Thai Banana Bread Pudding with Coconut Milk

Processed with VSCO with m6 preset

Ingredients

  • 1/2 a loaf of day old bread (preferably baguette or sourdough), cubed or sliced
  • 1 can of coconut milk (about 15 oz)
  • 2 eggs, beaten
  • 7 ripe Thai bananas or 3 bananas
  • 1/3 cup of brown sugar
  • 2 TBSP unsalted butter
  • 1 tsp vanilla
  • pinch of salt

Instructions

  1. Butter or line with parchment, a standard loaf pan and preheat oven to 350F.
  2. In a medium-large bowl, pour in the coconut milk and 2 beaten eggs. Add the cubed/sliced bread and let it soak.
  3. In a medium saucepan, add the bananas, sugar, and butter and cook on low-medium heat until the bananas are evenly sugar coated. They should be nice and brown. Remove from heat and set aside some sliced bananas to decorate the top of your loaf. Stir in vanilla and a pinch of salt.
  4. To the prepared load pan, work in a pattern to layer the banana mixture and soaked bread. For the first layer, spoon the banana mixture so that it evenly covers the bottom (about 1/3 of your mixture). Next, add the layer of bread evenly to cover to banana mixture, repeat with banana and bread until you are just left with the banana slices you have set aside for the top of the loaf.
  5. Optional: Sprinkle some brown sugar on top for some crunchy goodness.
  6. Bake at 350F for 35 minutes. The sides should be crispy and brown and the top should have a golden brown color when finished.

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