Banana Bread Pudding

Don't you hate it when you have too much bread at home? They are sort of pass their expiration date or almost expired, but its still too much and you are sick of sandwich? And, well, in my case, bread butter pudding is the answer. This time I decided to cook BANANA version one.

I changed some of the ingredients in the recipe from one of my cake book collection, THE CAKE BIBLE. It tasted really good, both warm and cold. I think this is a good idea to used up bread!!!





















BANANA BREAD PUDDING

Ingredient:
-1/4 strawberry jam
- 10 thick slices white bread
- 2 large bananas, peeled and cut into thick slices
- 4 large eggs, lightly beaten
- 750 ml milk
- 250 ml thickening cream
- 2 cups sugar
- 2 teaspoon vanilla extract
- 1 tablespoon ground cinammon
- 4 tablespoon butter, melted

Method:
1. Preheat the oven to 180C. Lightly grease a 2-litre ovenproof dish

2. Spread the jam on the bread slices and then cut the bread into small chunks. Lay half of the bread chunks over the base of the prepared dish. Arrange the banana slices over the bread and then place the remainder of the bread chunks on the top.

3. Combine the eggs, milk, sugar, vanilla extract and spices. Whisk in the melted butter. Piur the mixture over the bread and banana. Leave it for 30 minutes before baking so that all the liquid will be soaked by the bread

4. Cover the dish with foil and place into a bain marie ( water bath). Bake for 30 minutes. Remove the foil and bake for a further 30 minutes until the pudding is firm and lightly browned on top.

5. Remove the baking dish and cool a little. Dust with icing sugar before serving.

Serves 8