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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3 comments on “Vietnamese Banana Bread Pudding (Banh chuoi)
  1. Toni says:

    Mmmmmmmmmmm this looks so good!

  2. JMom says:

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

  3. schatzli says:

    can I copy this one please… never had this before…. yummy

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