I had a little less than half of the raisin bread from the Chinese Bakery left. I had some ripe bananas, and I wanted to use them up. Naturally, the ingredients lend themselves to Bread Pudding. A couple of things to note here: organic half and half is a bit thinner than regular, at least it seems to be, to me. I added raisins because Chinese bakery raisin bread doesn’t have much raisins in it so adjust depending on how much raisin the bread already has. If you can’t get your hands on Chinese bakery raisin bread, try challah or raisin challah.

Raisin Banana Bread Pudding
~6-8 servings

  • 6 cups 1″ cubes Chinese Raisin Bread, divided
  • 1 large banana, sliced
  • 1/4 cup raisins
  • 4 eggs
  • 1 cup organic half and half
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 6 tablespoons sweetened condensed milk

1. Preheat oven to 325 degrees F (300 degrees F with convection) and spray a 8×8 glass dish with non-stick.
2. Put 4 cups of bread in the dish. Arrange bananas in one layer and sprinkle with raisins. Arrange the remaining bread on top.

banana and raisins

3. Whisk together eggs, half and half, white sugar, vanilla extract, and cinnamon. Pour over the bread and bananas. Using your fingers, press down on the wet bread mixture.

raw bread pudding

4. Bake for 50 minutes or until the bread pudding is set.

Raisin Banana Bread Pudding

5. You can serve warm or room temperature. Drizzle with condensed milk.

The fresh banana flavor really comes through and since bread pudding is really pretty much the same as French Toast, feel free to have it for breakfast too.

posted by jessica at 10:06 AM Filed under Desserts, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.