Ingredients:
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1 Brumby’s Banana Bread loaf
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700ml vanilla custard
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½ Tsp dutch cinnamon
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90g pecans
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4 Tbs butter
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4 Tbs brown sugar
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Vanilla Ice-cream to serve
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Butterscotch sauce:
8 tablespoons unsalted butter
1 cup packed brown sugar
1 cup heavy cream
2 teaspoon vanilla extract
Method:
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Step 1:
Preheat Oven to 180 Degrees
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Step 2:
Cut banana bread into 2 cm slices and arrange two layers in the baking dish. We put 4 of the bigger middle slices down the bottom and then 6 of the smaller side slices on top.
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Step 3:
Cover with Custard, sprinkle with cinnamon and then bake for 1 hour.
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Step 4:
Meanwhile, make the butterscotch melt butter in a medium heavy-bottomed saucepan over medium heat. Add the brown sugar, salt and heavy cream and stir the mixture with a rubber spatula until it's well blended. Bring the mixture to a boil, scraping down the sides occasionally,
and boil it for 4 to 5 minutes. Remove the mixture from the heat and stir in the vanilla extract.
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Step 5:
Melt 1 Tbs of butter in a pan over medium heat, add your pecans, once lightly toasted add another Tbs of butter and the brown sugar, stir to combine and cook for a further 2–3 minutes.
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Step 6:
To assemble, place your banana pudding on a plate, place a large scoop of vanilla ice cream on top, drizzle with butterscotch, and sprinkle with candied pecans, and enjoy!
Preheat Oven to 180 Degrees
Cut banana bread into 2 cm slices and arrange two layers in the baking dish. We put 4 of the bigger middle slices down the bottom and then 6 of the smaller side slices on top.
Cover with Custard, sprinkle with cinnamon and then bake for 1 hour.
Meanwhile, make the butterscotch melt butter in a medium heavy-bottomed saucepan over medium heat. Add the brown sugar, salt and heavy cream and stir the mixture with a rubber spatula until it's well blended. Bring the mixture to a boil, scraping down the sides occasionally,
and boil it for 4 to 5 minutes. Remove the mixture from the heat and stir in the vanilla extract.
Melt 1 Tbs of butter in a pan over medium heat, add your pecans, once lightly toasted add another Tbs of butter and the brown sugar, stir to combine and cook for a further 2–3 minutes.
To assemble, place your banana pudding on a plate, place a large scoop of vanilla ice cream on top, drizzle with butterscotch, and sprinkle with candied pecans, and enjoy!
