Name: Maple, banana and walnut bread pudding
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 6
Ingredients: 100 gm walnut halves; 30 gm pure icing sugar, sieved; 80 ml walnut or other nut liqueur (1/3 cup); 3 eggs; 185 ml milk (¾ cup); 150 gm crème fraîche, plus extra to serve; 100 ml pouring cream; 80 ml maple syrup (1/3 cup); 1 loaf of unsliced walnut bread, crusts removed (about 600gm); For spreading: butter; 2 bananas, thinly sliced diagonally

Maple, banana and walnut bread pudding

Australian Gourmet Traveller dessert recipe for maple, banana and walnut bread pudding

Serves 6

Prep

15M

Cook

1H 10M

Total

1H 25M

Ingredients

100 gm walnut halves

30 gm pure icing sugar, sieved

80 ml walnut or other nut liqueur (1/3 cup)

3 eggs

185 ml milk (¾ cup)

150 gm crème fraîche, plus extra to serve

100 ml pouring cream

80 ml maple syrup (1/3 cup)

1 loaf of unsliced walnut bread, crusts removed (about 600gm)

For spreading: butter

2 bananas, thinly sliced diagonally

Method

Main

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.

Styling by Emma Knowles

Styling by Vanessa Austin