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.
Photography: José Manuel Picayo Rivera
Everyday Food, October 2007
- Prep Time 15 minutes
- Total Time 1 hour 15 minutes
- Serves 6
- 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
- Preheat oven to 350 degrees, with rack set in lower third. Butter a shallow 2-quart baking dish; set aside.
- 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.
- 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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