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Banana Bread Pudding

Average: 4.2 (5 votes)
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  • Cook Time: 35 minutes

Directions

  1. Preheat the oven to 400°F (200°C). Toast the bread cubes for 7 minutes, or until crisp. Remove from the oven and reduce the oven temperature to 350°F (180°C).
  2. In a large bowl, mash the bananas with a potato masher or a fork. Stir in the brown sugar until combined. Whisk in the rice milk, egg whites, vanilla, ­nutmeg, and salt.
  3. Place the toasted bread cubes in a 22 x 22-cm (9 x 9-in.) glass baking dish. Pour the banana mixture over the bread.
  4. Bake for 35 minutes, or until the pudding is puffed and set. Cool to room temperature before serving.

Ingredients

170 g (6 oz) Italian semolina bread, cut into 2.5-cm (1-in.) pieces
  • 450 g (1 lb) very ripe bananas
  • 1/4 cup firmly packed dark brown sugar
  • 2 ½ cups rice milk
  • 3 large egg whites
  • ½ teaspoon vanilla extract
  • ¼ teaspoon grated nutmeg
  • ¼ teaspoon salt

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