This bread and butter pudding contains less sugar and butter than a traditional one so you can have your cake and eat it too!
The ingredient of Louises maple bread and butter pudding with walnuts
- 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)
- 60g (1/2 cup) chopped walnuts
- 1 tablespoon wholemeal self-raising flour
- 3 teaspoons brown sugar
- 1 teaspoon ground cinnamon
- 25g butter
The instruction how to make Louises maple bread and butter pudding with walnuts
- 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.
- 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.
- Place the dish on a baking tray. Bake the pudding for 30 minutes.
- 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).
- 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.
Nutritions of Louises maple bread and butter pudding with walnutscalories: 387.18 calories
calories: 20 grams fat
calories: 9 grams saturated fat
calories: 41 grams carbohydrates
calories: 9 grams protein