Serve this wonderful bread pudding with a vanilla sauce, butterscotch sauce, or a caramel sauce for a fabulous dessert. I've listed several sauces that would be great on this bread pudding, but feel free to choose your own favorite sauce.
This would be a nice dessert to prepare for an everyday meal, or make it to serve with your Sunday dinner or holiday feast. It would be an excellent choice for the Easter meal.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: Serves 8
- 4 cups cubed raisin bread
- 3 bananas, ripe but still firm
- 1/2 cup flaked sweetened coconut
- 1 3/4 cups milk
- 2 large eggs, lightly beaten
- 1/2 cup light brown sugar, firmly packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
Put 2 cups of raisin bread cubes in the prepared baking dish. Arrange the banana slices and flaked coconut on the bread cube layer, then top with the remaining raisin bread cubes. In a medium bowl, whisk together the milk and eggs until well mixed. Whisk in the brown sugar, cinnamon, nutmeg, and vanilla until well blended.
Pour the milk and egg mixture over the bread cubes. Using a large spoon or spatula, gently press the cubes down so they will absorb more of the milk and egg mixture. Let the mixture stand for 10 minutes at room temperature. Bake for about 45 minutes, or until the pudding is set.
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