Banana Bread Pudding
Banana bread pudding wasn’t something I grew up eating—cake was always the dessert of choice in our home. My mom, a serious baker, had no time for bananas when she had fruit cake in the oven. And to be honest, I had so much banana as a child, I lost my taste for it altogether.
Ingredients · Servings 8
- 1 loaf day-old bread (torn into 1–2 inch pieces)
- 2 1/4 cups warm milk
- 2 tablespoons butter
- 1 tablespoon custard powder
- 3 eggs (room temperature)
- 1/2 teaspoon cinnamon powder
- 1 tablespoon vanilla extract
- 1 cup granulated sugar
- 2 ripe bananas (sliced)
- 1/3 cup raisins
- 1/4 teaspoon nutmeg
Method · 1 h 15 min
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- In a large bowl, whisk the warm milk and butter until the butter is fully melted.
- In a small bowl, mix 3 tablespoons of the warm milk with custard powder until smooth. Add this to the milk mixture and whisk to combine.
- In a separate bowl, whisk together eggs, sugar, cinnamon, nutmeg, and vanilla.
- Combine the egg mixture with the milk mixture and whisk thoroughly.
- Add the bread pieces, bananas, and raisins to a large bowl. Pour the custard over and mix gently, pressing to ensure the bread absorbs the liquid.
- Cover and let rest for 20 minutes.
- Transfer to prepared dish and bake for 50–55 minutes, or until golden and just set.
- Let rest 5 minutes before serving. Serve warm with caramel sauce or coconut ice cream.
