Name: Amara Restaurant & Bar Koh Phangans Banana Bread & Butter Pudding Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 6 slices day-old brioche or challah bread; 2 medium ripe bananas; 2 tbs unsalted butter (softened); 2 tbs demerara or light brown sugar; 250 ml whole milk; 150 ml double cream (or heavy cream); 2 count large eggs; 50 g granulated sugar; 1 tsp vanilla extract; 1 pinch salt; 1 tsp butter (for greasing); 1 tbs demerara sugar (for sprinkling); 150 ml double cream (or heavy cream); 50 ml whole milk; 25 g caster sugar; 1 count egg yolk; 1 tsp cornstarch (optional for slight thickening); 1 tsp vanilla pod seeds or extract

Method

Bread & Fruit

Prepare dish and bread

Preheat the oven to 180°C (350°F). Butter a 20 x 15 cm (8 x 6 inch) shallow baking dish with 1 tsp softened butter. Trim crusts from the brioche/challah slices if desired and cut slices to fit the dish.

Spread about 2 tbs softened butter evenly over the bread slices. If using thicker slices, lightly press them into the dish so they form a single layer with small overlaps.

Slice the 2 ripe bananas into 5 mm (1/4 inch) rounds. Arrange half of the banana slices over the buttered bread in an even layer.

Scatter 2 tbs demerara or light brown sugar evenly over the banana layer to give pockets of caramelisation.

Top with the remaining buttered bread slices, pressing gently to compact the layers. Finish by distributing the remaining banana slices on top.

Custard

In a medium saucepan combine 250 ml milk, 150 ml cream and a pinch of salt. Warm gently over medium heat until just below simmering (do not boil). Remove from heat.

In a bowl, whisk together 2 whole eggs, 50 g granulated sugar and 1 tsp vanilla until sugar is mostly dissolved and mixture is pale.

Slowly temper the warm milk/cream into the egg mixture: pour a ladleful at a time while whisking constantly until combined, then whisk in the remaining liquid to make a smooth custard base.

Pour the custard evenly over the layered bread and bananas, pressing down lightly so the bread absorbs the liquid. Allow to rest for 10 minutes so the bread soaks through.

Sprinkle 1 tbs demerara sugar over the top for a crunchy finish.

Place the baking dish on a tray and bake in the preheated oven for 25–30 minutes, or until custard is set around the edges and the top is golden and caramelised. For a deeper caramel top, you may finish with a quick blast from a kitchen torch.

Vanilla Cream (to serve)

While the pudding bakes (or in the final 10–15 minutes), make the vanilla cream: in a small saucepan combine 150 ml cream and 50 ml milk with 1 tsp vanilla (or seeds scraped from 1 vanilla pod). Warm gently until steaming.

In a separate small bowl whisk 1 egg yolk with 25 g caster sugar and 1 tsp cornstarch until smooth and slightly pale.

Temper the warm cream into the yolk mixture by whisking in a little at a time until fully combined, then return everything to the saucepan.

Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (do not boil). Remove from heat and strain through a fine sieve for a silky texture. Keep warm until serving.

Portion the baked pudding into 4 servings. Spoon warm vanilla cream over each portion and serve immediately.