Name: Banana caramel bread and butter pudding
Cook time: 100 min
Total time: 100 min
Yield: 6
Ingredients: 2 cup (500ml) cream; 1 1/2 cup (375ml) milk; 1/3 cup (75g) caster sugar; 1 teaspoon vanilla extract; 4 eggs; 1/2 cup (200g) caramel top 'n' fill; 1/4 cup (60ml) cream, extra; 2 large_piece overripe bananas (460g), sliced thickly; 1 small_piece french bread stick (120g), sliced thickly

Ingredients

2 cup (500ml) cream

1 1/2 cup (375ml) milk

1/3 cup (75g) caster sugar

1 teaspoon vanilla extract

4 eggs

1/2 cup (200g) caramel top 'n' fill

1/4 cup (60ml) cream, extra

2 large_piece overripe bananas (460g), sliced thickly

1 small_piece french bread stick (120g), sliced thickly

Method

1.Preheat oven to 180°C/160°C fan-forced. Grease shallow 2-litre (8-cup) ovenproof dish.

2.Heat cream, milk, sugar and extract in medium saucepan. Whisk eggs in large bowl; gradually whisk in hot cream mixture.

3.Combine caramel mixture and extra cream in small saucepan; cook, stirring over low heat, until smooth.

4.Place banana, in single layer, into dish. Layer bread on top of banana, overlapping slices slightly; drizzle with caramel cream then pour hot cream mixture over bread, taking care not to dislodge slices.

5.Place dish in larger baking dish; add enough boiling water to come halfway up sides of dish. Bake in oven about 1 hour 20 minutes or until pudding sets. Remove pudding from water; stand 5 minutes before serving.

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