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Banana bread and butter pudding


For the hot caramel

Preparation method

  1. Preheat the oven to 150C/300F/Gas 2.

  2. Place the milk, cream and vanilla pod and seeds into a saucepan over a low heat and heat until steaming, but not boiling. Remove from the heat and leave to infuse for ten minutes, then remove the vanilla pod.

  3. Grease a shallow ovenproof dish. Arrange the brioche slices into the dish.

  4. Place slices of banana between the slices of brioche.

  5. Whisk the eggs, egg yolks and caster sugar together in a bowl, then gradually pour over the infused milk mixture, stirring constantly.

  6. Pour the custard mixture over the brioche and bananas and transfer to the oven to bake for 20-30 minutes, or until the custard is set and the brioche is golden-brown.

  7. For the caramel, place the caster sugar into a clean saucepan and heat without stirring until the sugar has melted. Continue to heat until the liquid becomes golden-brown, then pour over the bread and butter pudding and serve.

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This recipe is from...

Ready Steady Cook bbc_two Ready Steady Cook

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