Ingredientes para Banana Bread And Butter Pudding
- 6 slices bread (about 8 oz total)
- 6 teaspoons apricot jam
- 2 medium bananas, sliced
- 1/2 cup shredded coconut
- 1/2 cup sultanas
- 400ml whole milk
- 4 large eggs
- 1 teaspoon vanilla extract
- 100g granulated sugar
- Icing sugar, for dusting
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Cómo preparar Banana Bread And Butter Pudding
- Preheat oven to 180°C (350°F).
- Remove crusts from 6 slices of bread (about 8 oz total). Spread each slice with 1 teaspoon of jam on one side.
- Cut each bread slice in half diagonally.
- Grease a 2-liter ovenproof dish.
- Arrange 1/3 of the bread slices (jam-side up) in the bottom of the prepared dish.
- Top with half (1 medium banana, sliced) of the sliced bananas, half (1/4 cup) of the shredded coconut, and half (1/4 cup) of the sultanas.
- Repeat layers with remaining bread, bananas, coconut, and sultanas.
- Finish with the final layer of bread (jam-side up).
- In a large bowl, whisk together 4 large eggs, 400ml whole milk, 1 teaspoon vanilla extract, and 100g granulated sugar until well combined.
- Pour the custard mixture evenly over the bread layers. Let stand for 15 minutes to allow the bread to absorb the custard.
- Place the pudding dish inside a larger baking dish with sides.
- Carefully pour boiling water into the larger dish until it reaches halfway up the sides of the pudding dish (this creates a bain-marie for even cooking).
- Cover the pudding loosely with foil after 30 minutes to prevent over-browning.
- Bake for 1 hour and 45 minutes, or until the pudding is set and golden brown.
- Remove from oven and let cool slightly before serving.
- Dust with icing sugar before serving.
- Serve warm with vanilla or macadamia nut ice cream, maple syrup, passionfruit sauce, or any combination!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
119g
Fat
22g
Carbs
22g
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