Banana Brioche Pudding with Baileys Caramel Cream

Recipe from What's For Lunch, Honey?


8 - 10 slices of brioche (substitute with toast bread slices) - cut into cubes
1 vanilla bean
250g Crème Fraiche
300 ml milk
6 eggs
130g sugar
4 cl Bailey's with Caramel
2-3 bananas - sliced
3-4 tablespoons almond slivers



Pre-heat the oven to 180 degrees C. Lay out the brioche cubes on a baking tray and gently brown them crisp and golden. Scrape out the vanilla bean and mix into a saucepan with the crème fraiche and milk. Place on a medium heat and bring to a boil.

In a mixing bowl whisk the eggs, sugar and Bailey's until smooth and creamy. Gently add the milk to the egg mixture, whisking all the time so that the eggs do not curdle. Set aside.

Butter an oven-proof dish or smaller ramekins and lay the bottom out with the toasted brioche cubes. Spread out the banana slices over the top and gently pour in the Bailey's cream mixture so that the brioche cubes and bananas are completely covered.

Sprinkle the almond slivers and bake in the oven for 25 to 30 minutes.

Serve warm, drizzling more Bailey's cream over the top or even some rich chocolate sauce.