Learn to make Banana Strawberry Bread Pudding Recipe with step-by-step Video tutorial — This Banana Strawberry Bread Pudding recipe is pretty versatile and can be served warm, at room temperature, or cold. Bright strawberries and dried cranberries are paired with sweet banana in the recipe. The top of this pudding is brown and crisp, while the inside remains moist with the texture of pudding.
I never knew that baking banana + strawberries + cranberries could be so good until I made this droolicious bake ‘Banana Strawberry Bread Pudding’ which amazed me in all the ways possible!
The weather here has been so erratic recently. And when that happens, all your plans go to the box. Everybody needed some motivation. So I decided to cheer up my family by making them a nice, warm, sunny + springy feel dessert. Yes, you read it correctly. The sun and warmth have been playing so much hide and seek these days.
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This weekend was so full of sunshine and so full of snowfall (very big and beautiful flakes with lots of snow), so full of mist, so full of dark cold and dark clouds, and so full of rain. Amazing, isn’t it? All shades of nature’s beauty in a just a couple of days. That’s pure bliss, a magic which we experienced ourselves. 🙂
Nature’s play made us so confused and thus, everyone in the family was so uncertain on deciding upon whether we wanted a warm dessert or something chilled to enjoy during this particular weekend.
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Warm and cold:
Then I decided to serve them something which is warm and cold at the same time. I had some French baguette and what could be better than a bread pudding to turn leftover bread into this amazing and seasonal dessert loaded with fruits.
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So it was the old-fashioned warm bread pudding which I served along with some vanilla ice-cream. I didn’t want to destroy the classic taste of a bread pudding with some bold flavors of ice-cream, so I served along with simple and mild flavored vanilla ice-cream. You can sure choose any other ice-cream of your choice.
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Best use of leftover bread:
Bread pudding is such a great way to use up day-old bread or a loaf of French bread. Making a bread pudding is like a blank canvas on where you can add your favorites textures and colors to make it beautiful. So this time I went with my kind of 4 simple and awesome ingredients.
One: Strawberries, Two: Bananas, Three: Dried cranberries, Four: Cinnamon. So welcome a new little jewel in the family – Banana Strawberry Bread Pudding.
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This Banana Strawberry Bread Pudding recipe is pretty versatile and can be served warm, at room temperature, or cold. To chill, let it cool completely, then cover with plastic wrap, and refrigerate at least one hour or overnight.
Bright strawberries and dried cranberries are paired with sweet banana in the recipe. The top of this pudding is brown and crisp, while the inside remains moist with the texture of pudding.
A French baguette, eggs, sugar, banana, strawberries and dried cranberries are the simple basics you need for this particular bread pudding recipe. I prefer to mix the wet ingredients together and then toss to coat the bread cubes and then transfer it to a pan to bake.
A one-hour dish:
The pudding takes 1 hour to bake into a wonderful golden brown dessert. I sprinkled chopped pistachio, grated coconut and served along with a dollop of vanilla ice cream. A drizzle of chocolate sauce was the final touch, and that was it!
Bake it as you want:
I guess there is no definitive recipe for making bread pudding. You can bake it in souffle ramekins or in a shallow baking dish. A bread pudding is difficult to resist because of its old-fashioned and traditional quality. Don’t forget that this recipe is perfect for Mother’s Day too.
Make it ahead:
Use any of your favorite good-quality bread. This time I used French baguette. You can also make this pudding a day before — you just have to undercook it by 15-20 minutes. Let it cool down and cover. Refrigerate it, and the next day bake for 15 to 20 minutes more and your pudding is ready. Dig in to indulge!