Fruity bread pudding with caramel custard

10 servings
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By Food24 November 03 2009
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Ingredients (15)

8.00 bread — sliced white, crusts removed
2.00 bananas — sliced
200.00 ml evaporated milk
100.00 ml milk
125.00 ml jam — smooth, apricot
3.00 eggs — extra large, whisked
3.00 ml salt
825.00 g fruit cocktail — tinned, drained
500.00 ml milk
65.00 ml custard powder
50.00 ml white sugar
1.00 ml salt
2.00 eggs — extra large, whisked
5.00 ml vanilla — essence
4.00 bread — sliced white, crusts removed
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Preheat the oven to 200 ºC and butter a 30 cm cake tin or spray with non-stick spray. Scatter the bread cubes over the base and up the sides of the cake tin. Arrange the banana slices on top. Beat the evaporated milk, milk, jam, eggs and salt together until smooth. Carefully spoon over the bread cubes and banana slices. Spread the fruit cocktail on top and set aside while preparing the topping. To make the topping, heat the milk and blend the custard powder, sugar and salt with a little cold milk to form a smooth paste. Add a little hot milk to the paste, stirring to mix and return everything to the hot milk on the stove. Heat, stirring continually, until thickened and smooth. Remove from the heat and allow to cool slightly. Beat in the eggs, vanilla essence and bread cubes. Soak for about 10 minutes and mash. Spoon on top of the fruit mixture and bake for about 50-60 minutes or until the pudding is firm and golden brown. Serve lukewarm with caramel custard.
Serves 8-10.

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