Banoffee Bread and Butter Pudding (with Caramel and Banana)
A twist on the British classic, this banoffee bread and butter pudding uses up leftover ripe bananas and buttery bread, baked in custard with generous spoonfuls of smooth dulce de leche for a rich caramel flavour.
Servings: 8
Equipment
- 1 medium size oven proof dish.
Ingredients
- 8 slices bread preferably stale
- 3 tbsp butter softened
- 2 bananas ripe, sliced into discs
- 500 ml milk whole or semi-skimmed
- 100 ml double cream (I use Elmlea reduced fat version)
- 3 eggs large
- 100 g sugar
- 1 tsp vanilla extract
- 150 g dulce de leche
- 1 tsp nutmeg
- 1 tbsp demerara sugar for sprinkling
Instructions
- Preheat the oven to 160c / Gas 3.
- Spread the bread with the butter as if making sandwiches. Line the bottom of the baking dish with two layers of buttery bread pieces, tearing these to make them fit.
- Top the buttery bread layer with your generous piles of banana discs. Spoon half of the dulce de leche into random piles - filling any larger gaps.
- Top the banana layer with more buttery bread, torn into large chunks - you don't want it to look too tidy. Top with the remaining dulce de leche.
- Beat the milk, cream, eggs, sugar , vanilla and nutmeg together in a jug and whisk until the yolks have been broken. Slowly and evenly pour over the bread, bananas and caramel. Allow the liquid to soak into the bread for five minutes.
- Sprinkle demerara sugar over the top of the pudding and bake for 45 minutes - I like to keep an eye on it in the final ten minutes incase the top is scorching. When cooked the pudding will puff up and it is best served warm.
Notes
To make cleaning easier, I tend to lay my baking dish on a flat baking sheet lined with foil - that way if the custardy liquid boils over, it will be caught there rather than burning on the bottom of the oven.