FEATURE RECIPE
Maple, banana and walnut bread pudding

Maple, banana and walnut bread pudding

Serves 6

Cooking Time Prep 15 mins, cook 1 hour 10 mins



100 gm   walnut halves
30 gm   pure icing sugar, sieved
80 ml (1/3 cup)   walnut or other nut liqueur
3   eggs
185 ml (¾ cup)   milk
150 gm   crème fraîche, plus extra to serve
100 ml   pouring cream
80 ml (1/3 cup)   maple syrup
1 (about 600gm)   loaf of unsliced walnut bread, crusts removed
For spreading:   butter
2   bananas, thinly sliced diagonally


1 Preheat oven to 180C. Combine walnuts, icing sugar and 20ml liqueur in a bowl. Scatter in a layer over a baking paper-lined oven tray, then bake until golden (about 15 minutes). Cool and break into pieces.
2 Meanwhile, whisk together eggs, milk, crème fraîche, cream, maple syrup and remaining liqueur to combine.
3 Thinly slice bread and toast lightly under a hot grill. Halve diagonally, butter both sides, then trim to fit an 8cm x 23cm deep-sided rectangular cake pan. Place toasts in cake pan vertically, interleaving with banana slices. Pour over egg mixture and stand until absorbed (about 15 minutes). Scatter over half the candied walnuts and bake until golden and firm (about 45 minutes). Stand for 10 minutes then serve with crème fraîche and remaining candied walnuts.


RECIPE Emma Knowles PHOTOGRAPHY Ben Dearnley STYLING Emma Knowles and Vanessa Austin


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