Pound Cake Banana Pudding - cooking recipe

Ingredients

FOR THE PUDDING
4 cups half-and-half
4 egg yolks (save the whites for later use in the meringue)
1 1/2 cups sugar
1/4 cup cornstarch
1/4 teaspoon salt
3 tablespoons butter
2 teaspoons vanilla extract
1 (1 lb) butter pound cake, cubed (I use Sara Lee frozen All Butter Pound Cake)
4 large ripe bananas, sliced
1/4 cup sugar
1/8 teaspoon salt
4 egg whites
1/4 teaspoon vanilla extract

Preparation

Whisk together 4 cups half-and-half, 4 egg yolks, 1 1/2 cup sugar, 1/4 cup cornstarch, and 1/4 tsp salt in a saucepan over medium-low heat; cook, whisking constantly, 13 to 15 minutes or until thickened. Remove from heat; stir in 3 tbsp butter and 2 tsp vanilla until butter melts.
Layer half of pound cake cubes, half of bananas, and half of pudding mixture in 1 3-qt round baking dish. Repeat layers. Cover pudding, and chill for 6 hours.
Remove pudding mixture from the refrigerator. Preheat oven to 375 degrees.
Combine 1/4 cup sugar and 1/8 tsp salt.
Beat 4 egg whites and 1/4 tsp vanilla at high speed with an electric mixer until foamy. Add sugar mixture, 1 tbsp at a time, and beat 2 to 3 minutes or until stiff peaks form and sugar dissolves.
Spread meringue over pudding.
Bake at 375 degrees for 15 minutes or until golden brown.