Waste Less Banana Bread and Butter Pudding

Name: Waste Less Banana Bread and Butter Pudding
Yield: 8 servings
Ingredients: 4 eggs; 500 ml Arla Cravendale Milk; 200 g caster sugar; 1 tbsp vanilla essence; ½ tsp ground cinnamon; 400 g Leftover Stale bread (Cut into cubes, sliced, rolls, brioche and even old croissants work well); 3 bananas (One mashed and Two sliced, old and overripe work best); 170 g chocolate Chips or any Leftover Chocolate (Chopped); 450 ml Arla Cravendale Milk; 2 egg yolks; 60 g caster sugar; 20 g corn flour; vanilla essence

Ready to help reduce food waste from home? Have some food leftovers to put to use? Our easy and simple banana bread and butter recipe turns those ripe bananas into a deliciously moist pudding to enjoy with the family.

Ingredients

4 Eggs
500 ml Arla Cravendale Milk
200 g Caster sugar
1 tbsp Vanilla essence
½ tsp Ground cinnamon
400 g Leftover Stale bread (Cut into cubes, sliced, rolls, brioche and even old croissants work well)
3 Bananas (One mashed and Two sliced, old and overripe work best)
170 g Chocolate Chips or any Leftover Chocolate (Chopped)

For the Custard (Makes 500ml)

450 ml Arla Cravendale Milk
2 Egg yolks
60 g Caster sugar
20 g Corn flour
Vanilla essence

Instructions

Step 1

For the Bread and butter pudding, preheat your oven to 175°C/155°C fan/Gas mark 4, then grease a 20cm ovenproof dish or baking tin.

Step 2

Mix your eggs, milk, sugar, vanilla, mashed banana and cinnamon together in a large bowl until smooth.

Step 3

Pop your cubed bread, sliced bananas and chocolate chips into the large bowl, folding them into the mixture.

Step 4

Pour your mixture into a prepared tin, then bake for 1 hour. Check on your pudding halfway through - if you believe the top is getting too dark, cover it with a sheet of tinfoil.

Step 5

Once your hour is up, remove your pudding from the oven (you can test if it's ready by popping a skewer into the pudding - if it comes out clean, it's ready). Serve with your delicious homemade custard or some ice cream, and enjoy!

Step 6

For the Custard, pop your egg yolks and sugar into a bowl, then whisk together. Once well-mixed, add your cornflour and whisk again until the mixture is smooth.

Step 7

Pour your Arla Cravendale milk into a pan and stir over medium heat until it starts to bubble. Then add the hot milk to the yolk mixture a little at a time, whisking as you go.

Step 8

Clean out your milk saucepan, then return the mixture to the cleaned pan. Slowly bring to a simmer, stirring with a wooden spoon for around 2 mins, until it has thickened.

Step 9

Add your vanilla extract to the pan and stir. Then, strain the warm custard through a sieve into a jug and serve alongside your banana bread and butter pudding!

Enjoy!