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How to make Louise's maple bread and butter pudding with walnuts

Yield = 8
Prep time: 0:25
Cook time: 0:45
Total time: 1:10

Ingredients

  • 450g rye sourdough bread, thinly sliced (about 1cm)
  • 40g butter, at room temperature
  • 3 eggs
  • 2 tablespoons maple syrup
  • 125ml (1/2 cup) pouring cream
  • 500ml (2 cups) reduced-fat milk
  • 1 teaspoon vanilla extract
  • 70g (1/3 cup) chopped pitted prunes (or sultanas or raisins)
  • Extra maple syrup, to serve
  • Natural yoghurt, to serve (optional)

Crumble

  • 60g (1/2 cup) chopped walnuts
  • 1 tablespoon wholemeal self-raising flour
  • 3 teaspoons brown sugar
  • 1 teaspoon ground cinnamon
  • 25g butter

Method

  • Step 1 Preheat oven to 180C/160C fan forced. Lightly spread each slice of bread with butter. Cut each bread slice in half. Arrange the bread slices in a 1.5L (6-cup) ovenproof dish.
  • Step 2 Whisk eggs, syrup, cream, milk and vanilla in a large jug or bowl. Pour mixture over bread. Scatter over dried fruit. Set aside for 15 minutes to soak.
  • Step 3 Place the dish on a baking tray. Bake the pudding for 30 minutes.
  • Step 4 Meanwhile, to make the crumble, combine all ingredients in a bowl. Use fingertips to rub the butter into the flour mixture until mixture resembles coarse crumbs (the crumble will be quite lumpy).
  • Step 5 Remove the dish from the oven and carefully sprinkle over the crumble mixture. Bake for a further 15 minutes or until golden and the pudding has set. Set aside for 5-10 minutes to cool slightly before serving. Serve drizzled with a little extra maple syrup and a dollop of yoghurt, if desired.