Toasted Meringue Banana Pudding
Prep time
Cook time
Total time
This Toasted Meringue Banana Pudding is a fun twist on a classic dessert. Homemade vanilla pudding layered with Nilla wafers, and fresh bananas. Topped with a homemade marshmallow meringue and then toasted.
Serves: 8 servings
  • ⅔ cup granulated sugar
  • ¼ cup cornstarch
  • pinch of salt
  • 4 cups whole milk
  • 4 large eggs
  • 2 tablespoons unsalted butter
  • 2 teaspoons vanilla extract
  • 4 large egg whites
  • ¼ teaspoon cream of tarter
  • pinch of salt
  • ½ cup granulated sugar
  • 1 (11-ounce) box vanilla wafer cookies
  • 4 ripe bananas, sliced
  1. In a medium saucepan, whisk together the sugar, cornstarch and salt. Slowly whisk in the milk until smooth and well combined. Set over medium heat and cook until just warmed through.
  2. In a large bowl, whisk the eggs. Slowly pour half of the warmed milk into the eggs, while continuing to whisk. Then return the egg/milk mixture to the saucepan. Place over moderate heat and cook, whisking constantly, until the pudding thickens and begins to bubble lightly, about 8 to 10 minutes. Remove from heat and whisk in the butter and vanilla until well incorporated. Pour the pudding into a bowl, through a fine mesh sieve to remove any lumps. Cover the top with plastic wrap, making sure to lay it directly on the surface of the pudding. Chill for at least 2 hours.
  3. To make the meringue, combine the egg whites, salt and cream of tarter in the bowl of a stand-mixer. Whisk on medium speed until frothy and just beginning to double in size. Then slowly stream in the sugar until all has been added. Increase the speed to high and beat until glossy stiff peaks form. Set aside.
  4. To assemble the pudding, you can make one large pudding or individual servings. Pour a bit of the chilled pudding into small ramekins and then top with crushed wafers and banana slices. Repeat with more pudding and more wafers and bananas. Continue until all ingredients have been used. Cover with plastic wrap and chill for at least 1 hour.
  5. Top the pudding with the meringue and make swirls with the back of a spoon. Using a kitchen torch, toast the meringue. Serve immediately or store in the fridge until ready to eat. Enjoy!
Recipe by The Candid Appetite at