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Bread and Butter Pudding

There is a reason this English classic has stood the test of time - it's simply delicious and easy to prepare! Peter Byrne shows us his version.


  • Half loaf of white bread (all crust edges off)

  • Tub of butter or margarine

  • 2 x tbsp. of caster sugar

  • 8 eggs

  • 500 ml of thickened cream

  • 2 cups of milk

  • 5/6 bananas

  • 6 tablespoons of almonds crushed

  • Icing sugar

  • 2x nips Baileys


  • 1.

    Pre heat oven to 180c

  • 2.

    Butter every side of bread. Use as much or as little as you desire.

  • 3.

    Mix the caster sugar and eggs in a bowl until fluffy, then add cream milk and a couple of nips of Baileys.

  • 4.

    Toast the almonds in over or on a pan for a few minutes. Slice up bananas length ways.

  • 5.

    Get large back dish and cover bottom with baking paper or grease with butter

  • 6.

    Dip each slice of bread in the egg mixture and begin to layer the tray with bread then banana then sprinkle almonds and repeat same again until tray is full.

  • 7.

    Once this process is complete pour any remaining egg mixture over top of cake and sprinkle on icing sugar. Cook for 35 to 40 minutes in oven.

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