I used sandwich bread because that’s what I had, but if you have any leftover challah or brioche you should use that instead for a much better tasting bread pudding.
I used the sweet green variety of bananas that we get here called “Robusta”, which I believe is a cultivar of the Cavendish. So if you’re using smaller bananas, go with your intuition and use 4, 5 or 6 bananas instead.
You could also try flavouring your bread pudding with cardamom instead of vanilla for really nice bread pudding. Adding some chocolate chips would also be an interesting thing to do.
Easy Banana Bread PuddingIngredients:1 tsp butter + a little more for the baking dish1/4 cup chopped cashewnuts1/4 cup raisins1 egg1/2 cup sugar1 tsp vanilla extract1/4 tsp salt2 1/4 cups milk10 slices medium sized day old sandwich bread cut into 1 1/2" pieces3 ripe bananas, sliced into 1” thick rounds
Method:Heat the butter in a small pan and add the raisin. Over low to medium heat, pan-fry the raisins till they plump up. Remove them to a plate and add the cashewnuts. Pan-fry them till they turn a light golden and add them to the raisins with any butter that’s in the pan. Keep aside.Whisk together the egg, vanilla, salt, the sugar and the milk, in a big bowl, until combined. Add the bread cubes, bananas, raisins and cashewnuts and toss them gently so they’re well coated with the liquid. Do not let the bread break up or you will have a mushy pudding.Transfer the mixture to a buttered 11” by 7” baking dish and set aside for about 10 minutes so the bread absorbs the liquid. Gently stir the mixture once after about 5 minutes.Bake at 170C (325F) for 30 to 45 minutes until the bread pudding is golden brown on top and a skewer pushed into the centre comes out clean. Take the bread pudding out and let it cool for about 15 minutes before serving. Serve it warm as it is or with cream, vanilla custard or ice-cream.. This recipe serves 6.