Banana and sultana bread and butter pudding recipe
This pudding is a variation on a family favourite and works well with bread that’s a few days old!
Prep: 15 mins
Cook: 30 mins
Serves 4
Ingredients
- 25g lower-fat spread
- 4 slices white bread
- 2 bananas, sliced
- 25g sultanas or raisins
- 2 eggs
- 450ml 1% fat milk
- 1 teaspoon vanilla extract (optional)
- 10g caster sugar
Swap tip:
You can use fruit bread instead of plain bread and sultanas. You may need an extra slice.
Method
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Preheat the oven to 180C (fan oven 160C, gas mark 4)
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Grease a 1.2 litre (2 pint) baking dish with a little reduced fat spread. Spread the rest over the bread, then cut each slice into 4 triangles.
Information:This recipe is perfect for using bread that’s 2 to 3 days old. The drier bread soaks up more of the egg and milk mixture, giving a better texture.
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Arrange the bread slices in the dish with the sliced bananas and sultanas or raisins.
Information:If you like, use chopped ready-to-eat dried apricots or dates instead of sultanas or raisins.
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Beat together the eggs, milk and vanilla extract. Stir in the sugar and allow a few minutes for it to dissolve. Pour the mixture over the bread, and let it soak in for 5 minutes.
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Bake on the middle shelf of the oven for about 25 to 30 minutes, until set and golden brown.
