Vietnamese Banana Bread Pudding (Banh chuoi)

The Bread Pudding quest continues, and I though I would share this version with my blogging amigas. This version is adapted from “Quick & Easy Vietnamese Home Cooking for Everyone” by Andre’ Nguyen and Yukiko Moriyama.

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2 ripe plantains or plain bananas (cut into slices)
10 slices of white sandwich bread, crusts removed and cubed
1 1/2 cups coconut milk or 1 (14 oz) can
1/2 cup sugar
1 pack of frozen shredded young coconut, drained
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1/3 cup condensed milk
1 egg

Mix coconut milk, sugar, young coconut, condensed mild, and egg in a bowl, and add the bread. In a 9 inch square oven proof dish, pour half of the bread mixture and add a layer of banana slices. Cover with the remaining bread mixture and additional banana slices on top. Sprinkle with brown sugar and bake in a 350 degree F oven for 45-50 minutes or until set. Let it cool before cutting. Enjoy!

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About Jeanette Moore (JMom)

I am a terrible housekeeper but I do love to cook so it all evens out in the end. I like to try new recipes that I think my family will like. However, I am not one to follow all recipes to the letter. I tend to tweak and change the recipes based on what I have on hand and how I am feeling at the time. Feel free to share your versions, I just might try it out next time I make the dish again.

3 thoughts on “Vietnamese Banana Bread Pudding (Banh chuoi)

  1. JMom

    Hi Schatzli, by all means try it! It’s really good, softer than the usual bread pudding made with hearty french bread.


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