Bread and butter pudding

Bread and butter pudding: Easy dessert for the family. Image: Adobe

Bread and butter pudding: Delicious dessert for the family

In the mood for an authentic bread and butter pudding with bananas and peanut butter? Try this recipe, it is a winner.

Bread and butter pudding

Bread and butter pudding: Easy dessert for the family. Image: Adobe

Whip up an easy, mouth-watering dessert for the family. This bread and butter pudding is lip-smackingly delicious and so easy to prepare with simple ingredients you probably already have in your pantry. So, no need for an extra trip to the groceries store to prepare this treat.

This bread and butter recipe is from Executive Chef Philippe Farineau at Ashford Castle in Ireland. Ashford Castle forms part of the Red Carnation Hotel Collection, known for its beautiful hotels and top-quality restaurants.

If you are in the mood for an authentic bread and butter pudding recipe with bananas and peanut butter, this recipe is for you. The best part is that you can have this recipe ready in less than an hour. Each bite of this delicious dessert will compel you to take another one. Don’t be surprised if everyone around your table is tempted to take a second helping.

Let us know in the comments of this recipe if you plan to prepare this delightful dessert for your family.

Bread and butter pudding recipe

5 from 1 vote
Recipe by Dirnise Britz Course: DessertCuisine: GlobalDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

20

minutes
Total time

40

minutes

Ingredients

  • 500 ml cream

  • 1 vanilla pod or 1 teaspoon vanilla extract

  • 3 whole eggs

  • 3 egg yolks

  • 3 tablespoons golden sugar

  • 500 g of 2-day old brioche

  • 75 g butter plus a little more for greasing

  • 75 g peanut butter

  • 3 bananas

  • 75 g currants

  • 1 measure baileys

  • zest of ½ lemon

  • 2 tablespoons demerara sugar

Method

  • Pour the baileys over the currants to soak.
  • Heat the milk to just off the boil with vanilla and lemon. Leave to infuse.
  • Slice the brioche into 1 cm slices. Butter the slices on one side with butter and the other side with peanut butter.
  • Whisk together the eggs, yolks and golden sugar then slowly whisk in the infused milk. This is your custard.
  • Grease 4 dishes (ramekins or bowls) with some butter.
  • Slice the bananas.
  • Press a slice of bread firmly into the bottom of the dish and arrange bananas on top of the bread; add a sprinkling of the baileys currants and add a ladle of custard.
  • Repeat step 7 until the bowl is almost full.
  • Sprinkle with demerara sugar.
  • Cook at 160°C in a bain-marie (water bath) for 20 minutes.

Notes

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