Flavored with bananas and studded with raisins and pineapple bits, this bread pudding is a rich variation on an old classic.
Yield:
25 to 30 servingsIngredients
2 loaves raisin bread
2 cans (12 ounces each) evaporated milk
3 cups whole milk
5 eggs
3 ripe bananas, mashed
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 tablespoon vanilla extract
1 jar (6 ounces) pineapple jam (or substitute another fruit jam)
Instructions
Preheat the oven to 350 degrees F. Spray a 10-inch by 15-inch pan with nonstick cooking spray.
Cut the bread into bite-size pieces. In a large mixing bowl, combine the bread with the evaporated and whole milk and set aside for 10 minutes. Beat the eggs thoroughly and add to the bread. Add the remaining ingredients and mix well. Pour into the pan.
Bake for 50 minutes or until lightly browned. Serve warm or cooled.
