Matt Moran's decadent banoffee bread and butter pudding with toffee sauce

Name: Banoffee bread and butter pudding with toffee sauce recipe
Yield: 6
Ingredients: 1 cup (250ml) milk; 1 cup (250ml) pure (thin) cream; 1 tsp vanilla extract; 165g dulce de leche, plus extra, to serve; 3 eggs, plus 2 extra egg yolks; 60g unsalted butter, softened, plus extra, to grease; 7 slices white bread, halved; 1 large ripe banana, sliced 1.5cm thick; 100g dark chocolate, roughly chopped

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Digi_Banoffee bread & butter pudding served with toffee sauce

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by Matt Moran

Chef and delicious. Produce Awards judge

May 10, 2022

Matt Moran has the best solution for any extra bread. No waste here with this sweet treat! You'll need a 1.5L-capacity loaf pan for this recipe.

1 cup (250ml) milk
1 cup (250ml) pure (thin) cream
1 tsp vanilla extract
165g dulce de leche, plus extra, to serve
3 eggs, plus 2 extra egg yolks
60g unsalted butter, softened, plus extra, to grease
7 slices white bread, halved
1 large ripe banana, sliced 1.5cm thick
100g dark chocolate, roughly chopped

Method

1.

Preheat oven to 160°C/140°C fan-forced. Grease a 1.5L-capacity loaf pan with butter and set aside.
2.

Place milk, cream, vanilla and 80g dulce de leche in a small saucepan over medium heat, and bring to just below a simmer.
3.

Place eggs and egg yolks in a large bowl and, using a whisk, gently stir to combine (try not to incorporate too much air as you stir). Pour over the hot milk mixture, whisking constantly until combined.
4.

Butter one side of each bread slice and spread the other side with the remaining dulce de leche. Arrange slices in the prepared pan with the crust facing up, laying pieces of banana and chocolate in between each slice. Pour over the custard mixture and set aside for 15 minutes to soak.
5.

Cover the dish with foil and cook for 30 minutes. Increase oven temperature to 200°C/180°C fan-forced, remove foil from the dish and cook for a further 15 minutes, or until golden brown and the custard has just set. Stand for 15 minutes, then drizzle with extra dulce de leche and serve warm.