We love this pudding thickly sliced and caramelised in a pan for added texture, but you could cut out the extra step and serve it spooned straight from the tin if youpreferred. Just don't skimp on the butterscotch sauce and extra crème fraîche.
- 120 gm butter
- 450 gm day-old crustless rye sourdough or wholemeal sourdough bread (about 1½ loaves), coarsely torn
- 4 eggs and 4 egg yolks
- 600 gm crème fraîche, plus extra to serve
- 180 gm caster sugar, plus extra for dusting
- 400 ml pouring cream
- 170 gm caster sugar
- 150 ml pouring cream
- 30 gm butter, diced
- 1Preheat oven to 180C and line a baking tray with baking paper. Melt 80gm butter in a saucepan over low heat, then combine with bread in a large bowl and toss to coat. Spread on the baking tray and bake, shaking occasionally, until golden and evenly toasted (25-30 minutes).
- 2Reduce oven to 160C and line a 10cm-deep, 8.5cm x 22cm loaf tin with baking paper, letting paper overhang sides, and pile in the bread. Whisk eggs, yolks, crème fraîche and caster sugar in a bowl until smooth, then whisk in cream and pour mixture over bread, pressing to submerge, and stand until bread is soaked (30 minutes; some bread will rise up again, which is okay – it’ll be nice and crunchy when baked). Scatter with extra sugar and bake until golden and firm, and a skewer withdraws clean (45 minutes to 1 hour). Cool in tin, then refrigerate until firm. Bread and butter pudding can be made up to 3 days ahead.
- 3For butterscotch sauce, stir sugar and 90ml water in a saucepan over medium-high heat until sugar dissolves, then bring to the boil and cook without stirring until dark caramel (4-5 minutes). Remove from heat, carefully add 100ml water (hot caramel will spit), return to heat and stir in cream, butter and ½ tsp salt. Keep warm.
- 4Preheat oven to 180C. Thickly slice bread and butter pudding, place slices on a baking tray lined with baking paper and dust heavily with icing sugar. Heat a quarter of the remaining butter in a large frying pan, add 2 pudding slices sugared-side down, and cook until caramelised (1-2 minutes). Dust tops with icing sugar, turn and caramelise (1-2 minutes). Transfer to tray, wipe out pan and repeat until all pudding slices are caramelised, then transfer to oven to warm through (3-5 minutes). Serve warm topped with sliced banana, a dollop of crème fraîche, and drizzled with butterscotch sauce.