Rhubarb, Raspberry and Banana Bread & Butter Pudding

Serves 8


  • 325g soft white rolls
  • 40g butter
  • 325ml full cream milk
  • 300ml cream
  • 3 Henergy Cage-Free Eggs plus 1 egg yolk
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 400g rhubarb, lightly poached
  • 1 cup frozen or fresh raspberries
  • 1 banana


  1. Preheat the oven to 180 C.
  2. Slice the bread rolls into approximately 1.5 thick slices. Spread with butter.
  3. Cover the base of a lasagne style baking dish with bread, buttered side down.
  4. Heat the milk and cream together until almost boiling and then remove from the heat.
  5. Beat the eggs, sugar and vanilla together until pale and creamy.
  6. With the motor running gradually pour the hot cream mixture into the eggs until well mixed.
  7. Arrange the rhubarb, raspberries and sliced banana over the bread.
  8. Pour over the custard mixture and cover with any remaining bread slices - buttered side facing up. Allow to sit for at least 10 minutes. Bake for 40 minutes or until just set. Serve warm with cream.