A nursery classic that has been updated with tropical flavours; basically using leftover pineapple slices, a ripe banana and the rest of some ginger marmalade that has been lurking in the fridge for a few weeks! Throw in some chocolate chips for good measure, and you have a decadent and delightfully fruity bread and butter pudding which all the family will love! I used fruit bread, but use any bread that you have to hand.
6 slices of fruit bread (or brioche, sweet bread or bread of your choice)
25g unsalted butter, softened
3 tablespoons ginger marmalade or jam
50g baking chocolate chips (or chocolate of your choice, cut into small pieces)
1 large banana, peeled (cut into slices)
4 pineapple slices, drained (cut into chunks)
3 large free-range eggs (beaten with the milk)
25g golden caster sugar (and some for scattering over the top)
A nursery classic that has been updated with tropical flavours; basically using leftover pineapple slices, a ripe banana and the rest of some ginger marmalade that has been lurking in the fridge for a few weeks! Throw in some chocolate chips for good measure, and you have a decadent and delightfully fruity bread and butter pudding which all the family will love! I used fruit bread, but use any bread that you have to hand. If you are not a lover of ginger, use some orange marmalade, or even lime marmalade for an extra taste of the tropics!
Grease an oval baking dish with a little butter.
Butter the slices of fruit bread on one side and then spread the ginger marmalade over the buttered slices. Cut into fingers and lay half of them in the baking dish.
Scatter the chopped banana, pineapple and chocolate chips over the slices and then arrange the remaining slices of buttered fruit bread over the top, with the buttered marmalade side facing down.
Beat the eggs and then add the milk and sugar, whisk together well, and carefully pour over the bread. Gently push the bread under the custard, and leave for an hour to soak, or overnight in the fridge, which is even better and results in a lighter and fluffier pudding.
Thirty minutes before you want to bake the pudding, pre-heat oven to 180C/160C Fan/Gas Mark 4 and bring the pudding to room temperature.
Place the pudding in the pre-heated oven and bake for 30 to 40 minutes, or until the custard is just set (with a wobble) and the top is golden brown.
Serve immediately with cream or custard if desired.
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