Pineapple Banana Bread Pudding
A delightful combination of sweet bananas and tangy pineapple, this Pineapple Banana Bread Pudding transforms stale bread into a comforting dessert that's perfect for any occasion.
Ingrédients
For the Pudding Base
- 4 cups stale bread, cubed Use stale bread for better consistency.
- 1 cup pineapple chunks (fresh or canned) Can use fresh or canned pineapple.
- 2 pieces ripe bananas, sliced Use ripe bananas for sweetness.
For the Custard
- 4 pieces eggs
- 2 cups milk Can substitute with almond or oat milk.
- 1 cup sugar Can substitute with honey or stevia.
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 cup melted butter
Instructions
Preparation
- Gather all ingredients. Preheat the oven to 350°F (175°C).
Cook the Base
- In a large mixing bowl, combine the cubed stale bread, pineapple chunks, and sliced bananas.
Whisk the Custard
- In a separate bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and melted butter until smooth.
Combine the Mixtures
- Pour the egg mixture over the bread mixture and gently stir to coat the bread cubes. Allow it to sit for about 10 minutes to soak.
Transfer to Baking Dish
- Grease a baking dish and transfer the mixture into it, spreading it evenly.
Bake in the Oven
- Bake for approximately 45-50 minutes until golden brown and set in the center.
Cool Before Serving
- Remove from oven and let cool slightly before serving.
Serve and Enjoy
- Slice and serve warm, optionally topped with whipped cream or vanilla ice cream.
Notes
Store leftovers in an airtight container for 3-4 days in the refrigerator. Can be frozen for up to 2 months.