Vietnamese Banana Bread Pudding (Banh chuoi)

Posted by JMom | Wednesday, May 25, 2005 | 5 comments »

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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5 comments

  1. schatzli // 5/26/2005 4:28 PM  

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

  2. JMom // 5/28/2005 2:53 PM  

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

  3. Toni // 6/01/2005 12:13 AM  

    Mmmmmmmmmmm this looks so good!

  4. Amber // 12/31/2013 11:27 PM  

    Question: Is the coconut flake necessary to the dish for structure? Because I'm not a fan of coconut's texture.

  5. JMom // 1/02/2014 7:24 PM  

    Hi Amber, no, the coconut is not necessary so you can omit it.

    However, the coconut used in this recipe is YOUNG coconut so it is much softer. I am not crazy about the texture of the dry coconut flakes either, but the young coconut strips is completely different.

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