Mexican Banana Bread Pudding


Units Scale
  • 2 cups heavy cream (or banana milk)
  • 1 challah bread loaf cubed into 1-inch cubes
  • 1/3 cup honey
  • 1 tbsp Mexican vanilla
  • 3 large eggs
  • 3 large egg yolks
  • 1 tsp cinnamon
  • 2 bananas, one sliced
  • 1/3 cup granulated sugar
  • Butter for greasing the pan
  • Powdered sugar, optional for dusting


  1. In a large mixing bowl, whisk the eggs and egg yolks.
  2. Add the cream, honey, vanilla and cinnamon and whisk until the honey dissolves
  3. In a small mixing bowl, mash one banana and add it to the large mixing bowl
  4. Add the cubed bread, toss in the mixture and allow to soak for at least 30 minutes or overnight
  5. Grease one large baking dish or six small ramekins and pour the bread pudding mixture into the baking dish. Sprinkle with sugar and bake at 350 for 40 minutes for one large baking dish or 20 minutes for individual ramekins. Cool slightly and top with the other banana, sliced and dust with powdered sugar, if desired.