We all get to the point were we’ve had the banana bread out for days and it’s getting stale, it’s now too late to freeze as it will forever be stale banana bread that will need to be toasted (although that’s not too bad if you have the freezer space). So making it into a pudding will extend the life of the bread for a few more days – upcycling.
There are no hard and fast rules to this fabulous recipe other than the egg and milk ratio for the custard, but even then you can add a bit more cream or add and egg yolk for extra richness. I prefer a firm custard to a wet one for these puddings.
The size of your pudding will be determined by the amount of banana bread you use. I had just under half a loaf left and it was perfect for a 22x15x6cm baking dish.
The end result of this dish is a moist sponge cake with dots of swollen sultanas and a crispy, sweet, thick crust that you can pull apart in large chunks. It’s delicious served warm with ice cream or a swirl of cream and if you were feeling so inclined to be decadent, a light drizzle of Salted Caramel Sauce will top it off nicely… I have included a basic Brown Sugar Caramel below aka Butterscotch Sauce.
This is the recipe that my son told me last night that I should use as my entry recipe to get onto Masterchef, so it must be good… enjoy!
Ingredients
1/2 loaf banana bread – Basic Banana Bread recipe & White Chia Seed Banana Bread recipe
handful of sultanas
3 eggs
300ml pouring cream
2 tbs white sugar
1 tsp cinnamon, ground
1 tsp cardamon, ground
raw sugar or demerara sugar to sprinkle on top
Easy Brown Sugar Caramel Sauce (Butterscotch)
175g brown sugar
250ml pouring cream
1/2 tsp vanilla extract – optional
60g salted butter
Method
Pre heat oven to 180°C / 355°C
Cut the banana bread into largish rectangles and toast under a grill till golden brown on at least two sides. Leave to cool down.
In a small bowl mix together the eggs, milk, sugar and spices and set aside.
Place the now cool bread pieces into a baking dish large enough to hold them without being too cramped. You can butter the banana bread slices if you wish but it has enough buttery goodness already.
Sprinkle over the sultanas, moving some of the pieces around to let the sultans slip between them.
Drizzle over egg mixture, trying to coat the bread pieces as you go.
Leave to sit for about 20 minutes to 1 hour to absorb the egg mixture or you will have a dry centre. Then, using a spatular or large spoon, squash the bread down so it is soaks up a bit more of the custard.
Sprinkle the raw or demerara sugar over the top and cook in the oven for 30 to 40 mins or till the custard is set.
Easy Brown Sugar Caramel Sauce (Butterscotch)
Place all ingredients into a saucepan and bring to a boil over medium heat, stirring continuously. Once at a boil, reduce the heat and simmer for 5 minutes.
Pour into a clean jar and store in the fridge for up to 2 to 3 weeks.
You are now ready to serve.
- ½ loaf banana bread - Basic Banana Bread recipe & White Chia Seed Banana Bread recipe
- handful of sultanas
- 3 eggs
- 300ml pouring cream
- 2 tbs white sugar
- 1 tsp cinnamon, ground
- 1 tsp cardamon, ground
- raw sugar or demerara sugar to sprinkle on top
- 175g brown sugar
- 250ml pouring cream
- ½ tsp vanilla extract - optional
- 60g salted butter
- Pre heat oven to 180°C / 355°C
- Cut the banana bread into largish rectangles and toast under a grill till golden brown on at least two sides. Leave to cool down.
- In a small bowl mix together the eggs, milk, sugar and spices and set aside.
- Place the now cool bread pieces into a baking dish large enough to hold them without being too cramped. You can butter the banana bread slices if you wish but it has enough buttery goodness already.
- Sprinkle over the sultanas, moving some of the pieces around to let the sultans slip between them.
- Drizzle over egg mixture, trying to coat the bread pieces as you go.
- Leave to sit for about 20 minutes to 1 hours so it has time to absorb the egg mixture and then, using a spatular or large spoon, squash the bread down so it is soaks up a bit more of the custard.
- Sprinkle the raw or demerara sugar over the top and cook in the oven for 30 to 40 mins or till the custard is set.
- Place all ingredients into a saucepan and bring to a boil over medium heat, stirring continuously. Once at a boil, reduce the heat and simmer for 5 minutes.
- Pour into a clean jar and store in the fridge for up to 2 to 3 weeks.
- You are now ready to serve.