Banana Bread Pudding

Directions

1. Preheat oven to 180C.
2. Butter slices of bread generously and cut into 2cm squares.
3. Mix cornstarch in a small bowl with a splash of the milk. Mash bananas.
4. Over low heat, add cornstrach muddle to dutch oven and gradually add in the remaining
5. milk. Add cinnamon, caster sugar and mashed bananas, whisk until smooth and combined, then bring to a simmer. Simmer for 6-8 minutes, or until custard is almost boiling and coats the back of a wooden spoon, whisking continuously.
6. Mix in the bread pieces and leave to soak for around 20 minutes, then pat down and scatter the top with pecans and raw sugar.
7. Bake in the oven for 35 minutes, or until lightly golden and crisp on top.
8. Serve with extra sliced banana, caramel topping and ice cream.