Banana-Raisin Bread Pudding

Name: Banana-Raisin Bread Pudding
Prep time: 15 min
Total time: 75 min
Ingredients: Butter, room temperature, for baking dish; 2 large eggs; 1 teaspoon pure vanilla extract; 0.25 teaspoon salt; 0.5 cup plus 1 tablespoon sugar; 2.5 cups whole milk; 12 ounces challah bread, cut into 1 ½-inch chunks; 3 bananas, sliced 1 inch think on the diagonal; 0.5 cup raisins

3.2

(92)

10 Reviews

By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Prep Time:

15 mins

Total Time:

1 hrs 15 mins

Servings:

6

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

Ingredients

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

Directions

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.

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.