Ingredients

  • 4 slices stale leftover bread – it’s important to use stale bread as fresh bread would create a soggier pudding
  • If you don’t have any leftover bread, stale croissants are a great alternative.
  • 3 eggs
  • 1 ripe banana
  • Use up those bananas which are bruised or riper than you would like to have as a snack.
  • 284ml double cream
  • 60g dark brown sugar
  • 50g sultanas
  • As a variation, use a mix of sliced dried apricots and sultanas if you have both.
  • 1 tbsp chocolate hazelnut spread

Preperation Time

10 mins

Cook Time

1 hour

Method

STEP 1

Pre-heat your oven to 160°C.

STEP 2

Whisk the cream, sugar and eggs together in a large bowl.

STEP 3

Spread the chocolate spread on one side of the bread and cut into triangles, then dip into the egg mix.

STEP 4

Layer the bread into a lined loaf tin with slices of banana and the sultanas, leaving the top layer free of banana and sultanas and placing the layer of bread chocolate spread side down to avoid burning the spread during baking.

STEP 5

Add the rest of the egg mix to the top of the tin and leave to rest for 20 minutes (or more if possible).

STEP 6

Place it in the oven and cook for about one hour – until it is golden. Serve with hot custard, some cream or a caramel sauce.

STEP 7

This dish can be pre-made then frozen; if cooking from frozen, cook for a further 5-10 minutes.

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