Wednesday, July 6, 2011

CARAMEL BREAD PUDDING

CARAMEL  BREAD  PUDDING:


INGREDIENTS:        ( serves 4-6 )

12 thick slices of raisin bread
250  ml caramel condensed milk
3 banana, sliced into rounds
4  eggs, beaten
1  litre milk

METHOD:
  • Preheat the oven to 180C. Spread six slices of bread with caramel condensed milk.
  • Layer the banana slices on top. Cover with the remaining slices of bread to make a sandwich.
  • Cut off the crusts and cut into triangles. Butter a large ovenproof dish and arrange the bread in the dish.
  • Mix the eggs and milk together, pour over the bread and allow to stand for 30 minutes. Bake for 40 minutes  until the custard is just firm. Serve warm with thick cream.

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