
2 1/3 cups heavy cream
1 vanilla bean, split
6 large egg yolks
10 TBSP sugar
Preheat the oven to 250°. Warm the cream and the seeds from the vanilla bean together in a saucepan for 10 to 15 minutes, to infuse flavours. In a medium bowl, mix the egg yolks and sugar together. Beat with an electric mixer at high speed for about 3 minutes, or until the mixture turns whitish in color.
Using a wire whisk, add a cup of the cream mixture into the yolks, then gradually mix the egg yolk mixture back into the remaining cream mixture. (This process, which is called “tempering” , allows the yolks to be incorporated into the warm cream without becoming scrambled. ) Pour onto the top of the cooked crust.
Bake for 45 minutes. Cool on a wire rack.
Cheescake Mix
3 1/2 cups plus 3 TBSP cream cheese
1 ½ cups sugar
¼ cup heavy cream
½ tsp. vanilla extract
1 ½ cups whole eggs
¼ cups egg yolks
Preheat oven to 200°. In a medium bowl use a mixer to blend cream cheese, sugar, heavy cream, and vanilla extract until smooth. Scrape the bowl often to prevent lumps from forming.
Gradually add the whole eggs, a little at a time, scraping the bowl often. Add the egg yolks. Pour onto the top of the Crème Brûlée.
Bake for 3 ½ hours, or until a gelatinous consistency is achieved. Chill overnight.
Caramel Sauce
1 can (6 ounces) evaporated milk (2/3 cup)
1 package (8 ounces) caramels
Melt the evaporated milk and caramels together in a small saucepan, stirring until smooth. Cut the cheesecake into between 12 and 16 portions.
Drizzle the caramel sauce on top of the cheesecake slices before serving.
Good with a sweet German Eiswein or a Tawny Port.
Has anyone ever had any luck getting recipes from the California Grill? I've written and called trying to get the Honey Crunch Cake recipe but to no avail