Once you've tried that Banana Bread Pudding, you'll never again wonder what to do with those overripe bananas sitting on the counter and that loaf of stale bread slowly drying away in the pantry... And did I mention it was entirely free of refined sugar?
Course Dessert
Cuisine American
Prep Time 5 minutesminutes
Cook Time 45 minutesminutes
Total Time 50 minutesminutes
Servings 8
Calories 212kcal
Author Sonia! The Healthy Foodie
Ingredients
1/2lbstale crusty multigrain breadcut into 1" inch squares
In a large mixing bowl, combine the cubed bread, raisins and almond. Set aside.
In a separate bowl, combine the bananas, date paste, eggs, cinnamon and salt. Mash with a whisk and mix until well combined, then pour in almond milk and mix until fully incorporated.
Pour this mixture over the reserved bread and stir well, then transfer to an oven safe dish, cover and refrigerate overnight; This will allow the bread to soak up the liquid.
When you are ready to bake your pudding, preheat your oven to 350°F and bake for about 45 minutes, until completely set and the top is a nice golden brown.
Remove from oven and garnish with a handful of chopped walnuts and raisins; serve warm or cold, topped with a little bit of plain yogurt and a drizzle of honey, if desired
The bread pudding will keep in the refrigerator for up to about a week.