Date and Banana Bread and Butter Pudding

A classic bread pudding twist featuring bananas, sticky dates, and a rich, creamy custard served with homemade butterscotch sauce.

Baking Vegetarian Comfort Food Dessert Banana

Estimated Nutrition

Calories

1310.1

kcal / serving

7860.5 kcal total

Carbs

117.1g

per serving

702.8 g total

Fat

89.2g

per serving

535.4 g total

Protein

14.2g

per serving

85.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

150

Demerara Sugar

100

Caster Sugar

100

Soft Dark Brown Sugar

for sauce

Dairy

200

Unsalted Butter

piece

Egg

free-range

piece

Egg Yolk

free-range

500

Double Cream

100

Double Cream

for sauce, plus extra to serve

100

Unsalted Butter

for sauce

Fruits

piece

Banana

sliced

piece

Date

pitted, chopped

GrainsCereals

loaf

White Bread

thick-sliced, crusts removed

NutsSeeds

pod

Vanilla Pod

seeds scraped out

Method

Heat 500ml of double cream in a saucepan until boiling and whisk it into the egg mixture.

Serve the pudding warm with the sauce and a drizzle of extra cream.

Boil the sauce ingredients in a heavy-bottomed saucepan and remove from heat.

Bake the pudding for 40 minutes until golden-brown and the custard is set.

Preheat your oven to 175°C.

Layer bread, sugar, bananas, and dates in a baking dish, finishing with bread and sugar.

Butter the bread slices and cut them in half diagonally.

Beat eggs, egg yolks, vanilla seeds, and sugar in a bowl for the custard.

Pour the custard over the bread layers and soak for 30 minutes.