Bread pudding is one of my favorite childhood desserts. This delicious treat was made using the bread ends of Dave’s Killer Bread, which is also one of my favorite breads. Also, I substituted bananas for sugar to give it a more natural sweetness. The coconut syrup is optional as the pudding is already beaming with sweet goodness. I collected the bread ends from several bread loafs and freezed them until I got the appropriate amount.
Serves: 16 Serving Size: 1 2×2 inch square
For bread pudding
1 pound Dave’s Killer bread ends
2 2/3 cups 2% fat milk
¼ cup of raisins
3 eggs, whole
2 ripe bananas, mashed
1 tablespoon vanilla extract
1 teaspoon cinnamon powder
1/2 cup port wine
Canola oil spray
For coconut syrup
1 cup coconut palm sugar
1 cups of water
2 cinnamon sticks
Peel of 1 orange
For the bread pudding
- Preheat the oven to 350 degrees.
- In a large sized bowl, tear the bread ends into pieces. Pour the milk cover the bread to let it soak. Add the raisins and set aside.
- In a medium sized bowl, lightly beat the eggs. Add the mashed bananas, vanilla, cinnamon and port. Mix well.
- Add banana mixture into the soaked bread.
- Spray the canola oil on a 9×9 inch baking sheet. Pour bread mixture into the pan and evenly distribute.
- Place the pan in the oven and bake for 45 minutes.
For the coconut syrup
- In a saucepan over medium heat, combine all of the ingredients with water to cover. Simmer, stirring occasionally, until the syrup thickens lightly. It should have the texture of maple syrup, roughly about 20-30 minutes. Strain and discard the spices and peel. Cool to room temperature before serving.