Banana Strawberry Bread Pudding Recipe – Easy Cinnamon Delight

Last Updated on 2 months by Neha Deshmukh

Banana Strawberry Bread Pudding Recipe – Easy Cinnamon Delight

Hey everyone! If you’re anything like me, you love a good dessert that feels both comforting and a little bit special. This Banana Strawberry Bread Pudding is exactly that. I first made this when my niece came to visit, and it was a huge hit – honestly, it disappeared within hours! It’s the perfect treat for a cozy weekend, a potluck, or just when you need a little something sweet. Let’s get baking!

Why You’ll Love This Recipe

This bread pudding isn’t just delicious; it’s incredibly easy to make. It’s a fantastic way to use up slightly stale bread, and the combination of bananas, strawberries, and cinnamon is just heavenly. Plus, it’s wonderfully adaptable – feel free to get creative with your favorite fruits and spices! It’s a warm hug in a dish, seriously.

Ingredients

Here’s what you’ll need to whip up this delightful bread pudding:

• 2.5 cups French bread cubes (about 250g)
• 2 eggs
• 1 teaspoon vanilla extract (5ml)
• 1 teaspoon ground cinnamon (5g)
• 0.25 cup powdered sugar (30g)
• 1 large banana, sliced
• 0.5 cup strawberries, sliced (about 75g)
• 5 tablespoons dried cranberries (about 40g)
• Chopped pistachios (for serving)
• Desiccated coconut (for serving)
• Vanilla ice-cream (for serving)
• Chocolate sauce (for serving)

Ingredient Notes

Let’s talk ingredients for a sec!

• French Bread: Using French bread is key for that lovely, slightly chewy texture. It soaks up the custard beautifully. You can also use challah or brioche if you have them!
• Cinnamon: Don’t skimp on the cinnamon! It really makes this pudding sing. I prefer Ceylon cinnamon for its delicate flavour, but any good quality cinnamon will do.
• Fruit Variations: Feel free to swap out the strawberries and bananas for other fruits you love. Mangoes, peaches, or even apples would be amazing! In India, you could try using ripe jackfruit or even guava for a unique twist.
• Dried Cranberries: These add a lovely tartness, but raisins or chopped dates would also work well.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Preheat your oven to 175°C (350°F). Line a baking pan with parchment paper – this makes cleanup a breeze!
2. Arrange the bread cubes on a baking tray and bake for about 5 minutes, just to lightly toast them. This helps them hold their shape in the pudding.
3. In a large mixing bowl, whisk together the eggs, powdered sugar, cinnamon, and vanilla extract until everything is smooth and combined.
4. Gently fold in the sliced bananas, strawberries, and dried cranberries. Be careful not to mash the bananas!
5. Now, add the toasted bread cubes and gently fold them into the egg mixture until they’re evenly coated.
6. Grease your baking pan (I use a 8×8 inch pan) and pour in the bread mixture, spreading it out evenly.
7. Bake for about an hour, or until the top is golden brown and a knife inserted into the center comes out clean.
8. Remove from the oven and let it cool slightly. Sprinkle generously with chopped pistachios and desiccated coconut.

Expert Tips

• Don’t overbake! You want the pudding to be set, but still slightly moist.
• If the top starts to brown too quickly, loosely cover the pan with foil.
• For a richer flavour, you can add a splash of milk or cream to the egg mixture.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Vegan Bread Pudding Adaptation: Swap the eggs for a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes) and use plant-based milk.
• Gluten-Free Bread Pudding Adaptation: Simply use your favourite gluten-free bread! Just make sure it’s sturdy enough to hold its shape.
• Spice Level Adjustment: My friend, Priya, loves adding a pinch of nutmeg or cardamom to the egg mixture for a warmer, more aromatic flavour.
• Festival Adaptations: During Christmas, I love adding a handful of candied ginger and orange zest. For Thanksgiving, a sprinkle of pumpkin pie spice is divine!

Serving Suggestions

This bread pudding is amazing on its own, but even better with a scoop of vanilla ice cream and a drizzle of chocolate sauce. A cup of chai or a glass of warm milk complements it perfectly.

Storage Instructions

Leftover bread pudding can be stored in an airtight container in the refrigerator for up to 3 days.

FAQs

Let’s answer some common questions:

What type of bread works best for bread pudding?

French bread, challah, or brioche are all excellent choices. They have a good texture for soaking up the custard.

Can I use frozen fruit in this recipe?

Yes, you can! Just make sure to thaw the fruit and drain off any excess liquid before adding it to the mixture.

How can I prevent the bread pudding from becoming soggy?

Toasting the bread cubes beforehand helps prevent sogginess. Also, don’t oversoak the bread in the egg mixture.

Can this bread pudding be made ahead of time?

You can assemble the bread pudding up to a day in advance and store it covered in the refrigerator. Bake it just before serving.

What is the best way to reheat leftover bread pudding?

Reheat in the oven at 150°C (300°F) for about 10-15 minutes, or until warmed through. You can also microwave it in short bursts, but it won’t be as crispy.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments if you try it and how it turns out!