After being a bit under the weather and having a hankering for my mum’s bread and butter pudding, I sadly discovered I had no butter or raisins. Epic fail. However I trawled through Pinterest for a bit to get a few recipe ideas and came up with this instead. Of course, any rum or spirit would do, but I had my fave, Havana Club 7 anos, in the cupboard, and the combination of that, with the delicious taste of the toasted, syrupy pecans, certainly did the trick of cheering me up.
Well, after all that, you couldn’t expect me to just make the one?! The other little one became second helpings that night, and the one at the bottom was tidily polished off the next day (half cold for breakfast, half hot after dinner). The recipe is below. I will have to resist making this too often, or I’ll turn into a pudding if I’m not careful.
Ingredients: 2 eggs; vanilla essence; cinnamon powder; milk; Havana Club rum; brioche loaf; pecan halves; one banana; golden caster sugar; water
1) Combine the eggs, a splash of vanilla essence, a tsp of cinnamon, a glug of milk, and a decent splash of Havana Club rum and whisk them up together.
2) Soak thick slices (2cm depth) of brioche in the eggy mix and position them in layers in an oven proof dish. Between the layers, add chopped pecans and sliced bananas
3) Equal quantities of golden caster sugar and water – personal preference, but I used 150ml of each.Heat in a pan until the mixture dissolves, and bubbles to a rich brown colour. Add a handful of chopped pecans to the syrup and pour the syrup over the prepared French toast pudding.
4) Cook in an oven pre-heated to 180C for 15-20 mins, until risen and golden.
5) Enjoy!
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