Enjoy layers of pudding, wafers, and banana topped with a fluffy meringue that's been toasted to perfection.
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Servings: 6 to 10
6 large eggs, separated, plus one whole egg
3/4 cup granulated cane sugar, divided
1/4 cup all-purpose flour
1 teaspoon kosher salt
4 cups whole milk
2 teaspoons vanilla bean paste or extract
1 box vanilla wafers, about 60 cookies
5 large ripe bananas, sliced
Let's get Cooking...
In a small bowl, lightly beat 6 egg yolks with one whole egg.
In a small saucepan, whisk together 1/2 cup sugar, flour and salt. Stir in the beaten eggs followed by the milk. Simmer the mixture, uncovered, over medium-low heat, stirring frequently until the mixture thickens, about 10 minutes. Remove from heat and stir in the vanilla.
Preheat oven to 425 degrees.
Spread a thin layer of the pudding into the bottom of a 2-quart casserole dish. Arrange a layer of vanilla wafers on top of the pudding followed by the banana slices. Spread one-third of the remaining pudding over the bananas and continue layering wafers, bananas and pudding, making sure to end with pudding.
To make the meringue topping, beat the reserved egg whites with a pinch of salt until medium peaks form. Gradually incorporate the remaining 1/4 cup sugar and continue beating until glossy stiff peaks form.
Spread the meringue over the pudding with a spatula, making a few swirls. Bake until the meringue is lightly toasted and golden brown, about 6 minutes.