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Friday, 15 March 2013

Banoffee Bread & Butter Pudding

If you've got bananas that need eating up then I urge you to make this, it's so much better than banana bread, but it doesn't stick around for long. I made it with wholemeal sliced bread as that's what we have and the crusts needed using up,  but you can  use white bread, brioche or even croissants.


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Banoffee Bread & Butter Pudding

6 wholemeal crust slices
50g butter
150ml Double cream
3 Eggs
150ml semi skimmed milk
1 tsp vanilla extract
2 tsp cinnamon 
100ml caramel sauce - I used home-made, however Carnation caramel or similar would work well
3 Bananas, sliced
2 tbsp Demerara sugar


  • Butter the bread and then cut each slice into quarters
  • Beat the cream with the eggs, milk, vanilla, 1 tsp of cinnamon & caramel sauce
  • Butter a medium shallow baking dish
  • Lay half of the bread sliced in the bottom
  • Sprinkle 1/2 tsp of cinnamon over the bread
  • Lay half of the banana slices over the bread
  • Repeat with the remaining bread, cinnamon & banana
  • Pour the liquid over the bread & banana and press down gently with the back of a fork
  • Cover & leave for 30 minutes for the liquid to soak into the bread
  • Sprinkle the demerara sugar over the top
  • Bake in a preheated 160 C oven for 30-35 minutes, until puffed up and golden
Serve with extra sauce and ice cream


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