Banana-Raisin Bread Pudding

Photo: José Manuel Picayo Rivera
Prep Time:
15 mins
Total Time:
1 hrs 15 mins

We love egg-based challah (or brioche) for its golden color and rich texture, but you can use Italian or white sandwich bread instead.


  • Butter, room temperature, for baking dish

  • 2 large eggs

  • 1 teaspoon pure vanilla extract

  • ¼ teaspoon salt

  • ½ cup plus 1 tablespoon sugar

  • 2 ½ cups whole milk

  • 12 ounces challah bread, cut into 1 ½-inch chunks

  • 3 bananas, sliced 1 inch think on the diagonal

  • ½ 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.

Related Articles