You may like bread pudding, but have you ever tried banana and custard bread pudding? Expand your taste buds with Ulu Hye's take on the classic bread pudding!
Ingredients
Serves 4 |
- 4 cups of cut-up bread (a few days old is best)
- 1 large banana, sliced
- 1/2 cup of sultanas
- 1/2 tsp cinnamon
Custard:
- 3 cups of Ulu Hye's Plant-Based Milk of your choice
- 3 tbsp of cornflour or Just Wholefoods Custard Powder
- 3 tbsp of sugar
- 2 tsp of vanilla extract if using cornflour (omit if using custard powder)
Method
- Preheat oven to 180 degrees celsius
- Assemble all the ingredients in an oven-proof dish.
- To make the custard, combine the cornflour or custard powder and sugar in a sauce pan and mix together. Add 1 cup of milk and whisk to remove lumps. Add the remaining milk and bring to a boil. Let it simmer for 2-3 minutes, stirring regularly. Remove from heat once at desired consistency.
- Pour over custard and mix contents well, ensuring that all the bread is covered in custard
- Place the dish in the oven for 25-30 minutes until the top is golden – let it sit for 10 minutes before enjoying
- Serve warm or cold, topped with dairy-free yoghurt or ice cream
This banana and custard bread pudding is the perfect winter warming dessert!
If you have a sweet tooth (like us), be sure to check out more tasty recipes using Ulu Hye's Plant Based Mylk Bases below:
