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Banana bread and choc pudding
Banana bread and choc pudding
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Indulgent twist on classic bread pudding: chocolate, banana bread, and sweet caramel drizzle.
Ingredients:
  • 4 slices banana bread, store-bought
  • 150g 70% Cocoa Dark Chocolate, broken into squares
  • 126.25 gm thickened cream
  • 64.38 gm milk
  • 4.40 gm vanilla extract
  • 2 eggs
  • 40.00 gm caster sugar
  • 80g pecans, coarsely chopped
  • 100g caster sugar
  • Vanilla ice-cream, to serve
  • 82.50 ml caramel, warmed (see Notes)
Instructions:
  • Preheat the oven to 180C/160C fan forced. Cut the banana bread into 1.5cm squares. Layer half of the bread into four 250ml (1 cup) ovenproof dishes. Place a square of chocolate on top of each dish. Add the remaining bread and press the remaining chocolate between the bread pieces.
  • In a large jug, gently combine the cream, milk, vanilla, eggs, and 2 tablespoons of sugar using a whisk. Pour the mixture over the puddings and let it rest for 10 minutes to absorb the flavors.
  • Prepare the pecan toffee by lining a baking tray with parchment paper and arranging 45g (1⁄3 cup) of pecans on it. In a small non-stick frying pan, melt the remaining 100g of sugar over low heat for 4-5 minutes until it turns deep golden. Pour the caramel over the pecans and let it set for 5 minutes. Break into delicious toffee shards when ready.
  • Sprinkle the puddings with the remaining pecans and bake until golden and custard is set, about 20 minutes. Serve with a scoop of vanilla ice cream, drizzle with warm caramel, and top with a pecan toffee shard.

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