Banana brioche pudding with rum
Serves: 6
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Banana brioche pudding with rum
An indulgent twist on the classic bread-and-butter pudding. Skip the rum if you prefer, and add some freshly grated nutmeg to the custard mixture for an extra flavour boost. Serve with custard, cream or ice cream
Serves: 6
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
486Kcal
Fat
13gr
Saturates
7gr
Carbs
73gr
Sugars
45gr
Fibre
3gr
Protein
15gr
Salt
0.8gr
Rebecca Woollard
Rebecca Woollard started her culinary career as a chalet cook. She is now a food stylist and recipe writer with 10 years of magazine experience.
See more of Rebecca Woollard’s recipes
Rebecca Woollard
Rebecca Woollard started her culinary career as a chalet cook. She is now a food stylist and recipe writer with 10 years of magazine experience.
See more of Rebecca Woollard’s recipes
Ingredients
- 500ml whole milk
- 50g light brown soft sugar
- 2-3 tbsp dark rum, to taste (amaretto also works well), optional
- 1 tsp vanilla- bean paste or vanilla extract
- 4 medium eggs, lightly beaten
- 400g brioche loaf, sliced
- 4 ripe bananas, sliced
- 100g sultanas
- 1 tbsp demerara sugar
Step by step
Get ahead
Layer up the brioche, bananas and sultanas, make up the custard and keep separately in the fridge for up to 6 hours. Pour the custard over the brioche, leave it to stand for 30 minutes, then bake as in the recipe
-
To make the custard, mix the milk, sugar, rum, vanilla and eggs. Whisk well to combine completely. Cut the brioche slices in half diagonally, into triangles. Layer half the brioche triangles in the bottom of a baking dish (around 1.6 litre capacity), fitting them in closely, then scatter over half the bananas and sultanas. Press down gently and pour over some of the custard. Repeat the layers, finishing with the rest of the custard to soak into the brioche. You might think there’s too much of it, but if the dish looks like it’s getting too full, just gently press the brioche down to make more room. Let the pudding sit in the fridge for 20-30 minutes, covered, to absorb the custard.TipIf you’re not keen on sultanas, try adding blueberries or toasted hazelnuts to the pudding instead.
- Heat the oven to 170°C, fan 150°C, gas 3½. Remove the pudding from the fridge and scatter over the demerara sugar. Bake for 1 hour, until the top is lightly golden and the pudding has puffed up in the pie dish.
- Remove the pudding from the oven and leave to stand for 10 minutes before serving.
