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Gallery Banana-Raisin Bread Pudding Credit: José Manuel Picayo Rivera Recipe Summary prep: 15 mins total: 1 hr 15 mins Servings: 6

Ingredients Ingredient Checklist Butter, room temperature, for baking dish 2 large eggs 1 teaspoon pure vanilla extract 1/4 teaspoon salt 1/2 cup plus 1 tablespoon sugar 2 1/2 cups whole milk 12 ounces challah bread, cut into 1 1/2-inch chunks 3 bananas, sliced 1 inch think on the diagonal 1/2 cup raisins

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.

Gallery Banana-Raisin Bread Pudding Credit: José Manuel Picayo Rivera

Recipe Summary prep: 15 mins total: 1 hr 15 mins Servings: 6

Banana-Raisin Bread Pudding      Credit: José Manuel Picayo Rivera

Banana-Raisin Bread Pudding

Credit: José Manuel Picayo Rivera

Banana-Raisin Bread Pudding

Recipe Summary prep: 15 mins total: 1 hr 15 mins Servings: 6

Recipe Summary

prep: 15 mins total: 1 hr 15 mins

Servings: 6

prep: 15 mins

total: 1 hr 15 mins

prep:

15 mins

total:

1 hr 15 mins

Servings: 6

6

Ingredients

Ingredients

  • Butter, room temperature, for baking dish 2 large eggs 1 teaspoon pure vanilla extract 1/4 teaspoon salt 1/2 cup plus 1 tablespoon sugar 2 1/2 cups whole milk 12 ounces challah bread, cut into 1 1/2-inch chunks 3 bananas, sliced 1 inch think on the diagonal 1/2 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.

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.

Reviews (11)

 Add Rating & Review     92 Ratings   5 star values:        11    4 star values:        24    3 star values:        36    2 star values:        15    1 star values:        6

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Reviews (11)

Add Rating & Review     92 Ratings   5 star values:        11    4 star values:        24    3 star values:        36    2 star values:        15    1 star values:        6

Add Rating & Review

92 Ratings 5 star values: 11 4 star values: 24 3 star values: 36 2 star values: 15 1 star values: 6

92 Ratings 5 star values: 11 4 star values: 24 3 star values: 36 2 star values: 15 1 star values: 6

92 Ratings 5 star values: 11 4 star values: 24 3 star values: 36 2 star values: 15 1 star values: 6

  • 5 star values: 11 4 star values: 24 3 star values: 36 2 star values: 15 1 star values: 6

    Martha Stewart Member     Rating: 4 stars       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     Rating: Unrated       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     Rating: Unrated       01/10/2009   does any one know if i can use regular french bread or where i can find that bread  

Martha Stewart Member     Rating: Unrated       11/11/2008   Can you use chocolate chips instead of raisins?  

Martha Stewart Member     Rating: Unrated       11/11/2008   Try adding a little dark rum along with the vanilla and add some pecan pieces too! Very yummy!  

Martha Stewart Member     Rating: Unrated       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...  

Martha Stewart Member     Rating: Unrated       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     Rating: Unrated       04/03/2008   This is a very good recipe, it is easy, fast and delicious.  

Martha Stewart Member     Rating: Unrated       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     Rating: Unrated       12/19/2007   it looks yummy! i definitely will try this one!

    Martha Stewart Member

    Rating: 4 stars 02/02/2013

This was a big hit at my group dinner. Very simple yet delicious. Will be using this one again for sure.

Rating: 4 stars

Rating: Unrated 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.

Rating: Unrated

Rating: Unrated 01/10/2009

does any one know if i can use regular french bread or where i can find that bread

Rating: Unrated 11/11/2008

Can you use chocolate chips instead of raisins?

Try adding a little dark rum along with the vanilla and add some pecan pieces too! Very yummy!

Rating: Unrated 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…

Rating: Unrated 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.

Rating: Unrated 04/03/2008

This is a very good recipe, it is easy, fast and delicious.

Rating: Unrated 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.

Rating: Unrated 12/19/2007

it looks yummy! i definitely will try this one!

All Reviews for Banana-Raisin Bread Pudding

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Banana-Raisin Bread Pudding

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest