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Banana and Caramel Bread Pudding

Banana and Caramel Bread Pudding

 

I met a group of bloggers and they have this activity every month when they decide an ingredient and post a related recipe on 1st of every month. This time they are posting fruit related recipes. They added me to the group and I decided to give it a go. I am not fully prepared btw.

Here is what these amazing bloggers have prepared,

faskitchen.com/mango-coconut-burfi-recipe

yummyindiankitchen.com/falooda-fruit-mix

kitchenflavours.net

nithyas-kitchen.com/2015/09/strawberry-soya-icecreamsoya

thebigsweettooth.com/2015/09/banana-nutella-puffs

therecipesofindia.com/2015/09/pomegranate-milkshake

krishrecipes.com

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ingredients:

3 eggs

3 cups milk

1 1/2 tbsp vanilla custard powder

1/2 cup brown sugar

3 1/2 cups bread crumbs ( I processed 4-5 white bread slices)

6-7 bananas, sliced

4 cups prepared caramel custard ( see note)

250 ml cream

cinnamon powder, optional

chocolate-syrup, optional

method:

Preheat oven at 180 C. Whisk together eggs, milk, brown sugar and custard powder in a medium mixing bowl. Add bread crumbs. Transfer this mixture into a pyrex dish and bake for 15-20 minutes. It would still appear a little wet. Let cool to room temperature.

Place banana slices over the bread pudding. Layer caramel custard. refrigerate for 1 hour. Spread cream layer. Cover with plastic wrap and refrigerate for 6-8 hours. Layers will set better if refrigerated overnight.

Dust some cinnamon and drizzle chocolate syrup if you like.

for gluten free version:

Layer vanilla flavoured gf cereal, lightly crushed, with sliced bananas. Pour some caramel custard and then cream.

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note:

A local brand has just introduced caramel flavoured custard. Use vanilla or any flavour you like.



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