Banana Bread and Butter Pudding
By 54155
Published on 09 September 2021
Simon’s Bread and Butter Pudding is a fruity twist on the classic, with the addition of ripe bananas and juicy Medjool dates. It’s a great way to use up stale bread and store cupboard ingredients. Simon recommends leaving the custard to soak into the bread for half an hour before baking for a softer, gooier pudding. Time and servings
1 hr 20 minsTotal time
6Servings
40 minsPrep time
40 minsCooking time
Ingredients
- 6 eggs, 3 whole eggs, and 3 egg yolks
- 100 g of caster sugar
- 1 dash of vanilla extract
- 100 g of soft dark brown sugar
- 300 g of butter, 200g and 100g for the sauce
- 3 bananas, cut into slices
- 9 dates, chopped
- 1 loaf of thick sliced white bread
- 600 ml of double cream, 500 ml and 100ml for the sauce
- 150 g of demerara sugar
Method
Step 1
Cut the crusts off the bread and butter each slice.Step 2
Arrange a layer of the buttered bread against the back edge of large baking dish, sprinkle over some of the sugar, then add a layer of bananas and dates. Repeat until all of the bread, sugar and bananas and dates have been used up, finishing with a layer of bread and a sprinkle of sugar.Step 3
For the custard, beat the eggs, egg yolks, vanilla extract and sugar in a bowl.Step 4
Heat the cream to scalding then pour onto the egg mixture. Whisk well until combined, then pour over the bread pudding. Leave to stand for at least 30 minutes.Step 5
Cook the pudding at 175˚C for 40 minutes, or until the top is golden brown and the custard has set.Step 6
Meanwhile for the sauce, heat the ingredients in a heavy-bottomed saucepan until just boiling, then remove from the heat.Step 7
Serve a bid dollop of pudding with loads of sauce and extra cream.