Banana Bread and Butter Pudding

Preheat oven to 350ºF. Grease a small baking dish (just big enough to hold three sandwiches tightly). Dot the dish with half of the raisins. Split the vanilla pod and scrape out the seeds. Add the leftover pod, seeds and cream to a small sauce pan. Heat on medium to medium high heat until warm but not yet boiling. Remove from the heat and allow the vanilla to steep for at least 30 minutes or until the mixture is room temperature.

Spread one side of each slice of bread with the butter. Thinly slice the banana and make three banana sandwiches. Trim the crusts off the sandwiches and cut the sandwiches into triangles. Place the triangles in the dish; they should overlap a little.

Whisk the eggs and sugar together until smooth. Remove the pod from the cream and whisk into the egg mixture. Pour over the bread. Top with the remaining raisins.

Place the dish inside a larger pan with tall sides. Pour boiling water into the outer dish until it comes about halfway up the inner dish. Bake for 30–35 minutes.

Burrell suggests serving hot with pouring cream (light whipping cream will do).