Banana bread pudding

Ingredients

• Approximately 1.7 litres (7 cups)cubed bread
• 2 cansevaporated milk
• 2 tablespoons (about 30 ml)melted butter
• 1 tablespoon (about 15 ml)vanilla extract
• 4eggs, beaten
• ½ teaspoonground cinnamon
• 200 g (1 cup)sugar
• 2bananas, mashed

Instructions

1. 1

   Dry the bread

   If the bread is fresh, spread it in a large baking dish and bake at 150°C (300°F) for about 7 minutes.

2. 2

   Mix the custard

   In a large bowl, combine the evaporated milk, melted butter, vanilla, cinnamon, sugar and beaten eggs, mixing well.

3. 3

   Soak the bread

   Add the bread cubes to the milk mixture and leave for about 20 minutes, or until most of the liquid has been absorbed. Stir in the mashed bananas until combined.

4. 4

   Bake the pudding

   Pour the mixture into a baking dish and bake uncovered at 180°C (350°F) for about 1 hour, or until a knife inserted in the centre comes out clean.

5. 5

   Cool and chill

   Remove from the oven and leave to cool completely, then refrigerate for at least 2 hours or overnight.

What is banana bread pudding?

Bread pudding is a baked dish made by soaking bread in a sweetened milk-and-egg mixture. This version combines that familiar technique with mashed banana and cinnamon.

The recipe is a Colombian-style take on a widely made comfort dessert. The bread absorbs the custard before baking, while the banana adds flavour and helps make the interior tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 840 calories, 22g protein, 130g carbs, 25g fat.

Bread, sugar and bananas supply most of the carbohydrates, while evaporated milk, eggs and butter contribute much of the fat and protein. Serve a moderate slice with fresh fruit, or pair it with plain yoghurt for a more balanced plate.

Choosing the bread and bananas

Bread: Cubes give the milk mixture plenty of surface to soak into. If the bread is fresh, the brief oven-drying step helps it take up the custard rather than becoming soggy straight away.

Bananas: Mash them before adding them to the soaked bread. Ripe bananas are easiest to mash and bring a more pronounced banana flavour.

Getting the custard right

Mixing: Combine the evaporated milk, butter, vanilla, cinnamon, sugar and beaten eggs thoroughly so the sweetener and spice are evenly distributed.

Soaking: Give the bread about 20 minutes to absorb most of the liquid before stirring in the mashed banana. The pieces should be moistened throughout, not left sitting in a pool of milk.

How to tell when it is baked

Centre test: Bake uncovered at 180°C (350°F) for about 1 hour. Insert a knife into the centre; it should come out clean when the pudding is ready.

Cooling: The dish needs to cool completely and then chill for at least 2 hours, or overnight. This helps it firm up for serving.

Timing and serving

The recipe includes about 20 minutes of soaking, roughly 1 hour of baking and at least 2 hours of chilling, in addition to cooling time. Plan ahead so the pudding has time to set before you serve it.

Serve chilled or bring it briefly towards room temperature for a softer texture. A small spoonful of plain yoghurt or fresh fruit can make a simple accompaniment.

The role of each ingredient

Evaporated milk and eggs: These form the custard that binds the bread together as it bakes. Beaten eggs are easier to distribute through the liquid mixture.

Butter, vanilla and cinnamon: Butter adds richness, while vanilla and cinnamon round out the sweetness of the banana and sugar.

Recipe notes & tips

• Cut the bread into fairly even cubes so they soak at a similar rate.
• Dry fresh bread for the specified 7 minutes before adding it to the custard.
• Let the mixture rest for the full 20 minutes so the bread can absorb the liquid.
• Mash the bananas smoothly to avoid large lumps in the pudding.
• Use the clean-knife test at the centre rather than relying on the baking time alone.
• Cool the pudding fully before refrigerating it to chill and set.

Variations

• Add raisins: Stir them into the soaked bread mixture for bursts of sweetness.
• Use mixed spice: Replace the cinnamon with an equal amount of mixed spice for a warmer flavour.
• Add citrus zest: Mix finely grated orange zest into the custard for a fragrant note.
• Try different bread: Use leftover soft bread, keeping the quantity at approximately 1.7 litres cubed.
• Serve with fruit: Add sliced fresh fruit at the table for a bright contrast.

Common mistakes to avoid

• Skipping the drying step: Fresh bread can turn overly soft; bake it at 150°C for about 7 minutes first.
• Rushing the soak: The bread may not absorb enough custard; leave it for about 20 minutes.
• Uneven mixing: Pockets of egg or sugar can remain; mix the custard thoroughly before adding the bread.
• Guessing doneness: The centre may still be underbaked; check it with a knife after about 1 hour.
• Cutting while hot: The pudding may not hold together well; cool it completely and chill it for at least 2 hours.

How to store

Cover and refrigerate the cooled pudding for up to 3 days. Serve cold, or warm individual portions gently in the microwave until heated through.

Frequently asked questions