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    You are in: Home / Recipes / Banana Toffee Bread Pudding Recipe
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    Banana Toffee Bread Pudding

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    rainna's Note:

    I love anything banana! This is a lovely banana dessert courtesy of Anthony Worrall Thompson.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 220C/425F/Gas 7.
    2. 2
      Cut the bread slices in half diagonally.
    3. 3
      In a medium pan gently melt the butter.
    4. 4
      Stir in the honey and sugar until melted.
    5. 5
      Add the bananas.
    6. 6
      In a separate pan gently heat the milk and cream together.
    7. 7
      In a medium ovenproof dish lay half the bread over the base.
    8. 8
      Top with half the banana mixture and pour over half the milk mixture.
    9. 9
      Lay the remaining bread on top, followed by the remaining banana and milk mixture.
    10. 10
      Bake in the oven for 12-15 minutes until golden.

    Ratings & Reviews:

    • on November 03, 2009

      55

      Fantastic recipe. Really quick to make. Very tasty. In NZ we don't have double cream, and the only milk in the fridge was skim. Would be interesting to try it with full fat versions, as we all thought it was brilliant as it was. I did have to increase to 4 bread slices to cover my dish. Total time to make also is a bit off - took me less than 10mins to throw together and was perfectly golden after 15mins in the oven.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Banana Toffee Bread Pudding

    Serving Size: 1 (159 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 363.1
     
    Calories from Fat 188
    51%
    Total Fat 20.9 g
    32%
    Saturated Fat 12.9 g
    64%
    Cholesterol 64.2 mg
    21%
    Sodium 111.9 mg
    4%
    Total Carbohydrate 44.0 g
    14%
    Dietary Fiber 1.8 g
    7%
    Sugars 31.3 g
    125%
    Protein 3.0 g
    6%

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