Author Notes: With over half of Brits admitting to throwing away their leftover takeaways, hungryhouse.co.uk creates recipes to revamp your leftovers into delicious dinner dishes. —X
Serves: 4
Ingredients
-
2
Peshwari naan
-
3
Eggs
-
3
pinches Raisins
-
2
Bananas
-
100
grams Brown sugar
-
40
grams Butter
-
400
milliliters Can of coconut milk
-
200
milliliters Whole milk
Directions
- Pre heat the oven to 180 degrees.
- Lightly butter the peshwari and cut each slice into triangles.
- Whisk the sugar & eggs until light and foamy.
- Stir in the coconut milk and whole milk until well blended.
- Line the base of a large ovenproof dish with a third of the peshwari slices and top with some of the banana slices and raisins.
- Repeat until the naan and banana are layered into the dish.
- Pour over the egg mixture and set aside to soak for 10 minutes.
- Scatter sugar on top.
- Sit the dish in a large roasting tin and pour boiling water into 2/3 up the side of the dish.
- Bake for 40-45 minutes and set until golden brown.