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Banana and Kahlua bread pudding

Serve with ice-cream to tickle your senses. - by Sarah Murphy
  • 03 Jun 2021
Banana and Kahlua bread pudding
Prep: 15 Minutes - Cook: 70 Minutes - Serves 8
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Ingredients

1¼ cups milk

300ml thickened cream

½ cup Kahlua

¼ cup honey

1 stick cinnamon

1 vanilla bean, split, seeds scraped

4 eggs

6 small croissants, halved

4 bananas, halved

1 Tbsp demerara sugar

Whipped cream, to serve

Method

  1. Preheat oven to moderate, 180 degrees C. Lightly grease a 6-cup casserole dish.

  2. In a medium saucepan, combine milk, cream, kahlua, honey, cinnamon and vanilla. Stir over medium heat, 5-7 mins, until almost boiling. Strain mixture into a large jug. Cool slightly. Discard cinnamon.

  3. In a large bowl, whisk eggs until frothy. Gradually whisk in hot milk mixture.

  4. Layer croissants and bananas alternately in dish, overlapping slightly. Pour egg mixture over. Sprinkle evenly with sugar.

  5. Place in a large baking dish. Add enough hot water to come halfway up the sides of casserole dish.

  6. Bake 55-60 mins until custard is just set when tested with the tip of a knife (knife will be clean when removed).

  7. Remove pudding from water bath. Cool 5 mins before serving with whipped cream. 

Cook's tip

This is also delicious using fruit loaf, brioche or thick bread. Serve with ice-cream.

You might also like:

Upside-down banana loaf

Chocolate banana boats

Self-saucing sticky date and banana pudding

  • Food
  • Desserts Recipes
Sarah Murphy
Sarah Murphy
Sarah Murphy has worked in food magazines for over 10 years, and is known for her sweet tooth and love of creating hacks and twists on classic recipes. You can usually find Sarah baking cheesy garlic bread pull-apart for friends on the weekend, (but still hasn’t mastered the art of sourdough yet!).

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