this isn't just any old bread and butter pudding, this is a healthy one! i made it up, after reading the recipe for b&bp in Rachel Allen's Food for Living cookbook.
Here's what i did:
- cut up 1 whole stale wholemeal loaf (it was actually Cranks, in case you want to know!) into triangles with the crusts removed, leave this out in the open to get even staler for about 1 hour
- mushed up 2 large bananas
- diced a handful of pecans
- mixed together 5 eggs, 300ml low-fat cream (Elmlea) and 300ml semi-skimmed milk
- butter two loaf tins
- then its time to start arranging in layers: butter the bread triangles, arrange them in the tin. sprinkle with some mashed banana, drizzle maple syrup and some diced pecans. and a little fructose or muscovado sugar. continue until there's three layers in each tin.
- drench with the egg and milk mixture. push the bread down into it, so it looks like this:
then let it rest in the fridge for at least 1 hour. i have left one of them overnight, to see what the difference is with more time (...updates tomorrow!)
take it out of the fridge and bake it in the oven at 180c for 45 mins. or until golden.
there's a similar recipe on the following page:
of course, using wholemeal is a healthier option, but because the bread i used wasn't so light and fluffy it was a bit stodgy. hey well. next time i will either use a shop-bought (!!!!) loaf thats super light and fluffy but still wholemeal. or i'll make my own with a mix of wholemeal and gluten-free flours. That way the colour will be better as well. it does look a bit odd.
you could make it with soya cream and milk too, but i think you'd have to add a lot of sweeteners. the other way to make it sweeter would be to use some vanilla sweetened rice or soya milk. that would be delicious.
you could add anything you want, not necessarily maple syrup and pecans. raisins? vanilla essence? berries? yum. yum.