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
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Ingredients
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2
Peshwari naan
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3
Eggs
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3 pinches
Raisins
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2
Bananas
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100 grams
Brown sugar
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40 grams
Butter
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400 milliliters
Can of coconut milk
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200 milliliters
Whole milk
Directions
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Pre heat the oven to 180 degrees.
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Lightly butter the peshwari and cut each slice into triangles.
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Whisk the sugar & eggs until light and foamy.
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Stir in the coconut milk and whole milk until well blended.
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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.
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Repeat until the naan and banana are layered into the dish.
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Pour over the egg mixture and set aside to soak for 10 minutes.
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Scatter sugar on top.
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Sit the dish in a large roasting tin and pour boiling water into 2/3 up the side of the dish.
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Bake for 40-45 minutes and set until golden brown.
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