Leftover Lessons- Peshwari Pudding

Directions

1. 1
   Pre heat the oven to 180 degrees.
2. 2
   Lightly butter the peshwari and cut each slice into triangles.
3. 3
   Whisk the sugar & eggs until light and foamy.
4. 4
   Stir in the coconut milk and whole milk until well blended.
5. 5
   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.
6. 6
   Repeat until the naan and banana are layered into the dish.
7. 7
   Pour over the egg mixture and set aside to soak for 10 minutes.
8. 8
   Scatter sugar on top.
9. 9
   Sit the dish in a large roasting tin and pour boiling water into 2/3 up the side of the dish.
10. 10
    Bake for 40-45 minutes and set until golden brown.