Banana Bread and Butter Pudding

6 Servings
1 hr

Banana bread and desiccated coconut add such a delicious twist to this favourite pudding from yesteryear. I don’t normally make bread and butter pudding that often, but when I do, it needs to be one that sufficiently camouflages the “bread” component. My most decadent version is my reserved-for-guests-only bread and butter pudding. It’s filled with apples and raisins and topped with a decadent and showy meringue.


This one is a simple and more pared down pudding. It’s perfect for lazy dinners or Sunday lunches, when the only crowd is my family who won’t indulge in any form of bread and butter pudding if it contains actual bread. So, this custardy banana bread, topped with a light and snowy meringue, is a great alternative. For that extra decadent factor I’ll sometimes add two or three caramelised bananas and some chopped pecan nuts.

Banana Bread and Butter Pudding
Banana Bread and Butter Pudding
Banana Bread and Butter Pudding
Banana Bread and Butter Pudding
Recipe details
  • 6  Servings
  • Prep time: 15 Minutes Cook time: 45 Minutes Total time: 1 hr
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Ingredients

  • 10-12 banana bread slices, cut into diagonal halves
  • 60ml (¼ cup)) butter or margarine, softened
  • 80ml (⅓ cup) smooth apricot jam
  • 30ml (2 tablespoons) desiccated coconut
  • 4 large eggs
  • 80ml (⅓ cup) castor sugar
  • 500ml (2 cups) milk
  • Pinch of salt
Instructions

Preheat the oven to 180ᴼC and grease a large non-stick baking dish.
Spread the butter over one side of the bread slices, followed by the apricot jam.
Layer the banana bread slices, buttered sides up, in the dish and top with the desiccated coconut.
Separate the eggs, reserving the egg whites for the meringue.
Beat the egg yolks with half the castor sugar until thick and pale yellow in colour.
Add the salt and milk and beat well.
Pour this custard mixture over the bread slices.
Place in the oven and bake for 35 minutes or until the custard is set.
Whip the egg whites until stiff and slowly add the remaining castor sugar.
Remove the dessert from the oven and cover with the meringue.
Bake for a further 5 minutes or until the meringue turns a golden brown colour.
Remove from the oven and serve warm.
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