Sticky Banana and Pecan Bread and Butter Pudding
Prep 30min (+30-60min standing)Bake 1hr 10minMakes 10-12 serves
Indulgent is the one word (and possibly the only) that comes to mind when describing this dessert. Custardy bread, pecans, bananas and a rich caramel sauce combine to make this one very decent over-the-top offering.
Melted butter, to grease
600g day-old sourdough or crusty loaf, cut into 1cm-thick slices, crusts partially removed
60g butter, softened
3 ripe medium bananas (about 200 g each), thinly sliced
100g pecans, toasted and coarsely chopped
110g (½ cup) caster sugar
500ml (2 cups) milk
375ml (1½ cups) pouring cream
2 teaspoons natural vanilla essence or extract
Vanilla ice-cream, to serve
100g (½ cup, lightly packed) brown sugar
115g (⅓ cup) golden syrup
125ml (½ cup) pouring cream
- Preheat oven to 170°C (150°C fan-forced). Brush a deep 2 litre (8 cup) ovenproof dish with melted butter to grease.
- Spread the bread slices with the butter. Top half of the slices with the banana and then cover with the remaining bread slices. Cut each ‘sandwich’ diagonally into half. Arrange the layered bread in the ovenproof dish, allowing it the stick up a little, and then sprinkle with the pecans.
- Use a balloon whisk to whisk together the eggs, sugar, milk, cream and vanilla until well combined. Pour evenly over the bread in the dish and set aside for 30-60 minutes or until the bread has absorbed all the custard.
- Meanwhile, to make the caramel sauce, combine the sugar, golden syrup and butter in a small saucepan. Stir over low heat until the sugar dissolves. Bring to a simmer and simmer for 2-3 minutes or until thickened slightly.
- Sprinkle the pudding with the remaining pecans, pour over half the caramel sauce (reserve the remaining sauce) and bake in preheated oven for 1 hour and 10 minutes or until the top is golden and the custard is set.
- Meanwhile, add the cream to the remaining caramel sauce and stir over medium heat until well combined and heated through.
- Remove the pudding from the oven and stand for 5 minutes before serving with the warm Caramel sauce and ice cream.
- This bread and butter pudding will keep covered in the fridge for up to 2 days. Serve at room temperature or cover with foil and warm gently in an oven preheated to 150°C (130°C fan-forced for 10-20 minutes (depending on the portion size).
This recipe is from Anneka's SBS Food online column, Bakeproof: Comforting Custard.
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Photography by Alan Benson.