Nothing But Onions

Bread and butter pudding traditionally has dried fruit in it, but I don't really like that, so I tried using banana instead. I've used brioche here as it gives it a wonderfully light texture. You could use ordinary white bread if you prefer, in which case I would cut off the crusts.

I was really pleased with the way this came out. It was cooked perfectly - beautifully crispy top with soft silky custard base. It was delicious too. Definitely one to make again.

Here you can see it fresh out of the oven.

Brioche, sliced - about eight to ten slices or so, depending on size.
Butter
1 pint milk
2 eggs
1 1/2 oz caster sugar
3 bananas
lemon juice

Thickly butter the brioche on both sides. Mash the bananas with a squeeze of lemon juice. Take a slice of brioche and spread some of the banana mixture on to it and then place another slice of brioche on top - basically, you're making a banana sandwich. Put this to one side and repeat with another two slices of brioche. Keep going until you've used all the brioche and now have a nice stack of banana sandwiches. Take each sandwich and cut it across the two diagonals so you end up with four triangles.

Beat the eggs and milk together.

Take a baking dish (2 pint capacity) and butter the inside. Lay half of the brioche triangles in the base and sprinkle on half of the caster sugar. Lay the other half of the brioche on the top and finish of with the remaining sugar.

Pour the milk and egg mixture into the dish. Put to one side for about half an hour to allow the brioche to soak up some of the liquid.

Bake in the oven (160C) for about 45 minutes. The top should be crispy and slightly golden - if it isn't, leave it a little bit longer. Don't overdo it though.

Serve, in generous portions. You don't really need anything with this, but you could pour over a little cream if you really wanted.