Banana and caramel bread and butter pudding

Bread and butter pudding is a timeless classic and is still the perfect pick for any occasion. It's super versatile, too! Feel free to change up the flavours and the bread used to suit your mood.

  • 10 mins preparation
  • 1 hr cooking
  • Serves 4
  • Print


Banana and caramel bread and butter pudding
  • 2 cup thickened cream
  • 1 1/2 cup milk
  • 1/3 cup caster sugar, plus 1 tablespoon extra
  • 1 vanilla bean
  • 4 eggs
  • 300 gram brioche, sliced
  • 380 gram can caramel top 'n' fill
  • 2 large bananas, sliced
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • whipped cream, to serve


Banana and caramel bread and butter pudding
  • 1
    Preheat oven to 160°C. Lightly grease a shallow 2-litre ovenproof dish.
  • 2
    In a medium saucepan, combine cream, milk and sugar. Split vanilla bean in half lengthways. Scrape seeds and add pod and seeds to pan.
  • 3
    Stir over medium heat for 2-3 minutes, until sugar dissolves and mixture is hot. Remove and discard pod. Transfer mixture to a large jug. Cool slightly.
  • 4
    In a large bowl, whisk eggs until frothy. Gradually whisk in warm milk mixture.
  • 5
    Spread brioche with half the caramel and top half slices with banana. Sandwich together and cut into quarters diagonally. Layer slightly overlapping, in dish. Gradually pour over cream mixture, allowing it to soak into the brioche slightly. Sprinkle with combined extra sugar, cinnamon and nutmeg.
  • 6
    Place in a large baking dish. Add enough boiling water to come halfway up sides of dish. Bake for 40-45 minutes (55-60 minutes if dish is deeper) until custard is set when tested with the tip of a knife (knife will be clean when removed if custard is set). Remove immediately from water bath to prevent overcooking.
  • 7
    Fold remaining caramel through whipped cream. Serve warm pudding with caramel cream.


If liked use croissants or fruit bread instead.

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