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Bread and butter pudding with banana and almonds

By Julie Goodwin
Bread and butter pudding with banana and almonds

Serving size: Serves 4
Cuisine type: British/Scottish/Irish
Cooking time: Less than 60 minutes
Course: Dessert
Favourite flavours: Cakes/baking

Bread and butter pudding is as old as the hills and it's great for using up stale bread. There are many different ways of making it. This recipe is a bit of a departure from the traditional, with the addition of bananas.
INGREDIENTS

300ml thickened cream
1 cup (250ml) milk
6 eggs, beaten lightly
3/4 cup (165g) caster sugar
1 teaspoon vanilla extract
30g butter
8 slices white bread
2 small (260g) bananas, sliced diagonally
1/4 cup (55g) sultanas
1/4 cup (80g) apricot jam
2 tablespoons flaked almonds
METHOD

1. In a large mixing bowl, combine cream, milk, eggs, sugar and vanilla.
2. Butter the bread and trim off the crusts. The bread can be cut into rectangles or triangles, depending on the shape of your dish.
3. Lightly grease an ovenproof dish (1.5 litre/6 cup capacity). Arrange half of the bread in dish. Top with 1/2 the banana and sultanas. Pour over egg mixture to just cover. Repeat, then place the remaining bread on top. Pour remaining egg mixture into the dish. Stand for 20 minutes.
4. Meanwhile, preheat oven to 180°C (160°C fan-forced). Bake pudding for about 30 minutes or until set.
5. Heat the jam in the microwave for about 30 seconds or until liquid. Remove pudding from the oven. Brush the top with jam. Sprinkle with almonds and return to the oven for 5 minutes. Serve warm with cream, if desired.

Not suitable to freeze. Jam suitable to microwave.

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