Banana-Raisin Bread Pudding

92 Ratings
  • 5 11
  • 4 24
  • 3 36
  • 2 15
  • 1 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.

Everyday Food, October 2007

Gallery

Credit: José Manuel Picayo Rivera

Recipe Summary test

prep:
15 mins
total:
1 hr 15 mins
Servings:
6
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Ingredients

Directions

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

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  • 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.

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Reviews (11)

92 Ratings
  • 5 11
  • 4 24
  • 3 36
  • 2 15
  • 1 6
Martha Stewart Member
02/02/2013
This was a big hit at my group dinner. Very simple yet delicious. Will be using this one again for sure.
Martha Stewart Member
02/21/2009
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.
Martha Stewart Member
01/10/2009
does any one know if i can use regular french bread or where i can find that bread
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Martha Stewart Member
11/11/2008
Can you use chocolate chips instead of raisins?
Martha Stewart Member
11/11/2008
Try adding a little dark rum along with the vanilla and add some pecan pieces too! Very yummy!
Martha Stewart Member
05/28/2008
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...
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Martha Stewart Member
04/09/2008
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.
Martha Stewart Member
04/03/2008
This is a very good recipe, it is easy, fast and delicious.
Martha Stewart Member
04/03/2008
This is a very good recipe, it is easy, fast and delicious.
Martha Stewart Member
12/25/2007
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.
Martha Stewart Member
12/19/2007
it looks yummy! i definitely will try this one!
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