BANANA BREAD & BUTTER PUDDING

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PREP TIME 20 minutes
COOK TIME 35-40 minutes per batch
SERVES 3

INGREDIENTS

1 loaf banana bread, sliced

1 punnet strawberries, halved

Ashgrove Farmhouse butter (or your favourite butter), for spreading

½ cup strawberry jam

5 eggs

1 cup cream

¾ cup milk

2 tbsp caster sugar

1 tsp vanilla bean paste

1 tsp cinnamon sugar

Demerara sugar, to sprinkle

METHOD

Step 1 

Preheat your oven to 180°C.

Step 2

Spread each slice of banana bread with butter and strawberry jam.

Cut the slices in half diagonally. Arrange three halves in each of three small, single-serve oven-safe baking dishes.

Step 3

In a blender, combine the eggs, milk, cream, caster sugar, vanilla bean paste, and cinnamon sugar. Blend until smooth. Pour the custard mixture evenly over the banana bread in the baking dishes. Place the baking dishes on a larger tray filled with a shallow layer of water to create a bain-marie.

Step 4

Bake for 35-40 minutes or until the custard is set and the tops are golden.

Step 5

Remove the puddings from the oven and sprinkle with demerara sugar.

Top each pudding with a few strawberry halves.

Finish with a drizzle of cream before serving.