Friday, January 13, 2012

banana raisins Bread Pudding

I cooked a full pot of curry chicken+potatoes with lots of gravy yesterday and Brian and I ate it with baguette and baguette only. It was our favourite way of savouring the curry gravy with the thickly sliced baguette bread sponging it up. The pot's gravy was gone before the bread by day's end and I'm left with more than a handful, I decided to use the leftover bread to make pudding. Into the ingredients were also the remaining comb of bananas starting to turn brown and raisins (Staple in my family. My three year old's favourite snack fruit.)

Here's how I made the pudding:


4 cups of bread, cut into small pieces
4 cups of milk
1 big spoonful of butter
6 eggs
1+half cup of granule sugar
2 teaspoons of vanilla essence
10 small (finger length) bananas, mashed
2 packs or less of Sun Maid raisins - (1 pack=1+half ounce)
half teaspoon of powder cinnamon

Soak the bread pieces into the milk for an hour.
During the wait, Kaeden and I went to the back yard and pretended it was the beach outside. I had him helped me "collect" starfishes, sea weed, shells and fish. He enjoyed it and it was an opportunity to get him under the sun to heal from his long drawn cold.

Preheat the oven at 170 deg C.

Butter up the baking dish(es) and set aside.
I used two oval deep dish from Ikea.

In a separate bowl, beat eggs, sugar and vanilla essence together and pour the mixture over the soaked bread. Stir in raisins, mashed bananas and cinnamon. Pour the final mixture into the baking dishes and set them into larger baking dishes filled with water. Bake for an hour or until a wooden (satay) stick comes out clear after inserting into the pudding. Mine took about 80mins to set in the oven.

Cut pudding up into slices and serve them warm or chilled. Enjoy!


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