19 March, 2015

Banana Bread Pudding (Eggless)

Whole Wheat Bread:  10 Slices
Ripe Bananas: 3
Whole Milk: 2 Cups
Vanilla Essence: 2 Tablespoon
Sugar:1/4 Cup
Grated Cinnamon: 1/4 teaspoon
Grated Nutmeg: Pinch

Mash bananas with a fork until smooth. Whisk together whole milk, vanilla essence, sugar, cinnamon and nutmeg in a deep bowl.  Add mashed bananas too. This is the banana custard.
Preheat the oven to 180 C. Meanwhile, grease the baking tray with butter. Cut each bread slice into 4 squares. Now layer the bread pieces on the baking pan. Pour the banana custard over the top of the bread. Press it gently to allow the bread to soak the ingredients. Again, layer the bread pieces followed by banana custard. Pour any remaining custard into the pan.
 Slide it into the oven and bake for 40 minutes till the pudding is toothpick inserted in the pudding comes out clean and the pudding is set firmly.

Note: You can use any french loaf/croissant for this pudding too for fluffier results. Some chopped nuts can be added to add some crunch to the pudding.

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