Growing up, my aunt would often make bread pudding with raisins. She rarely baked anything. She often made puddings, Jell-O and the holiday ambrosia salad (no complaints). Her bread pudding was good, but I don’t think I really appreciated this dessert until I was an adult. I just looked at it as a way to use up old bread before it spoiled, rather than something delicious. However, more and more, cooking shows and restaurants appeared to be highlighting this as a star of a dessert menu.
Using my idea of how bread pudding should be made and having an abundance of bananas, I decided to try my hand at it. Though my aunt never shared her recipe, I tried to go off of how I remembered hers tasting. I definitely went the easy route.
Banana-Raisin Bread Pudding
Source: Macaroon’s Idea of How It Should Be
- 8 slices of cinnamon-raisin bread (vegan, of course)
- 2 Tbsp soy margarine, melted
- 1/4 c. brown sugar
- 2 bananas, mashed
- 2 c. soy milk
- 1 Tbsp raw cane sugar
- Preheat oven to 350 degrees. Grease a 10.5″ x 7″ (1.25qt) baking dish
- Cut bread into 4×4 pieces, place in a large bowl and set aside
- In a separate medium bowl, mix melted margarine with the brown sugar
- Add the bananas, milk and vanilla to the medium bowl and stir well
- Fold the banana-milk mixture into the bread until well combined
- Pour into the baking dish, place in oven and bake for 40-45 minutes
We’ve linked up this recipe with a great blog, Sweet as Sugar Cookies, and her Sweet for a Saturday post! Check out the blog and link up your recipe!