All good things come to an end and I am approaching one of those endings – my time breastfeeding my little one is imminently over so I started looking into the nutritional needs of a One Year old.
According to Queensland Health 1-2 year olds are supposed to have:
- 3-5 serves carbs
- 3-5 serves vegetables/legumes
- 1-2 serves fruit
- 3 serves dairy
- 2 serves meat
Wow! These toddlers are serious eating machines! I’m not sure I eat that much as an adult! So this got me thinking. I definitely need to get Miss One’s dairy intake up now that She won’t get it from me. She isn’t a huge fan of drinking loads of cow’s milk so I need a way to combine it into something more appealing.
Aha! Something sweet! A dessert! And that is how this banana bread and butter pudding came about.
- It uses lots of milk = dairy ✓
- Fruit = vitamins ✓
- Bread = carbs ✓
- Egg = protein ✓
Genius! I had never considered bread and butter pudding as such a complete nutritional powerhouse!! 🙂
And if you are anything like our little household of 3, we never ever get through a whole loaf of bread before it enters stale territory so this recipe is perfect for rescuing that poor neglected half loaf. All the ingredients are pantry and fridge staples so it really is a handy little recipe to keep in your back pocket for that evening that you feel like a little bit of a sweet treat.
For this recipe, I have chosen to slow Miss One’s slippery slope towards getting a sweet tooth like both her parents so I limited the use of sugar by adding sultanas and cinnamon to the pudding as natural sweeteners. But as its a sizeable dessert, you can choose to jazz up half of it for grownup tastebuds and add some chopped hazelnuts or praline to the filling and serve with a dollop of cream or ice-cream!
Anyway, I’ve gone on too long – here is the magic recipe of a dessert that Miss One enjoyed both warm (on the first night) and cold straight out of the fridge on the second. Also because of the soft but dense consistency, it was perfect for Miss One to test out her spoon skills in self feeding.
NB : this is Mozart, our not-so-mini schnauzer (being quite the opportunist), loitering, just in case Miss One’s spoonfuls miss her mouth.
- 6-8 thick slices of bread, with or without crust
- 25g butter, softened
- 2 eggs, beaten
- 2 heaped tbsp caster sugar
- 375ml full cream milk
- 1 tsp vanilla essence
- Cinnamon, ground
- 1 large ripe banana
- 1/3 cup sultanas
- Preheat oven to 180°C.
- Whisk the eggs in a large measuring cup. Add vanilla essence, sugar and milk and whisk until well combined.
- Butter both sides of your bread. Cut them into fingers. Arrange fingers in a single layer to cover the the whole base of dish. Pour 1/3 of custard mixture over the bread.
- Cut banana into half centimetre slices and arrange on top of bread. Scatter most of the sultanas on top. Lightly sprinkle cinnamon over.
- Arrange a second layer of bread fingers on top of the fruit. Pour remainder of custard mixture evenly over and sprinkle more cinnamon on top.
- Allow to rest for 5 minutes while the custard soaks into the bread.
- Bake for 18 minutes or until custard is set and top is golden.