Bread and Butter Pudding with Banana and Almonds
- 300ml thickened cream
- 300ml milk
- 6 eggs, beaten lightly
- ¾ cup (165g) caster sugar
- 1 teaspoon vanilla extract
- 50g butter
- 8 slices white bread
- 2 small (260g) bananas, sliced diagonally
- 1⁄3 cup (55g) sultanas
- ¼ cup (80g) apricot jam
- ¼ cup (20g) flaked almonds
In a large mixing bowl, combine cream, milk, eggs, sugar and vanilla.
Butter the bread and trim off the crusts. The bread can be cut into rectangles or triangles, depending on the shape of
Lightly grease an ovenproof dish (2 litres/8-cup capacity). Arrange 1/3 of the bread in dish. Top with ½ the banana and sultanas. Pour over 1/3 of the egg mixture. Repeat, then place the remaining bread on top. Pour remaining egg mixture into the dish. Stand for 20 minutes.
Meanwhile, preheat oven to 180°C (160°C fan-forced). Bake pudding for about 30 minutes or until set.
Heat the jam in the microwave on HIGH (100%) for about 30 seconds or until liquid. Remove pudding from the oven. Brush the top with jam. Sprinkle with almonds and return to the oven for 5 minutes. Serve warm with cream, if desired.