Serves 8
55 min
Vietnamese-Style Banana Bread Pudding
Recipe GLPR67d96340f77ece
A Vietnamese-inspired dessert that transforms stale bread into a luxurious custard-like treat. Cubed bread is layered and baked in a rich coconut cream mixture infused with ripe bananas, honey, and warm cinnamon spices. Topped with a light dusting of powdered sugar, this comforting pudding is moist, aromatic, and naturally dairy-free.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 ripe bananas, sliced
1 loaf stale bread, cut into 1-inch cubes
200 milliliters unsweetened coconut cream
2 tablespoons honey
1 tablespoon raw sugar
1 teaspoon ground cinnamon
1 tablespoon powdered sugar for topping
Directions
Preheat your oven to 350°F (175°C).
Peel the bananas and slice them into thin rounds. Set aside.
Cut the stale bread into 1-inch cubes and spread them evenly in a 9x13-inch baking dish.
In a medium bowl, whisk together the coconut cream, honey, raw sugar, and ground cinnamon until smooth and well combined.
Distribute the banana slices evenly over the bread cubes.
Pour the coconut cream mixture slowly and evenly over the bread and bananas, allowing the liquid to soak in. Let sit for 5 minutes to absorb.
Bake uncovered in the preheated oven for 35-40 minutes, until the pudding is set on top but still slightly moist in the center, and the edges are lightly golden.
Remove from the oven and cool for 10 minutes. Dust the top with powdered sugar just before serving.
