Raisin, Banana and Cinnamon Bread Pudding

6 servings

• 300 g stale white or whole wheat bread
• 50 g Sultana raisins
• 50 g Malaga raisins
• 50 cl milk
• 100 g butter
• 50 g caster sugar
• 3 eggs
• 2 bananas
• 350 g Strawberry Jam (Au Pain Doré Gourmet)
• ground cinnamon
• 30 g breadcrumbs
• pinch of salt

Place raisins in a large bowl, cover with lukewarm water and let soak at room temperature for 30 minutes, then drain. Trim and discard the crusts of the bread, cut into pieces and chop in a food processor.

In a saucepan, combine milk, 80 g of butter and 50 g of caster sugar and heat without letting it simmer. Place bread in a bowl and pour milk mixture over bread, mixing well with a spatula. Add, one at a time, salt, eggs, jam, cinnamon and raisins.

Butter a baking dish then coat sides and bottom with breadcrumbs. Pour half the batter in the dish, cut bananas lengthwise and place on top, then pour the remaining batter. Bake for 1 hour at 200°C (350 ºF). Let cool for 5 minutes before removing from the dish.

Serve hot or cold with custard or a fruit coulis.

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