We are huge fans of the banana pudding at Blue Hound Barbecue in Dillard and no meal there is complete without that sweet ending. It’s just that much better than any other banana pudding around. Will they share the recipe?
— Mary Anne Hunt, Gainesville
When Kyle Bryner, owner and founder of Blue Hound Barbecue, sent us this recipe, he wrote, “We wanted our banana pudding to be simple, delicious and familiar. I feel that is why many people love our pudding. It’s not canned or powdered, it’s a true cooked pudding, and while it takes a little more effort, the result is worth it!”
This is a dessert that requires a little planning. The custard is prepared in a double boiler, which helps keep the milk from scorching, and then refrigerated overnight. The next day the bananas and vanilla wafers (the restaurant uses Nilla-brand wafers) are added and the mixture is refrigerated again for at least 1 hour.
About all those vanilla wafers, Bryner said, “We know this looks like a lot of wafers, but once the pudding rests with the wafers, the pudding soaks in. The result is almost like a cross between bread pudding and banana pudding.”
At the restaurant, a serving is 3/4 cup.
Blue Hound Barbecue’s Banana Pudding
- 5 cups whole milk
- 1 1/2 cups granulated sugar
- 1/2 cup cornstarch
- Pinch salt
- 4 egg yolks
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla paste
- 3 bananas, cut into 1/4-inch slices
- 65 vanilla wafers (from 1 1/2 11-ounce boxes), plus 12 more wafers for garnishing
- Whipped cream, for serving (optional)
- Make custard: In a double boiler with the water boiling over high heat, whisk together milk, sugar, cornstarch and salt. Whisk constantly as the mixture cooks until it thickens, about 15 minutes. Reduce heat to low.
- In a large bowl, whisk egg yolks. Add a ladleful of hot milk mixture to the yolks and whisk to combine. Add a second ladle of hot milk mixture and whisk to combine. Continue until all the hot milk mixture has been added to the egg yolks. Transfer mixture to the double boiler. Raise heat to medium and cook, stirring frequently, until mixture thickens and coats the back of a spoon, about 3 minutes. Remove from heat and add butter and vanilla paste. Whisk until butter melts and mixture is smooth. Transfer mixture to another large bowl and allow to cool, then cover and refrigerate overnight.
- The next day, remove custard from refrigerator and stir in bananas and vanilla wafers and transfer to a serving dish. Cover and return to the refrigerator for at least 1 hour.
- When ready to serve, cover with whipped cream, if desired, and garnish with 10 whole wafers, crush the remaining 2 whole wafers and sprinkle on top.
Serves 10.
Per serving: 500 calories (percent of calories from fat, 28), 8 grams protein, 84 grams carbohydrates, 57 grams total sugars, 2 grams fiber, 16 grams total fat (6 grams saturated), 96 milligrams cholesterol, 219 milligrams sodium.
From the menu of ... Blue Hound Barbecue, 6712 Highway 441 North, Dillard; 706-800-8020, bluehoundbarbecue.com.
Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of the restaurant in the subject line.
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