Coconut Banana Bread Pudding


By Dane Feldman

Photo by Dane Feldman.

The last few times I went out for brunch, my table and I ordered bread pudding. It has been on my list for a while to try making it myself and I am excited to bring my first attempt to this Sunday Brunch. Thankfully, my first attempt was quite a successful one because, as it turns out, bread pudding is rather simple to make (and difficult to ruin).

What you’ll need:
4 slices whole wheat panella bread
2 tbsp margarine
4 eggs
1 overripe banana, mushed
2 cups almond milk
3/4 cup turbinado sugar
1/4 cup coconut, shredded
1 tsp vanilla extract
1 tsp cinnamon

Preheat oven to 350.

Break apart the bread into a square baking dish. Melt the butter and pour it over the bread. Spread the mushed banana over the bread.

Combine the eggs, milk, sugar, vanilla, and cinnamon in a bowl. Beat with an electric mixer until eggs are fluffy.

Pour the mixture evenly into the dish and top with the coconut. Let the bread soak in the mixture for about 5 minutes before baking for 45 minutes.

Top with fresh berries to serve.