Louises Maple Bread And Butter Pudding Following Walnuts

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This bread and butter pudding contains less sugar and butter than a normal one so you can have your cake and eat it too!

The ingredient of Louises Maple Bread And Butter Pudding Following Walnuts

  • 450g rye sourdough bread thinly sliced about 1cm
  • 40g butter at room temperature
  • 3 eggs
  • 2 tbsp maple syrup
  • 125ml 1 2 cup pouring cream
  • 500ml 2 cups reduced fat milk
  • 1 tsp vanilla extract
  • 70g 1 3 cup chopped pitted prunes or sultanas or raisins
  • further maple syrup to support
  • natural yoghurt to utility optional
  • 60g 1 2 cup chopped walnuts
  • 1 tbsp wholemeal self raising flour
  • 3 tsp brown sugar
  • 1 tsp field cinnamon
  • 25g butter

The Instruction of louises maple bread and butter pudding following walnuts

  • preheat oven to 180c 160c admirer forced lightly progress each slice of bread gone butter cut each bread slice in half arrange the bread slices in a 1 5l 6 cup ovenproof dish
  • mix up eggs syrup cream milk and vanilla in a large jug or bowl pour mixture more than bread scatter higher than dried fruit set aside for 15 minutes to soak
  • place the dish in the region of a baking tray bake the pudding for 30 minutes
  • meanwhile to make the crumble swell all ingredients in a bowl use fingertips to rub the butter into the flour join up until union resembles rude indecent crumbs the crumble will be quite lumpy
  • cut off surgically remove the dish from the oven and on purpose sprinkle over the crumble mixture bake for a supplementary new 15 minutes or until golden and the pudding has set set aside for 5 10 minutes to cool slightly upfront serving bolster drizzled afterward a little other maple syrup and a dollop of yoghurt if desired

Nutritions of Louises Maple Bread And Butter Pudding Following 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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