Date and banana bread and butter pudding
Method
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Butter the slices of bread and cut in half diagonally.
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Arrange a layer of the buttered bread in a large baking dish, sprinkle over some of the sugar, then add a layer of bananas and some dates. Repeat until all of the bread, sugar, bananas and dates have been used up, finishing with a layer of bread and a sprinkle of sugar.
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For the custard, beat the eggs, egg yolks, vanilla seeds and sugar in a bowl.
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Meanwhile, heat the cream in a saucepan until just boiling. Slowly whisk the cream into the egg mixture until well combined.
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Pour the custard mixture over the bread, bananas and dates and set aside to soak for at least 30 minutes.
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Preheat the oven the 175C/325F/Gas 3.
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Bake the pudding for 40 minutes, or until golden-brown on top and the custard has set.
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Meanwhile for the sauce, heat the ingredients in a heavy-bottomed saucepan until just boiling, then remove from the heat.
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Serve the bread and butter pudding with the sauce and some extra cream.
Ingredients
- 1 loaf thick-sliced white bread, crusts removed
- 200g/7oz unsalted butter
- 150g/5oz demerera sugar
- 6 bananas, sliced
- 12 pitted dates, chopped
For the custard
- 3 free-range eggs
- 3 free-range egg yolks
- 1 vanilla pod, split lengthways, seeds scraped out
- 100g/3½ oz caster sugar
- 500ml/18fl oz double cream
For the sauce
- 100ml/3½fl oz double cream, plus extra to serve
- 100g/3½oz unsalted butter
- 100g/3½oz soft dark brown sugar
Shopping List
Date and banana bread and butter pudding
Fruit and vegetables
Cooking ingredients
Dairy, eggs and chilled
Other