Banh chuoi is a sweet and tender Vietnamese bread pudding that is the perfect dessert or afternoon treat. There are many different variations of banh chuoi. Some are flat and fritter-like, while others are more cakey and there are those, like this one, that more closely resemble a traditional bread pudding. Look for ripe yellow bananas that aren’t overly speckled.
Banh Chuoi (Coconut Banana Bread Pudding)
- 2 bananas, ripe, but not speckled
- 1 (14 oz) can coconut milk, full fat
- ½ cup sweetened condensed milk
- 1 large egg
- 2 tsp vanilla extract
- ¼ tsp salt
- ½ loaf stale challah or brioche, cubed, about 2 cups (7 oz)
- 2 tbsp demerara or brown sugar
- 1 tbsp sesame seeds
1) Cut bananas into ½ inch rounds; set aside.
2) In a large bowl, whisk together 1 can coconut milk, ½ cup sweetened condensed milk, 1 large egg, 2 tsp vanilla extract, and ¼ tsp salt until smooth.
3) Add ½ loaf cubed bread to the coconut milk mixture, stirring to fully soak in the liquid. Gently fold in the banana rounds.
4) Spray a Suvie pan with cooking spray. Pour bread pudding mixture into the pan, smoothing into an even layer. Place pan in the bottom of Suvie, input settings and cook now.
Suvie Cook Settings
Bottom Zone: Slow Cook on Low for 2 hours
5) After slow cooking, remove pan from Suvie. Sprinkle 2 tbsp demerara sugar and 1 tbsp sesame seeds over the bread pudding. Return pan to Suvie and broil for 6-8 minutes, rotating the pan halfway through cooking until the top is golden brown and fragrant (watch closely as this step goes fast!). Allow to cool in the pan for 10 minutes before cutting into slices and serving.
Nutritional Information per serving (6 servings per recipe): Calories 360, Total Fat 19g, Total Carbohydrates 41g, Total Sodium 250mg, Total Protein 7g.