Blueberry compote for cheesecake

When I visited my grandmother in summer, I always looked forward to the comforting banana bread pudding she’d make. With its crusty golden top, custard-like inside and smooth vanilla sauce, this blueberry compote for cheesecake is a real homespun dessert. Now I make it for my grandchildren. Pour over bread cubes and stir to coat.

40 minutes or until a knife inserted in the center comes out clean. Meanwhile, for sauce, melt butter in a small saucepan. Stir in milk and corn syrup. Cook and stir over medium heat until the mixture comes to a full boil. Serve warm sauce over warm pudding. Banana Bread Pudding Tips Do you refrigerate banana bread pudding?

Yes, you should refrigerate banana bread pudding. Because this is a traditional custard made with eggs and milk, leftovers should be covered with plastic wrap or foil and refrigerated. What other toppings can you add to this recipe? To switch up this recipe, drizzle on some caramel sauce or melted Nutella.

You can also sprinkle servings with mini chocolate chips or toffee brickle pieces. To make these cute tarts more quickly, add the filling to store-bought phyllo tart shells. On a work surface, unroll crusts. Cut 24 circles with a floured 3-in. Press circles onto bottoms and partway up sides of ungreased muffin cups, smoothing edges. Prick bottoms generously with a fork.

Bake until light golden brown, 5-7 minutes. Remove from pans to wire racks to cool completely. Fold in a third of the whipped topping, then fold in remaining topping. If desired, dust with confectioners’ sugar. Tis the season to be jolly. Celebrate with some Yuletide specials of Bake Off. Can Dick Strawbridge and his wife Angel bring a French chateau back to life?