spin off from Nigella’s Caramel Croissant Pudding, I actually wanted to get croissants for it, but those that I get from the (next door) bakery here don’t really have nice croissants, they have too little layers and a little too buttery for me. Heh, why. Picky again. Haha
So I used same ol’ same ol’ white bread for it.
Caramel Bread Pudding with bananas and peanut butter chip
- 2-3 pcs stale white bread
- 80g sugar
- 2 tablespoons water
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 2 eggs, beaten
- 1 banana
- a handful of chocolate and peanut butter chips
- a pinch of cinnamon (optional)
1. Preheat the oven to 175 C degrees.
2. Tear the bread into pieces and put in a small gratin dish. Arrange it with sliced bananas and chips in between each bread.
3. Put the sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan on the hob over medium to high heat. Caramelize the sugar and water mixture by letting it bubble away until it all turns a deep amber colour; this will take 3 to 5 minutes. Keep looking but don’t be too timid.
4. Take the pan off the heat and add the cream – ignoring all spluttering – followed by the vanilla extract and milk. Whisk to mix, then still whisking add the beaten eggs and cinnamon (optional). Pour this quickly over the bread and leave to steep for 10 minutes.
5. Place in the preheated oven for 20 minutes and prepare to swoon. 😉
nom nom nom