Banana Raisin Bread Pudding


  • Butter
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • ¼ tsp salt
  • ½ cup sugar
  • 1 tbsp sugar
  • 2½ cups whole milk
  • 350 grams bread (bakery bread that's a few days old is perfect)
  • 3 ripe bananas
  • ½ cup raisins


  • Preheat oven to 180C with rack set in lower third of the oven
  • Butter a shallow 2 liter baking dish; set aside
  • In a large bowl, whisk together eggs, vanilla, salt, and 1/2 cup sugar until combined, then whisk in milk
  • Add bread, bananas, and raisins and toss gently to combine. Set aside to let bread absorb liquid, about 10 minutes, stirring occasionally
  • Transfer mixture to prepared baking dish and sprinkle with the remaining tablespoon of sugar
  • Bake until a toothpick inserted into the center of the pudding comes out clean, around 50 to 60 minutes
  • Let cool 10 minutes before serving


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