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