Enjoy this authentic Irish bread and butter pudding recipe with bananas and peanut butter.

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To make four individual portions.

  • 500ml cream
  • 1 vanilla pod or 1 tsp vanilla extract
  • 3 whole eggs
  • 3 egg yolks
  • 3 tbsp golden sugar
  • 500g of 2-day old brioche
  • 75g butter plus a little more for greasing
  • 75g peanut butter
  • 3 bananas
  • 75g currants
  • 1 measure baileys
  • Zest of ½ lemon
  • 2 tbsp demerara sugar


  1. Pour the baileys over the currants to soak.
  2. Heat the milk to just off the boil with vanilla and lemon. Leave to infuse.
  3. Slice the brioche into 1cm slices. Butter the slices on one side with butter and the other side with peanut butter.
  4. Whisk together the eggs, yolks and golden sugar then slowly whisk in the infused milk. This is your custard.
  5. Grease 4 dishes (ramekins or bowls) with some butter.
  6. Slice your bananas.
  7. Press a slice of bread firmly into the bottom of the dish and arrange bananas on top of the bread; add a sprinkling of the baileys currants and add a ladle of custard.
  8. Repeat step 7 until the bowl is almost full.
  9. Sprinkle with demerara sugar.
  10. Cook at 160 degrees celsius, in a bain-marie (water bath) for 20 minutes.

Serve with vanilla ice cream or fresh lemon curd and enjoy!