Bread pudding with butterscotch
450g day-old crustless rye sourdough or wholemeal sourdough bread (about 1½ loaves), coarsely torn
4 eggs and 4 egg yolks
600g crème fraîche, plus extra to serve
180g caster sugar, plus extra for sprinkling
400ml single cream
170g caster sugar
150ml pouring cream
30g butter, diced
Icing sugar and thickly sliced banana, to serve
Preheat oven to 180°C and line a baking tray with baking paper. Melt 80g butter in a saucepan over low heat, then combine with bread in a large bowl and toss to coat.
Spread on the baking tray and bake, shaking occasionally, until golden and evenly toasted (25-30 mins).
Reduce oven to 160°C and line a 10cm-deep, 8.5cm x 22cm loaf tin with baking paper, letting paper overhang on sides, and pile in the bread. Whisk eggs, yolks, crème fraîche and caster sugar in a bowl until smooth, then whisk in cream and pour mixture over bread, pressing to submerge, and stand until bread is soaked (30 mins; some bread will rise up again, which is OK - it’ll be nice and crunchy when baked). Scatter with extra sugar and bake until golden and firm, and a skewer withdraws clean (45 mins to 1 hour). Bread pudding can be made up to 3 days ahead.
For butterscotch sauce, stir sugar and 90ml water in a saucepan over medium-high heat until sugar dissolves, then bring to the boil and cook without stirring until dark caramel (4-5 mins). Remove from heat, carefully add 100ml water (hot caramel will spit), return to heat and stir in cream, butter and ½ tsp salt. Keep warm. Serve warm pudding topped with banana, a dollop of crème fraîche and butterscotch sauce.