Strawberry Bread and Butter Pudding
Ready in: 60 mins +
Food writer, home economist and mum Jo Pratt has an interesting twist on bread and butter pud, using a bread baked with finely milled seeds and grains for hidden nutrition, and the inspired combination of strawberry and banana!
Ingredients:50g butter, plus extra for greasing
3 tbsp strawberry jam
12 slices Kingsmill The Secretly Seeded One
2 bananas, peeled and sliced
1 tsp vanilla extract
4 tbsp caster sugar
2 large free-range eggs, beaten
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a large oven-proof dish, approx1.2-1.5 lt
- Preheat the oven to 160C/ 350F/Gas 4. Grease a large ovenproof dish (approx 1.2-1.5lt capacity) with a little butter.
- Spread the strawberry jam over the base of the buttered dish. Lightly spread the bread with the remaining butter and cut each slice into four triangles. Lay half of the bread in the dish, scatter over the strawberries and sliced bananas, then place the rest of the bread on top.
- Gently heat together the milk, half of the sugar and vanilla extract in a saucepan, stirring until the sugar has dissolved. Remove from the heat and whisk in the beaten eggs. Pour over the bread and leave to soak for up to 30 minutes.
- Sprinkle the remaining sugar over the top of the pudding and place on a baking tray in the oven for 45 minutes. Increase the heat to 200C/400F/Gas 6 and cook for a further 10 minutes until the top is crisp and golden.