10 March 2014

Banana Bourbon Bread & Butter Pudding [Low Fat]

 I know, I know. What better dessert to share with you than a comforting, wintry pudding after the warmest and most spring-like Sunday of the year so far?

This is definitely worth the untimeliness, though. This pudding has a lot going for it: whisky, bananas, custard and, one of my favourite carbohydrate-laden foods, bread. You can eat this hot or cold, and I reckon it's fine for any time of day. The alcohol mostly bakes out, right? Right? (I definitely didn't eat this for breakfast this morning.)

This pudding is also low fat, so it's totally appropriate even if you're starting to think about toning up for that bikini. If you're not into low fat things, you can replace half of the skimmed milk with double cream and the other half with whole milk.

My final selling point is that there isn't a lot of work or hands-on time here. You butter the bread, chop the bananas, stir the custard ingredients, pour the custard, put the dish in the oven. Go and watch Mad Men or two episodes of New Girl, then take it out of the oven. Eat. Done.

That's your recipe, by the way.

Just kidding... here you go:


  • 6 Buttered Slices White Bread
  • 4 Small Bananas
  • 120g Caster Sugar
  • 3 Eggs
  • 3 Tbsp Cornflour
  • 400mL Skimmed Milk
  • 60mL Bourbon Whisky
  • 40g Dark Muscovado Sugar
  • Grease a square dish and lay three of the buttered bread slices on the bottom. 
  • Slice up three of the bananas, and cover the bread with half of the slices.
  • Cover the banana slices with the rest of the bread, and cover with the bananas.
  • Place all of the remaining ingredients, except for the banana and muscovado sugar, in a jug and whisk together.
  • Pour over the bread and banana slices.
  • Chop up the remaining banana into slices and layer over the top of the custard. 
  • Sprinkle the top with the dark muscovado sugar.
  • Bake in the oven for 40 minutes. To stop the custard browning too much you can cover the dish with parchment paper until the last ten minutes of cooking.

This is my entry to March's Baking With Spirit challenge. The challenge is run by yours truly, and this month I have set dark spirits as the theme (we're talking strictly alcohol; no demons or ghouls here, please). The deadline is the 28th so if you're feeling inspired there's still plenty of time to get involved.

1 comment:

  1. I completely agree, this is totally acceptable for breakfast. Plus if you reheat it for breakfast it gives the alcohol another chance to evaporate though I don't think it will need it =) not that I'm looking for an excuse or anything...


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