Since the holidays are such a busy period, I’m always trying to maximize my time by making big batches of food. This banana bread pudding is great for breakfast and dessert, and it’s one of those crowd pleasers that makes for an excellent food gift too. Layers of ripped bread, slices of banana, and raisins are soaked in a sweet (but not too sweet) custard and dusted with cinnamon. What’s not to love? It’s no wonder we all fight over this when my mom makes it for Thanksgiving!
If you’re short on time, you can prepare early by ripping up the bread, slicing your bananas, and measuring the raisins the night before. Then all you’ll need to do is prepare the custard, layer, and pop it in the oven! This is my trick for all the holiday parties we go to. It goes swimmingly with a scoop of vanilla ice cream.
2 loaves (1 lb. each) Hawaiian sweet bread*
1 cup raisins
2 tsp cinnamon-sugar
2 to 3 bananas
1 cup butter
1 ½ cups sugar
4 cups milk
6 eggs, slightly beaten
2 teaspoons vanilla
* You can usually find King’s Hawaiian sweet bread at Target. If you can’t find the loaves, you can use the sandwich rolls. If you can’t find Hawaiian sweet bread at all, you can try any bread that has a good dinner roll-type texture.
1. Preheat your oven to 350-degrees. Grease a 9″ x 13″ cake pan.
2. Break apart both loaves of bread into bite sized chunks. Spread one loaf onto the bottom of the pan. Sprinkle raisins, 1 teaspoon of cinnamon, and banana slices on top of the first loaf. Cover with the second loaf.
3. In a pot, melt butter, sugar, and milk. Remove from heat and allow to cool, then add the eggs and vanilla. Pour the mixture over the bread. Sprinkle with the remaining cinnamon. Bake for 45 minutes. Allow to cool in the pan, on a wire rack.