Serves: 6(1 Vote)
4 medium egg
100g 70% dark chocolate one bar broken in bits
4 medium bananas halved and split in 1/4s
650ml whole milk gold top if possible!
9 - 12 slices White bread loaf not fresh, crusts cut off
60g butter approx
4 level tbsp brown sugar
This is a great pud if you have an excess of milk and bread that needs using up… the chocolate and banana is a great addition however, these maybe substituted with raisins and cinnamon, or other low acidity fruits.
- Cut bread into triangles
- Butter the front and top edges (short sides) of bread triangles but not the bottom edges or back of bread (so it soaks up the custard batter later on).
- Break the eggs into a large mixing bowl and add sugar and beat together.
- Add milk to egg mixture, beat some more until sugar is dissolved.
- Arrange the buttered bread in a ceramic or pyrex baking dish. Buttered corners pointing up to make it look like a mountain range!!
- Push chocolate pieces into nooks and crannies, at least one piece of choc per piece of bread and a few tucked in around the sides.
- Find places to evenly distribute the banana, it is fun to put a few banana slices in end pointing up to add to the mountainous effect. Cut them diagonally if you want more, smaller bits. Then jam them in!
- Slowly pour egg/milk mixture over the bread, choc and banana. Making sure that you cover every pointy bit of bread. You want the bread to absorb the mixture. If there are any bits of bread that are not in contact with the custard mixture push them and the peaks down into the mixture with a wooden spoon.
- For best results: cover with cling film and leave in the fridge for the minimum of 2 hrs.
- Preheat the oven to 180 degrees C/ gas mark 6.
- Just before putting into the oven you can sprinkle some more granulated brown sugar on to the peaks of the bread. This will make them extra crunchy when it comes out of the oven!
- Put the dish into the middle of the oven and keep half an eye on it… remove from oven when pudding has risen slightly and peaks have browned.
- Serve with pouring cream. YUMM!
Prep this up to 2 days before you want to serve it, it keeps well in the fridge if covered with cling film. It is best to use slightly stale bread. This was prepared for a dish that was approx 30 x 30 cm sq. if you have a smaller dish, prep the bread a slice at a time as 9 maybe too much and adjust the milk/egg mixture accordingly. Only 3 eggs and 500ml milk maybe needed. Be sure not to fill the dish with too much liquid, leave about a cm so the pudding has room to rise without spilling.