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With leftovers from Saturday, without a conscience: toffee pudding icing and Sunday bananas
We know you exaggerated a bit last weekend with the food, but no one is going to accuse you today of corruption
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recipe
Hail pudding
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Bananas
toffee
Walla!
Food
Sunday, 07 March 2021, 06:00 Updated: 07:10
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This is how a week begins.
Banana pudding, toffee and whipped cream from Shabbat challah (Photo: Kobi Yaakov Mahagar, courtesy of Kfar Tavor Dairy)
Bread pudding is the best way to utilize the leftovers from Saturday.
In contrast to the fried French toast, this is a sweet pastry - the bread cubes absorb the mixture of eggs, milk and cream and after baking you get a soft and juicy cake with a crispy coating.
This time with the addition of bananas, hot toffee sauce and whipped cream, which adds freshness and creaminess to all this delightful corruption.
This is how a good week begins.
More on Walla!
In a sense, simple, but unforgettable: the cake of "the world-famous butcher"
To the full article
Toffee pudding icing, bananas and whipped cream
Recipe By: Courtesy of Kfar Tavor Dairy, Walla!
Food
★
★
★
★
★
20 minutes of work
120 minutes total
Easy to prepare
8 diners
English
vegetarian
milky
desserts
Pies
cakes and cookies
kosher
Toffee pudding icing and bananas with whipped cream (Photo: Kobi Yaakov Mahagar, courtesy of Kfar Tavor Dairy)
Conversion calculator
Ingredients
For pudding:
1 challah not fresh
5 eggs
1 cup sugar (200 g)
500 ml for milk
250 ml for sweet cream (package)
1 teaspoon quality vanilla extract or vanilla puree
3 bananas
50 grams of walnuts (permission)
Toffee:
¾ Cup sugar (150 g)
1 tbsp
250 grams of sweet cream
Pinch of salt
To serve:
200 grams of fresh cream
1 slice banana
To the conversion calculator
Preparation
How to make icing toffee pudding, bananas and whipped cream?
1 Prepare the icing pudding: Mix the eggs, milk, cream, sugar and vanilla in a bowl.
Stir well until the sugar melts.
2 Cut the challah into 1-2 cm cubes and the bananas into 1-2 cm thick rings.
Add them with the nuts to the bowl of milk and eggs and mix.
Leave to soak in the refrigerator for at least an hour, until overnight.
3 Preheat oven to 170 degrees, spread a pyrex pan with soft butter and pour into it the soaked challah and all the liquid that has not been absorbed.
4 Bake for 30-40 minutes, or until the top of the pudding is tanned and crispy and the bottom is no longer liquid.
Refrigerate for about 15 minutes, before serving.
5
Prepare the toffee:
Heat the cream in a pot or microwave and at the same time heat the sugar and water in a small pot almost without mixing, until the sugar melts and becomes an amber caramel syrup.
Carefully add in the hot cream, add a pinch of salt, stir and cook for a few minutes over a low flame, until all the caramel is dissolved in the cream and becomes a smooth cream.
You can add a few tablespoons of water, if the sauce is too thick.
Coolers.
6 Serve the pudding with whipped cream and toffee sauce, and also the addition of fresh bananas if desired.
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