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This pudding is a rich, cosy delight. Our barista oat milk stands up to heating brilliantly so is perfect for creating a creamy baked custard. If you manage to have any leftovers, it’s a really delicious breakfast.
7-8 thick slices of bread (ideally from a rustic bakery style loaf)
Dairy free / vegan spread
1 large All Good Banana – peeled and sliced
1/2 cup frozen blueberries
Oat Milk Custard
750ml All Good Barista Oat Milk
3 tablespoons custard powder
3 tablespoons sugar (white, brown or coconut sugar will all work)
1 teaspoon vanilla essence
Serves 4 generously
Preheat oven to 160 degrees Celsius.
Place the All Good Barista Oat Milk in a saucepan along with the custard powder and sugar. Whisk well. Put over a medium heat. Heat for approximately 5 minutes, stirring constantly, until the custard has thickened slightly and only just coats the back of the spoon. Do not allow it to boil. You want a thinner custard as it will thicken as it bakes. Stir through the vanilla and set aside.
Spread the bread thickly on both sides with the dairy free spread. Place bread lying diagonally, snugly together. Place the slices of banana between each layer - probably 4-5 pieces per layer. Pour the custard carefully over the bread, lifting each layer and pouring between, to ensure all the bread gets coated. Scatter the blueberries over the top, tucking a few between the layers.
Leave to soak for 20 minutes before putting in the oven. Bake for 25-30 minutes until bubbling.
Leave to sit for 20 minutes before serving.
We're always on the hunt for inspiration to keep banana loving monkeys happy. So, we asked Kelly Gibney to help us out. Kelly is a wholefoods writer and Dish magazine columnist, and we're so pleased to be able to share her recipes with you.