Martha Stewart Banana-Raisin Bread Pudding

Martha Stewart Banana-Raisin Bread Pudding is an easy baked dessert made with challah, ripe bananas and plump raisins in a vanilla custard, ready in 1 hour 15 minutes. This make-ahead banana bread pudding recipe fits Sunday brunch, holiday dinners and cozy fall nights.

Let the bread soak in the custard for a full 10 minutes, stirring now and then, before it goes in the dish. Skip that wait and the middle bakes up dry in spots while the bottom turns eggy.

Martha uses egg-rich challah, which gives the pudding a golden color and a rich, tender texture that plain sandwich bread can't quite match. She also slices the bananas thick on the diagonal, so they hold their shape and don't melt into mush.

Martha Stewart Banana-Raisin Bread Pudding

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

400

kcal

Chunks of challah soak up a vanilla custard with banana slices and raisins, then bake until the top turns crisp and golden. Inside, it stays soft, custardy and sweet.

Ingredients

• Butter, room temperature, for baking dish
  

• 2 large eggs
  

• 1 teaspoon pure vanilla extract
  

• 1/4 teaspoon salt
  

• 1/2 cup plus 1 tablespoon sugar
  

• 2 1/2 cups whole milk
  

• 12 ounces challah bread, cut into 1 ½-inch chunks
  

• 3 bananas, sliced 1 inch think on the diagonal
  

• 1/2 cup raisins
  

Directions

• Prep the oven and dish: Preheat the oven to 350°F with a rack set in the lower third. Then butter a shallow 2-quart baking dish and set it aside.
• Whisk the custard: Whisk 2 large eggs, 1 teaspoon vanilla extract, 1/4 teaspoon salt and 1/2 cup sugar in a large bowl until combined. Then whisk in 2 1/2 cups whole milk until the mixture looks smooth.
• Soak the bread: Add 12 ounces challah cut into 1 1/2-inch chunks, 3 sliced bananas and 1/2 cup raisins, then toss gently to coat. Let it sit for about 10 minutes, stirring occasionally, so the bread absorbs the liquid.
• Fill the dish: Transfer the mixture to the prepared baking dish. Then sprinkle the remaining 1 tablespoon sugar over the top.
• Bake until set: Bake for 50 to 60 minutes, until a toothpick inserted in the center of the bread comes out clean. Once it's out, let the pudding cool for 10 minutes before serving.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, OXO 11-inch balloon whisk, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different bread instead of challah?

Brioche works just as well because it's also rich with eggs. Italian or white sandwich bread will do in a pinch, though you'll get a slightly less golden, less tender pudding.

Does day-old bread work for bread pudding?

Yes, bread that's a day or two old, or sandwich bread gone slightly stale, soaks up the custard nicely. It may need a little longer than 10 minutes to absorb the liquid, so give it extra time before baking.

How do I store leftover bread pudding?

Cover the baking dish tightly or move the pudding to an airtight container and refrigerate for up to 3 days. Warm single portions in a 325°F oven for about 10 minutes so the top crisps back up.

Can I assemble it ahead of time?

You can mix everything and let it soak, then cover and chill it for a few hours before baking. Since the bread keeps drinking up custard, give it a gentle stir and add a few extra minutes in the oven if it goes in cold.

How do I know when the pudding is done?

Push a toothpick into the center of the bread, and it should come out clean after 50 to 60 minutes. If the top browns too fast before then, tent the dish loosely with foil and keep baking.