Banana and kahlua bread pudding

Baking with alcohol is always fun so, get out that bottle of Kahlua you've been saving and get ready to dig into this delicious pudding. It's our go-to dessert for winter.

  • 15 mins preparation
  • 1 hr 10 mins cooking
  • Serves 8
  • Print


Banana and kahlua bread pudding
  • 1 1/4 cup milk
  • 300 millilitre thicked cream
  • 1/2 cup kahlua
  • 1/4 cup honey
  • 1 cinnamon stick
  • 1 vanilla bean, split, seeds scraped
  • 4 eggs
  • 6 small croissants, halved
  • 4 bananas, halved
  • 1 tablespoon demerara sugar
  • whipped cream to serve


Banana and kahlua bread pudding
  • 1
    Preheat oven to 180°C. Lightly grease a 6-cup casserole dish.
  • 2
    In a medium saucepan, combine cream, milk, kahula, honey, cinnamon and vanilla. Stir over medium heat for 5-7 minutes until almost boiling. Strain mixture into a large jug. Cool slightly. Discard cinnamon.
  • 3
    In a large bowl, whisk eggs until frothy. Gradually whisk in hot milk mixture.
  • 4
    Layer croissants and bananas alternately in dish, overlapping slightly. Pour egg mixture over. Sprinkle evenly with sugar.
  • 5
    Place inside a large baking dish. Add enough just boiled water to come halfway up the sides of casserole dish (water bath).
  • 6
    Bake for 55-60 minutes, until custard is just set when tested with the tip of a knife (knife will be clean when removed).
  • 7
    Remove pudding from water bath. Cool for 5 minutes before serving with whipped cream.


If preferred, substitute bananas with thinly sliced pineapple and use coconut rum liqueur. Sliced pears (fresh or canned) can also be used. This is also delicious using fruit loaf, brioche or thick bread. Accompany with ice-cream.

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