For Immediate Release:

WAUKEGAN, ILLINOIS (November 15, 2012) – Pumpkin pie was first introduced to the holiday table at the pilgrim's second Thanksgiving in 1623. Now, approximately $700 million in pies are sold in grocery stores every year, according to the American Pie Council.

American's may love store bought pies and basic homemade cookies, but this Thanksgiving they can opt for more unique desserts that are sure to become the new holiday hit.

Nielsen Massey Vanillas' Banana Bread Pudding with Vanilla Bean Ice Cream recipe, found below, combines the savory flavor of Nielsen-Massey's Madagascar Bourbon Pure Vanilla Sugar and Bean Paste with the soft, sweet taste of bananas and spice of cinnamon. Don't forget to top it with vanilla ice cream to create a treat that is the perfect mixture of warm and cold.

Banana Bread Pudding Topped with Vanilla Bean Ice Cream

Banana Bread Pudding
1 loaf day old Italian bread, cut into 1/2–inch cubes (about 4 1/2 cups)
2 cups half-and-half
1/4 cup white chocolate, coarsely chopped
2 tablespoons banana rum
1/4 cup Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar
2 eggs
1/4 teaspoon cinnamon
1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
2 ripe bananas, small dice
2 tablespoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar

Preheat oven to 350°F. In a medium saucepan, whisk together half-and-half, chocolate, banana rum and Pure Vanilla Sugar. Cook mixture over medium-low heat until chocolate melts and sugar dissolves, about 5 minutes. Add bread cubes to saucepan and toss to coat; set aside until bread absorbs liquid. In medium bowl, whisk together eggs, cinnamon and Pure Vanilla Bean Paste. Transfer soaked bread cubes into bowl with egg mixture, add diced bananas, and stir to combine. Place mixture into a 2-quart baking dish coated with nonstick spray. Before baking, sprinkle top of pudding with Pure Vanilla Sugar. Bake for 40 minutes. Cool and serve with vanilla ice cream topped with warm caramel or chocolate sauce.

Serves 6-8

Madagascar Vanilla Bean Ice Cream
2 Nielsen-Massey Madagascar Bourbon Whole Vanilla Beans
1 teaspoon natural fruit pectin
1/4 cup sugar
2 1/2 cups whole milk
3 tablespoons milk powder (0% milk fat)
1/2 cup sugar
1/4 cup honey
1 1/2 cups heavy whipping cream (35% fat)
2 egg yolks

Split the 2 vanilla beans in half and scrape the seeds from each half into a large saucepan. Add the beans. Combine the pectin and 1/4 cup sugar in a bowl and mix to combine.

Add the milk and milk powder to the saucepan. Add 1/2 cup sugar, the honey, cream and egg yolks. Add the pectin mixture. Cook over medium heat to a maximum of 185 degrees, whisking constantly. Remove from the heat and cool in an ice bath until the mixture reaches 39 degrees.

Chill, covered for 12 hours. Strain the mixture and pour into an ice cream freezer container. Freeze using manufacturer's directions. Makes 1 quart

Ice cream recipe contributed by The French Pastry School at City Colleges of Chicago

About Nielsen-Massey Vanillas
Throughout its more than 100 year history, Nielsen-Massey Vanillas has earned its reputation as a manufacturer of the finest extracts in the world. The full line of Nielsen-Massey's Pure Vanilla products include: Vanilla Beans and Extracts from Madagascar, Tahiti and Mexico; sugar and alcohol-free Madagascar Bourbon Pure Vanilla Powder; Madagascar Bourbon Pure Vanilla Bean Paste; Madagascar Bourbon Pure Vanilla Sugar and Certified Organic Madagascar Bourbon Pure Vanilla Extract and Beans.

Nielsen-Massey Vanillas also has a line of Pure Flavors: Pure Chocolate Extract, Pure Almond Extract, Pure Orange Extract, Pure Lemon Extract, Pure Coffee Extract, Pure Peppermint Extract, Orange Blossom Water and Rose Water. All Nielsen-Massey products are Allergen-Free and certified kosher and Gluten-Free. The company is headquartered in Waukegan, Illinois, with production facilities in Waukegan and Leeuwarden, The Netherlands.

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Photos are available upon request. For more information about Nielsen-Massey Vanillas, contact:
Gardi Wilks, gwilks@savoragency.com
Savor – the food agency, 847.556.7511