- Banana & Irish Cream Bread Pudding.jpg (35.96 KiB) Viewed 744 times
Ready in: 1¼ hours
Serves: 6
No nutritional information available.
Ingredients
- Oil for greasing
- 450ml (¾pt) double cream
- 500m (18fl oz) milk
- 120ml (4fl oz) Irish cream liqueur
- 4 tbsp runny honey
- 1 cinnamon stick
- 1 tsp vanilla bean paste
- 4 eggs
- 8 thick slices brioche loaf
- 2 bananas, peeled and thickly sliced
- 2 tbsp demerara sugar
Method
1. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Lightly grease a large, shallow, ovenproof dish. Combine the cream, milk, Irish cream, honey, cinnamon stick and vanilla bean paste in a large pan. Heat gently over a medium heat for 5 - 7 minutes until the mixture almost reaches boiling point. Strain through a fine sieve into a large heatproof jug and cool slightly. Discard the cinnamon stick.
2. Whisk the eggs in a bowl until frothy then gradually whisk in the hot milk mixture. Layer the brioche and banana slices in the dish, overlapping slightly. Pour the egg mixture over then sprinkle with the sugar.
3. Place the dish in a large roasting tray and pour in enough boiling water to come half way up the sides of the dish. Bake for 45 - 50 minutes until the custard is just set and the top is crisp and golden. Cool for 5 minutes before serving.
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