The Bread and Butter pudding has humble origins, and found by food historians to have been created in the 11th century. It was and is, still to this day, seen as an economical dish, where stale leftover bread is used instead of letting it go to waste.
While bread pudding is still a way to use up leftover bread, it gained a reputation as homely comfort food. However it is now a much featured dessert item in many trendy establishments, slowly shedding its humble roots.
Chef Guy Gorrie of Royal Palm shares his version of Bread and Butter pudding – gourmet style.
Gourmet Bread & Banana Pudding
- 8 baked croissants
- 3 bananas
- 300ml cream
- 100g castor sugar
- 50g butter
- In a square baking dish, lightly butter your baking tray.
- In a pot, heat the cream, castor sugar & butter till combined.
- Cut the croissants into slices and begin your first layer.
- Place a layer of bananas over the croissants.
- Pour a little of the cream mixture over the bananas to moisten them.
- Repeat these stages until all the croissants and bananas are used up. Any remaining cream can be poured over the top.
- Place in the oven at 180 degrees and bake until golden brown.
- Remove from the oven and place another baking dish on top of the pudding and press down. Place in the fridge until set.
- To serve, remove from the fridge and cut into desired shape and place in a hot oven for 2 to 3 minutes.
- Place on your plate and add a scoop of ice cream. Garnish with fresh mint or edible flowers.