Banana + Raisin Bread Pudding

I have never made or had bread pudding before…it never sounded that appetizing to me because I just imagined soggy bread.  But this recipe from Martha Stewart looked like deliciously baked comfort that I had to give it a go.  Glad I did because I ate half the dish all by myself!  Instead of using an egg-based bread like the recipe suggests, I used an artisan flaxseed loaf that worked really well.

Banana + Raisin Bread Pudding

This recipe is adapted from‘s Banana-Raisin Bread Pudding recipe.

Serves about 4-6

– 12 oz of bread, cut into 1 1/2 inch chunks– you can use any type of artisan loaf or Italian sandwich bread
– 2 egg replacers
– 1 tsp vanilla paste or extract
– 1/4 tsp salt
– 1/2 cup plus 1 TBS sugar
– 2 1/2 cups non-dairy milk, I used vanilla almond milk
– 3 bananas, sliced diagonally into 1″ thick pieces
– 1/2 cup raisins
– vegan butter or margarine, to coat dish with

Coat your baking dish with a thin layer of vegan butter or margarine; set aside.

In a large bowl, whisk together the egg replacers, vanilla, salt, and 1/2 cup sugar until combined.  Whisk in milk.

Add the bread, bananas, and raisins.  Toss gently to combine and coat the bread with the liquid mixture.  Set aside so the bread can absorb the liquid, about 10 minutes, stirring occasionally.

Preheat oven to 350F.

Transfer the bread and liquid mixture into your prepared baking dish.  Sprinkle with the remaining TBS of sugar.

Bake until a toothpick inserted in the center of the bread pudding comes out clean, about 45 minutes to 1 hour.  Let cool a bit before serving.  I served the pudding with dollops of vegan whipped cream that I had on hand.  Sooo good!

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