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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Instructions
Instructions
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 |
