Banana-Raisin Bread Pudding

We love egg-based challah (or brioche) for its golden color and rich texture, but you can use Italian or white sandwich bread instead. Bakery bread that's a day or two old (or sandwich bread that's gone slightly stale) also works well for bread-pudding -- it may need to soak a little longer to absorb the liquid.

  • Prep:
  • Total Time:
  • Servings: 6
Banana-Raisin Bread Pudding

Photography: José Manuel Picayo Rivera

Source: Everyday Food, October 2007

Ingredients

  • Butter, room temperature, for baking dish
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup plus 1 tablespoon sugar
  • 2 1/2 cups whole milk
  • 12 ounces challah bread, cut into 1 1/2-inch chunks
  • 3 bananas, sliced 1 inch think on the diagonal
  • 1/2 cup raisins

Directions

  1. Preheat oven to 350 degrees, with rack set in lower third. Butter a shallow 2-quart baking dish; set aside.

  2. In a large bowl, whisk together eggs, vanilla, salt, and 1/2 cup sugar until combined; whisk in milk. Add bread, bananas, and raisins; toss gently to combine. Set aside to let bread absorb liquid, about 10 minutes, stirring occasionally.

  3. Transfer mixture to prepared baking dish; sprinkle with remaining tablespoon sugar. Bake until a toothpick inserted in center of bread pudding comes out clean, 50 to 60 minutes. Let cool 10 minutes before serving.

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