Blueberry and Banana Bread Pudding
Photography Aaron McLean.
Frozen raspberries or blackberries also work in this pudding and if you don’t like banana, simply leave it out.
Serves: 6
INGREDIENTS
6 cups roughly torn bread*
1¼ cups milk
1 cup cream
1 teaspoon vanilla extract
½ teaspoon grated nutmeg
1 very ripe medium banana
⅓ cup caster sugar
finely grated zest 1 lemon
3 eggs
1½ cups frozen blueberries
1 tablespoon caster sugar for sprinkling
8 cup-capacity baking dish
METHOD
Preheat the oven to 170°C.
Heat the milk, cream, vanilla and nutmeg to just below boiling point.
Mash the banana to a paste and place in a large bowl. Add the sugar, zest and eggs and whisk together.
Slowly pour in the hot milk mixture, whisking constantly. Cool for 10 minutes then add the bread and turn gently so every piece is well coated in custard.
Tip half the pudding mixture into the baking dish and sprinkle over half the blueberries. Top with the remaining pudding and blueberries.
Sprinkle over the sugar and bake for 35 minutes or until puffed and golden and the centre of the pudding is set.
To serve: Scoop into bowls and serve hot or warm with pouring cream if desired.
Cook's tip: Use any type of bread for this recipe, from a plain white loaf to fruit loaf, croissants, brioche or French bread. It's better is the bread is a day old.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.