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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.

  • Prep:
  • Total Time:
  • Servings: 6

Photography: José Manuel Picayo Rivera

Source: Everyday Food, October 2007


  • 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


  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.

Cook's Notes

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.

Reviews Add a comment

  • move6969
    2 FEB, 2013
    This was a big hit at my group dinner. Very simple yet delicious. Will be using this one again for sure.
  • Lorelei777
    21 FEB, 2009
    I made this with 12 ounces of stale and/or day-old wheat bread and it turned out really good! Try sprinkling the mixture with 1/2 sugar and 1/2 cinnamon for a tasty topping before baking.
  • adaward
    10 JAN, 2009
    does any one know if i can use regular french bread or where i can find that bread
  • dakotagirl
    11 NOV, 2008
    Can you use chocolate chips instead of raisins?
  • briteideas
    11 NOV, 2008
    Try adding a little dark rum along with the vanilla and add some pecan pieces too! Very yummy!
  • MS20819676
    28 MAY, 2008
    This is easy and delicious I make it regularly for my grandson. I use both whole wheat and white bread and substitute Splenda for the regular sugar. It taste awesome and my diabetic husband can indulge. Thanks...
  • eliza77
    9 APR, 2008
    This is so good and so easy that I often make it for everyday. I use an au gratin dish to make half a recipe--perfect for singles or couples.
  • gaiagirl
    3 APR, 2008
    This is a very good recipe, it is easy, fast and delicious.
  • gaiagirl
    3 APR, 2008
    This is a very good recipe, it is easy, fast and delicious.
  • LuckyStash
    25 DEC, 2007
    I made this for Christmas brunch. I used Croissants instead of challah bread. I also added a little bit of ground Cinnamon and brown sugar. It was delicious!!! Everyone loved it. Thinking of making this again for New Year's brunch.