Difficulty: Easy
Yield: 10 to 12 servings
Nutritional Information (per serving): Serving size: 1 of 12 servings; Calories: 452; Total Fat: 19 g; Saturated Fat: 9 g; Carbohydrates: 66 g; Dietary Fiber: 2 g; Sugar: 46 g; Protein: 7 g; Cholesterol: 159 mg; Sodium: 166 mg
Total Time: 2 hr 10 min (including cooling and chilling)
Active Time: 45 min

Indulge in the ultimate comfort dessert with this scratch-made banana puddingtruly one of the best you'll ever taste! The silky homemade custard bursts with comforting flavor and comes together effortlessly, drawing inspiration from the iconic version at Gillie's Seafood in Charleston. While they serve it in charming mason jars, assemble yours in a spacious casserole dish to delight a crowd at your next gathering.

Pudding:

3 1/2 cups whole milk
1 1/2 cups sugar
1/2 cup all-purpose flour
1/4 teaspoon kosher salt
8 large egg yolks
1 teaspoon vanilla extract
2 tablespoons unsalted butter

Vanilla Bean Whipped Cream:

1/2 vanilla bean, split lengthwise
1 cup heavy whipping cream
2 tablespoons sugar

To Finish:

One 11-ounce box of vanilla wafers, plus extra crushed wafers for topping (optional)
5 medium ripe bananas, sliced, plus additional for garnish (optional)

Prepare the pudding: In a large saucepan over medium-low heat, combine the milk, sugar, flour, and salt. Stir continuously and cook until thickened, approximately 8 minutes. Lightly beat the egg yolks in a small bowl. Temper the yolks by gradually whisking in a small amount of the hot milk mixture. Slowly add the tempered eggs back into the saucepan, whisking to integrate. Cook for 2 additional minutes while stirring constantly to fully cook the eggs. Remove from heat and stir in the vanilla extract and butter until the butter melts. Allow the pudding to cool for about 30 minutes (or chill over an ice bath for 10 minutes).
Make the vanilla bean whipped cream: Chill a mixing bowl and beaters in the freezer beforehand. Scrape the seeds from the split vanilla bean into the cold bowl. Add the heavy cream and sugar, then whip with an electric mixer at medium-high speed until stiff peaks form.
Assemble the dessert: Lay a single layer of vanilla wafers in the bottom of a 9x13-inch baking dish. Add a layer of sliced bananas on top, then spread half of the pudding over the bananas. Repeat the layering once more. Finish with a generous topping of the vanilla bean whipped cream. Optionally, sprinkle crushed vanilla wafers and garnish with banana slices. Cover and refrigerate for at least 1 hour before serving.