Banoffee Brioche Bread And Butter Pudding
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Banoffee Brioche Bread And Butter Pudding

Craving a dessert that tastes decadent but isn’t packed with calories? This comforting banoffee bread and butter pudding is the answer. This easy-peasy yet oh-so-delicious recipe comes courtesy of Great British Bake Off finalist, Sandro Farmhouse, and it’s sure to be a firm favourite with all the family. Toffee and banana are a match made in heaven, while the soft and buttery brioche texture makes this dessert melt in your mouth. And the best bit? This tasty brioche bread pudding is made using Arla B.O.B Skimmed Milk – tastes the same as semi- skimmed but with half the fat!
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https://www.arlafoods.co.uk/recipes/arla-bob-banoffee-brioche-bread-butter-pudding/

Instructions

Instructions
  • Preheat the oven to 180c/160c fan and lightly grease a deep dish.
  • Cut the slices of brioche in half, place into the deep dish and set aside.
  • In a bowl, whisk together the cream, Arla B.O.B skimmed milk, eggs, sugar, vanilla and mixed spice until well combined.
  • Soak the brioche slices in the milky mixture and leave to soak for 15-20 minutes.
  • In the meantime, slice the bananas into thick rounds before placing them into a mixing bowl with 50g of caster sugar and give them a good toss.
  • Once the brioche slices have soaked, place the sliced bananas on top and bake in the oven for 45 minutes or until the custard mixture has set.
  • Warm the caramel sauce in the microwave or in a pan and pour it over the warm pudding, then serve and enjoy.
Enjoy!

Banoffee brioche bread and butter pudding FAQs

How long does banoffee bread and butter pudding last in the fridge?
If stored in an airtight container in the fridge, your brioche bread and butter pudding should last up to four days (although we’d recommend eating it within two).
What do you serve with banoffee bread and butter pudding?
If you fancy topping your banoffee bread and butter pudding with a sauce, you can’t go wrong with caramel. Make your own using sugar, butter, and cream or simply buy a tin of ready-made sauce and reheat it. For something creamier, opt for a dollop of custard or a scoop of vanilla ice cream.

Ingredients

Ingredients
Brioche buns loaf
500 g
Double cream
400 ml
Arla B.O.B skimmed milk
400 ml
Meduim eggs
3
Additional egg yolks
4
Light brown sugar
60 g
Vanilla paste
2 tsp
Mixed spices
1 tbsp
Ripe bananas (sliced into thick rounds)
3
Caster sugar
50 g
Caramel sauce (tinned)
397 g
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