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Banana Bread and Butter Pudding

Banana Bread and Butter Pudding

By 54155Published on 09 September 2021Simon’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. 
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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.