Bread pudding is probably one of the easiest desserts to make at home. And it’s an ideal thing to make when you have leftover stale bread to use up so it doesn’t go to waste. I normally put sandwich bread into the fridge on the day of expiry and then use them a few days later to bake bread puddings. The bread slices are quite dry and will easily soak up the milk mixture. It’s perfectly fine to eat expired bread so long it hasn’t turned mouldy so don’t just throw away those bread! 🙂
Go For Wholemeal Bread
My bread pudding recipe is a slightly healthier version as I’ve used wholemeal bread instead of white bread. Though I’ve used unsweetened almond milk, the ripe bananas are able to provide sufficient sweetness without the addition of too much sugar.
I love the top that is browned and crisped and when you dig a spoon into it, you’ll get a custardy, pudding-like texture. When eaten hot, it gives you a warm fuzzy feeling in the tummy and puts a smile on your face. Exaggerating? Not! That’s how a good bread pudding always makes me feel.
Every good meal deserves a sweet ending. Bon appetit! 😀
- 6 slices of wholemeal sandwich bread
- 3 ripe bananas (approx. 300g)
- 250ml unsweetened almond milk
- 2 eggs
- 1 tsp sugar
- 1 tsp vanilla essence
- 2 tbsp unsalted butter
- ground cinnamon