Saturday, 19 May 2012
 
 

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Come and see us at the Hills Homeshow on March 24 and 25, at The Bernie Mullane Sports Complex in Kellyville.

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Bread and Butter Pudding with a Twist
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Will serve 6-8 people.

Bread and Butter PuddingIngredients

  • 3 croissants thinly sliced length-ways
  • 4 eggs beaten
  • 150ml cream
  • 2 tsp vanilla extract
  • 50gms caster sugar
  • pinch nutmeg
  • 3 firm ripe bananas, sliced length-ways
  • 1/2 cup of sultanas
  • 1 crunchy bar crushed   

Instructions

 

Preheat wood fire oven to 180 degrees

Beat egg, cream, sugar, extract and nutmeg until well creamed, set aside

Layer croissant, banana, sultana and a little egg mixture. Repeat layering until the terracotta dish is filled to the top.

Sprinkle the top with crushed crunchy bar and pop it in the middle of the oven. Turn dish occasionally.

To test for doneness press down gently on top of the pudding to see if any uncooked egg mixture rises to the top. ( approxmiately 30- 40 mins) When fully cooked the pudding has a firm wobble to it like a quiche. Once cooked allow to rest for 10mins before serving.

Serve with fresh double cream or ice cream.