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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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.