This exotic tasting Coconut Banana Bread Pudding has its roots in Vietnamese cooking. If you have problems with lactose, this is the comfort dessert for you. It is not overly sweet and is a perfect way to use up stale bread. It is also dairy free, getting its creamy richness from full fat coconut milk. If you want a few less calories, use one of the low-fat ‘Lite’ versions.
- Preheat oven to 375 degrees. Butter a non-reactive 4-cup baking dish. Set aside.
- Boil a kettle of water.
- In a large bowl, beat the eggs, sugar and vanilla together. Gradually add in the coconut milk until combined.
- Cut crusts off the slices of bread, then cut into triangles and line them in a small baking dish. Sprinkle with diced bananas and layer with more bread. Repeat, ending with a top layer of bread. Pour ⅓ the coconut mixture over the bread and let it sit for 10 minutes to soak.
- Add the remaining mixture, adding more milk or coconut milk if the bread is not completely submerged. Sprinkle the top with the sliced almonds and coconut flakes.
- Set the baking dish into another larger ovenproof dish and put into the oven. Carefully pour hot water into the larger dish, filling ⅓ of the way up the side of the pudding dish. Bake for 45 -50 minutes or until set and a toothpick comes out clean. Serve warm or at room temperature.
- 6 slices of stale bread or enough to fill your baking dish
- 3 eggs
- 1 tablespoon sugar
- ½ teaspoon vanilla extract
- 1 (14 ounce) can of coconut milk
- 1 ripe banana, peeled and diced
- ¼ cup sliced almonds
- ¼ cup unsweetened coconut flakes
Ann's Tips and Tricks
You can find full fat and ‘Lite’ coconut milk in both the Asian and Latino sections of most supermarkets. Look for Goya, Roland and Thai Kitchen brands.
Eat all sweet, sugary treats in moderation. A little bit of sweetness can make you feel good, but don’t overdo it!