Louises Maple Bread And Butter Pudding With Walnuts

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 of 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 Walnuts

calories: 387 18 calories
calories: 20 grams fat
calories: 9 grams saturated fat
calories: 41 grams carbohydrates
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calories: 9 grams protein
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