BANANABA & CARAMEL BREADBR & BUTTER PUDDING
SERVESSERV 6 PREP 10 MINS COOK 1 HOUR PER S SERVE 3809kj COST $$$
2 2c cups thickened cream 1 1½ ½ cups milk ⅓ cup caster sugar, plus 1 tbsp extra 1 1v vanilla bean 4 eggs 300g30 brioche, sliced 380g38 can caramel top’n’fill 2 2l large bananas, sliced ½ tsp ground cinnamon ½ tsp ground nutmeg whippedw cream, to serve
1 PreheatPre oven to moderately slow, 160°C. Lightly greasegrea a shallow 2-litre ovenproof dish. 2 In a saucepan, combine cream, milk and sugar. SplitSpli bean lengthways. Add pod and seeds to pan. 3 StirSt over medium heat 2-3 minutes, until sugar dissolvesdiss and mixture is hot. Remove and discard pod.pod Transfer mixture to a large jug. Cool slightly. 4 In a large bowl, whisk eggs until frothy. GraduallyGra whisk in warm milk mixture. 5 SpreadS brioche with half caramel and top half slicesslic with banana. Sandwich together and cut intoint quarters diagonally. Layer in dish, slightly overlapping.ov Gradually pour over cream mixture, allowingall it to soak in slightly. Sprinkle with combinedco extra sugar, cinnamon and nutmeg. 6 Place in a baking dish. Add enough boiling w water to come halfway up sides. Bake 40-45 m minutes (55-60 minutes if dish is deeper) until cu custard is set when tested with the tip of a knife (k (knife will be clean when removed if custard is s set). Remove immediately from water bath. 7 Fold remaining caramel through whipped c cream. Serve warm pudding with caramel cream.