GLOBAL GAS / dessert

Salted Caramel Banana Bread Pudding

Banana and bread baked in vanilla custard with pockets of salted caramel.

Ingredients

• 250 g day-old white bread, cubed
• 250 g peeled bananas, sliced
• 3 medium eggs
• 350 ml whole milk
• 150 ml double cream
• 40 g light brown sugar
• 1 tsp vanilla extract
• 100 g salted caramel sauce
• 15 g butter

Method

1. Heat the oven to 180°C, 160°C fan. Grease a 1.5 litre baking dish with the butter.
2. Arrange the bread and bananas in the dish and spoon over half the caramel sauce.
3. Whisk the eggs, milk, cream, sugar and vanilla together. Pour over the bread and leave to soak for 15 minutes.
4. Bake for 35–40 minutes until the custard is set and the top is golden.
5. Warm the remaining caramel gently in a saucepan and spoon over individual portions.

Press any dry bread corners into the custard before baking.