This page gathers five pudding recipes with a mix of chilled desserts, baked banana pudding, and a classic savory side. Each one uses a distinct method, from dissolving gelatin and folding in whipped topping to baking custard over bananas or setting a bread pudding with warm sauce.
The recipes below show different ways pudding can be finished and served, whether layered with cookies, baked until golden, or spooned into dishes after chilling. Several rely on a smooth mixture or a well-heated pan, so the method matters as much as the ingredients.
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- Orange Push Pop Pudding
- Yorkshire Pudding: Light, Puffy, and Perfect for Roasts
- Orleans Bread Pudding
- Oven-Baked 5-Ingredient Caramelized Banana Pudding
- Paula Deen’s Not Yo Momma’s Banana Pudding
Orange Push Pop Pudding
Orange Push Pop Pudding starts with orange gelatin dissolved in boiling water, then cooled with cold water before instant vanilla pudding mix is whisked in. Fresh orange zest and thawed whipped topping are folded in at the end, giving the dessert a fluffy texture with bright citrus flavor. It is finished by chilling until fully set and then spooned into serving dishes.
A key method detail is the short rest between mixing stages: after the gelatin mixture is refrigerated until it begins to thicken, the dry pudding mix is whisked in, then the bowl returns to the refrigerator again before the topping is folded through. That sequence helps the pudding stay smooth and airy instead of setting too soon.
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Yorkshire Pudding: Light, Puffy, and Perfect for Roasts
Yorkshire Pudding is a savory baked batter made from flour, milk, eggs, and salt, with vegetable oil or beef drippings heated in each muffin cup before the batter goes in. The hot fat is what helps the puddings puff and brown, making them a traditional partner for roast dinners. They are served hot, often with gravy.
The method depends on a very hot oven and a preheated muffin tin. After the tin and fat are sizzling, the batter is poured in only halfway so there is room for the puddings to rise. The oven door should stay closed during baking, since opening it can cause the puddings to collapse before they turn golden brown.
Get the full Yorkshire Pudding: Light, Puffy, and Perfect for Roasts recipe
Orleans Bread Pudding
Orleans Bread Pudding begins with torn stale French bread soaked in whole milk until softened, then mixed with eggs, sugar, and vanilla. Raisins can be folded in, and the mixture is baked in a buttered 9×13-inch dish until the top turns golden and the center sets. After a short rest, it is cut into squares.
The sauce is made separately by combining sugar, butter, beaten egg, and apple juice or milk in a saucepan over low heat. It is stirred constantly until smooth and glossy, with no rapid boiling, and vanilla is added off the heat. That warm sauce is spooned over each serving, which gives the bread pudding a rich finish.
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Oven-Baked 5-Ingredient Caramelized Banana Pudding
Oven-Baked 5-Ingredient Caramelized Banana Pudding is a simple baked custard dessert built around ripe banana slices, sweetened condensed milk, beaten eggs, vanilla, and cinnamon. The bananas are arranged in an overlapping layer in a greased pie plate, then covered with the smooth custard mixture. It bakes until the edges are set and the top is lightly golden.
A useful method detail is tapping the pie plate gently after the custard is poured in, which helps the mixture settle between the banana slices. The dish then rests after baking so the center can finish setting, and it is served warm with an extra pinch of cinnamon if desired.
Get the full Oven-Baked 5-Ingredient Caramelized Banana Pudding recipe
Paula Deen’s Not Yo Momma’s Banana Pudding
Paula Deen’s Not Yo Momma’s Banana Pudding is a layered dessert built in a 9×13-inch pan with cookies, sliced bananas, and a creamy pudding filling. The pudding mixture starts with instant French vanilla pudding and milk, while cream cheese and sweetened condensed milk are beaten smooth in a separate bowl. Cool Whip is folded in before everything is spread over the bananas.
The assembly is straightforward but important: one bag of cookies lines the pan first, the banana layer goes on top, and the finished cream mixture is spread over that base before the second bag of cookies covers the surface. After that, the pudding is chilled for at least an hour, or even overnight, so the layers can firm up together.
Get the full Paula Deen’s Not Yo Momma’s Banana Pudding recipe
