Cherry-Banana Raisin Bread Pudding
Prep Time
10 minutes + 1 hour chilling
Cook Time
70-80 minutes


3 eggs
2 cups (500 ml) milk
1/4 cup (60 ml) sugar
1 tsp (5 ml) vanilla extract
1 tsp (5 ml) almond extract
1/2 tsp (2 ml) cinnamon
4 cups (1 L) raisin bread, cut into 3/4-inch (2 cm) sqaures, approx. 6 slices
2/3 cup (150 ml) dried tart cherries
1 large, very ripe banana, quartered lengthwise and cut into 1/2-inch (1.5 cm) thick pieces

Creamy Topping (Optional)

1/2 cup (125 ml) light sour cream
1 tbsp (30 ml) packed brown sugar
1/4 tsp (1 ml) orange zest
pinch of cinnamon


  1. In a medium bowl whisk together eggs, milk sugar, vanilla, almond extract and cinnamon. Place two-thirds of bread pieces in an 8x8-inch (20x20cm) baking pan or dish. Top with cherries, banana, and remaining bread pieces.p
  2. Pour egg mixture evenly over bread mixture. Place in fridge for minimum 1 hour, or up to 3 hours.
  3. Prehead oven to 350F(175C). Remove pan from fridge and bake, uncovered for 50-60 minutes. Cover with tin foil and bake another 10-20 minutes or until a knife inserted near the centre comes out clean. Cool slightly.

Creamy Topping

  1. Stir together sour cream, brown sugar, orange zest, and cinnamon. Serve pudding, cooled, topped with sour cream mixture.