- Cooking time:
- 35 minutes
Ingredients170 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
- 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).
- 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.
- 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.
- Bake for 35 minutes, or until the pudding is puffed and set. Cool to room temperature before serving.
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