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Bread Pudding with Bananas Recipe

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!Β πŸ™‚

Bread Pudding with Bananas Recipe

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! πŸ˜€

Bread Pudding with Bananas Recipe
makes two ramekins of 12cm diameter
  • 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
Preheat oven to 180 deg C.
Butter the bread and cut each slice into quarters. Fill each ramekin with the buttered bread pieces.
Thinly slice one banana and place the banana slices on top of the bread.
In a food processor or blender, blitz together almond milk, eggs, sugar, vanilla essence and the remaining bananas till well combined. Pour the mixture into each ramekin, filling it as much as possible.
Bake for 25-30 minutes or till the top turns golden brown.
Sprinkle a little ground cinnamon on top before serving.

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