Recipe courtesy of Chef Matthew Scofield
as seen on episode “Vintage Bee Honey”, season 3
- 2 bananas, sliced
- 1/4 cup honey
- 1.5 quarts whole milk
- 5 slices white bread, crust removed, cubed
- ½ cup sugar
- ½ cup cornstarch
Bring 1quart milk and sugar to boil in a medium sauce pan. Reduce heat to simmer and add cubed bread. Stir until bread falls apart. Mix cornstarch and remaining 1/2 cup milk until smooth and slowly add to simmering pudding, whisking until well incorporated.
Bring mixture back to a boil and maintain boil while stirring for two minutes. Remove from heat and cool completely. Refrigerate until needed.
For Phyllo Triangles:
- 1/2 lb. Phyllo dough (12×17-inch) room temperature
- 1/2lb. butter
- 1/4 cup sugar
Preheat oven to 300 degrees. In a small sauté pan, melt butter until just melted. Open package of phyllo dough, cover with wet towel to keep moist. Brush half-sheet pan with a thin coating of butter. Layer phyllo sheet evenly to cover pan. Brush with thin layer of butter. Sprinkle a pinch of sugar loosely over butter. Continue layering until you have used 1/2 lb. phyllo. Cut into triangles and bake until golden brown (about 8-10 minutes). Remove from the oven and allow to cool completely. Once all ingredients are well cooled, assemble by placing one tablespoon pudding on a plate. Top with a few slices of banana and a drizzle of honey. Top with phyllo triangle. Repeat these steps to achieve three layers. Garnish with a final drizzle of honey and serve.