28 May 2011

Recipe: Banana & Raisin Bread & Butter Pudding

We just came back from rampaging through the foodscapes of Melbourne, and we’re like:

“I need to lose weight.”

Sadly, 2 minutes later, and we’re like:

And thus, decided to bake some bread and butter pudding! It somehow seems like the perfect thing to have on a weekend... We hope you like this banana and raisin version as much as we do! ;)

Preparation Time:  30 mins
Baking Time: 1 hour

10 pieces of sliced bread
3 cups milk
½ cup caster sugar
3 eggs
½  teaspoon vanilla extract
½  teaspoon cinnamon powder
1 cup bananas
½ cup raisins
Butter for spreading

Baking bread and butter pudding in ten quicks steps:
1)    Preheat oven to 160 °C.
2)    Grease baking pan with butter.

3) Cut bread into smaller pieces and spread butter on both sides of the cut bread.

4) Combine milk, sugar, eggs, vanilla extract, cinnamon powder and bananas into a food processor (you could also mix them by hand but of course using a processor would give a more even mixture).

5) Blend until the mixture becomes smooth and frothy. 

6) Arrange the bread in the baking pan. You could also arrange one layer of bread at the bottom of the baking pan first, if you’d prefer a sturdier base.

7)  Pour blended mixture over the arranged bread, and sprinkle a handful of raisins over the top.

8)  Chill the soaked bread in the fridge for about 15 minutes, in order for the bread to soak up all the flavours of the mixture.

9)  Then, get the bread into the preheated oven and bake for 1 hour. 

10) Once it’s done, let it rest for about 10 minutes before serving. Custard is quite a popular accompaniment to the pudding, but we much prefer milk. =)

Enjoy! =)

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