BButter and butter pudding is the ultimate way to turn stale bread into a simple yet luxurious dessert: the bread acts like a sponge, becoming one with the custard during baking, and becomes gooey and chewy. I love it cold, straight out of the fridge, in a gourmet cake the size of a doorstep.
Even a traditional bread and butter pud, filled with plump raisins and topped with a dusting of spicy nutmeg, is divine, but, with a little imagination, this pudding has almost limitless potential. Instead of a traditional pastry cream, I am now plant-based: a mixture of brown bananas and flax seeds rich in omega 3 makes an affordable egg substitute, while oats and soy replace dairy products, creating a rich and velvety pastry cream. I’m a chocolate junkie, so I added some chocolate chips and cocoa too. Experiment with different types of bread (from brioche to cinnamon buns) and other ingredients in your pantry that need to be eaten, such as dried or seasonal fruits, nuts, and mild spices.
Chocolate pudding, brown banana and sourdough bread
This is my puffy version of a classic bread and butter pudding. It’s a chocolate, brown banana, and sourdough pudding, which I like to make with wholegrain bread for added nutrition, texture and flavor. I made it plant-based because it’s just as delicious and even cheaper to make, but, if you prefer, substitute dairy and eggs by all means. Either way, know that it’s hard to resist this one.
300g of stale sourdough (preferably full)
50g of raisins
100g dark chocolate, coarsely chopped
2 brown bananas
60 ml yogurt (vegetable or dairy)
220 ml milk (vegetable or dairy)
40g unrefined sugar
3 tablespoons of cocoa powder
Â½ teaspoon of sea salt
2 tablespoons of ground flax seeds mixed with 75 ml of water (or 2 large eggs)
Yogurt or cream (vegetable or dairy), for serving (optional)
Grease a 1kg loaf pan with olive oil and heat the oven to 200C (180C hot air) / 390F / gas 6.
Cut the bread into coarse cubes and put it in a bowl with the raisins and chopped chocolate. Combine the brown bananas, yogurt (vegetable or dairy), milk (whole vegetable or dairy milk), sugar, cocoa powder, sea salt and soaked flax seeds (or eggs). Incorporate it into the bread mixture, then pour everything into the buttered mold and bake for 40 minutes. Serve immediately, or let cool, refrigerate to set, then slice and serve with yogurt or cream.