Easy-peasy Banana Bread Pudding
Time: 45 mins
Servings: 6-8
Difficulty: Easy
Ingredients
1 x Brumby’s Banana Bread loaf
700ml vanilla custard
½ Tsp dutch cinnamon
90g pecans
4 Tbs butter
4 Tbs brown sugar
Vanilla Ice-cream to serve
Butterscotch sauce:
8 tablespoons unsalted butter
1 cup packed brown sugar
1 cup heavy cream
2 teaspoon vanilla extract
Instructions
Pre-heat oven to 180 degrees
Cut banana bread into 2 cm slices and arrange two layers in the baking dish. We put 4 of the bigger middle slices down the bottom and then 6 of the smaller side slices on top.
Cover with Custard, sprinkle with cinnamon and then bake for 1 hour.
Meanwhile, make the butterscotch melt butter in a medium heavy-bottomed saucepan over medium heat. Add the brown sugar, salt and heavy cream and stir the mixture with a rubber spatula until it's well blended. Bring the mixture to a boil, scraping down the sides occasionally,
Melt 1 Tbs of butter in a pan over medium heat, add your pecans, once lightly toasted add another Tbs of butter and the brown sugar, stir to combine and cook for a further 2–3 minutes.
To assemble, place your banana pudding on a plate, place a large scoop of vanilla ice cream on top, drizzle with butterscotch, and sprinkle with candied pecans, and enjoy!