Hello there and welcome to my second recipe in my pride series for #PrideMonth2019! This recipe is inspired by the pansexual flag and it’s colours. I decided to make a berry and banana bread and butter pudding and layer the fruit so it would follow the colour scheme of blue, yellow and then pink on top. I hope you like the inspiration and enjoy the recipe! It is super easy and doesn’t take precise measurements so this is entirely down to how big or sweet or fruity you would like this pudding to be.
Dairy-Free Cream to serve (Optional)
Firstly start by evenly buttering your oven tray all over. Be generous as this is a bread and butter pudding so the clue is in the title. Then you can begin to layer. I would begin by slicing your bread into about 1- 2 cms thick slices. This entirely depends on how big you want your layers to be. Obviously if you are using already sliced bread you don’t have to worry about this step. Your first layer should be a layer of bread which you then butter on top. Then add a layer of blueberries and sprinkle sugar on top according to how much of a sweet tooth you have.
Then repeat this process of layering bread, butter, fruit and sugar with your bananas and then raspberries. Remember to squish each layer when you lay the bread and don’t worry about your fruit bursting or breaking because it will still look beautiful and be tasty at the end. Your raspberries should be the last layer so that they can be seen from the top.
To finish your bread and butter pudding pour over the custard and try and get it into all of the corners so that it seeps through all the layers as much as possible. Then sprinkle your final layer of sugar. With a layer of either baking paper or tin foil, give the pudding one final press to much sure the custard has soaked through and spread evenly. Be careful as sometimes this can cause it to overflow so just be gentle.
Leave it to rest for about 30 minutes and then cover the tray with an additional layer of foil and place in the oven at 180° for 40 minutes. After 40 minutes, take the foil off and sprinkle with another layer of sugar to get that sugary topping on top of the pudding and place back in the oven for another 20 minutes at 200°. Keep an eye on the pudding though as this timing may vary according to how big your pudding is and how the custard has settled. You should know it is done when the custard on top looks set rather than wet.
As soon as the pudding is cooked you can either serve straight away or if you are looking for that extra wow in your presentation, I would let it cool and then keep it in the refrigerator until chilled through so that you can cut it into neat portions out without it falling apart. You can always reheat the pudding in the microwave or oven. I like to serve mine with cream on top but this is entirely up to you.
I hope you enjoyed this recipe – it is certainly a very colourful and comforting dish. Bread and butter pudding is one of my favourite puddings to make as it is so versatile and easy to make! Please let me know if you make it in the comments below and remember to have a joyful and delicious time whilst making it!