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Banana Bread Pudding

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


  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.


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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