Caramelized Banana Raisin Bread Pudding

"Low-fat milk can be thickened with flour, cornstarch or eggs to make creamy custards for sweet and savory dishes. Heating fruit in a nonstick pan with just a bit of sugar helps to caramelize the fruit's own natural sugars, enhancing its sweetness and adding a toasty note. Try it with apple, pear, peach or mango slices."
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Ready In:
1hr 15mins
8 ramekins




  • In a small bowl, combine raisins and rum and let stand 10 minutes. Drain, reserving rum and raisins separately.
  • In a medium nonstick skillet, melt butter over medium-high heat. When frothy, add banana slices and cook, stirring frequently, until lightly browned, about 3 minutes. Remove skillet from heat and add brown sugar and reserved rum. Return skillet to heat and cook until rum evaporates, about 30 seconds. Set aside.
  • Preheat oven to 350°. In a large bowl, whisk milk, eggs, granulated sugar, and cinnamon until blended. Stir in bread cubes. Let mixture stand 15 minutes, gently stirring a few times.
  • Spray four 8-ounce ramekins with cooking spray. Stir raisins into bread mixture. Spoon half of bread mixture among ramekins. Spoon half of bananas over top. Repeat with remaining bread mixture and bananas. Bake until puffed and golden, 30 to 35 minutes. Let cool; serve warm or at room temperature.

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  1. I love this recipe because I never have anything besides skim milk (or more recently rice/almond milk) on hand. Since you suggested other fruits, I tried lemon preserves with the bananas and raisins, and it gave it much more grown-up flavor. I've tried it with just bananas and raisins, though, and it's very homey-heartwarming. I also sub in canola oil for butter because we don't buy butter/margarine/veg oil. Thank you!


I live in San Francisco, CA and it is blessing since most of the freshest produce is grown close-by. I often talk about food while eating and planning out what I'm going to eat later. Thank goodness for my fast metabolism! My chef du jour is Dennis Leary, who operates a small, diner-like, 20-seat restaurant named Canteen. He used to cook for Rubicon, but moved on to owning a smaller venue where he has more interaction with his guests. His food is delicious and inspiring! Also, I'm currently reading a food blog by a city farmer who raises her own vegetables and animals and it's pretty facinating. Let me know if you'd like the link! The books I'm reading right now are, "How to Pick a Peach" and Zuni Cafe Cookbook. It's all about great California cuisine and just an overall pleasure to read! Thank you hollyfrolly for trying my recipes and adopting me! Next time you're in San Diego, try Cafe Chloe, downtown. It's a wonderful french bistro I think you'd enjoy! <img src="">
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