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
- 600 g day old sourdough or crusty loaf, cut into 1cm-thick slices, crusts removed
- 60 g butter, softened
- 3 ripe medium bananas (about 200 g each), thinly sliced
- 100 g pecans, toasted and coarsely chopped
- 4 eggs
- 110 g (½ cup) caster sugar
- 500 ml (2 cups) milk
- 375 ml (1½ cups) pouring cream
- 2 tsp natural vanilla essence or extract
- vanilla ice-cream, to serve
- 100 g (½ cup, lightly packed) brown sugar
- 115 g (⅓ cup) golden syrup
- 40 g butter
- 125 ml (½ cup) pouring cream
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time 30-60 minutes
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’ 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).
Photography by Alan Benson. Styling by Sarah O’Brien. Food preparation by Kerrie Ray. Creative concept by Lou Fay.
For more recipes, view our online column, Bakeproof: Comforting custard.