Choc Banana Bread and Butter Pudding
This is an old favourite, with a twist. Bread and Butter Pudding was created as a frugal dessert to make the most out of stale bread. The older bread is drier and therefore able to soak up more of the delicious liquid. Asa twist, we have added in a banana (got one on the bench that's a bit pastripe? Perfect!) and some chocolate.
Recipe Tester Feedback: "This was easy, fool proof and yummy. Next time I'm going to make a deluxe version using brioche bread!" - Jeroen
Contains: Gluten / Dairy / Egg
*Variations: Can be made without Gluten
Preparation Time 15 minutes
Cooking Time 30 minutes
Cannot be frozen
- bread - 10, sandwich sized slices (*can use GF)
- butter - 30g, can use more if you prefer
- banana - 1, diced, can use extra if you prefer
- chocolate - 100g, roughly broken up
- milk - 400g
- double cream - 300ml, pure
- eggs - 4
- sugar - 60g
- Preheat oven to 180C. Lightly grease the baking dish with a little of the butter.
- Spread each slice of bread (10) with a little butter and cut each slice into 4 mini triangles.
- Place two triangles side by side in the dish. Sprinkle some chocolate and banana on the bread. Place the next two triangles in front of these. Repeat the process, filling the base of the baking dish. Leave some of the chocolate aside.
- Add milk (400g), cream (300ml), eggs (4) and sugar (60g) into bowl. Speed 6 / 10 seconds.
- Gently pour this custard mixture over the top of the bread slices. Sprinkle with the set aside chocolate.
- Bake in the oven for 30 minutes or until custard is cooked through.
- Serve warm.
Note: Make it even more budget friendly by using 1 cup of sultanas or other dried fruits in place of the chocolate and banana