2014 Restaurant Guide

Get the latest listings of Australia's best dining establishments on your iPhone.

Subscribe to Gourmet

Buy a subscription this month for your chance to win one of five health retreat escapes at Golden Door valued at $35,000. Offer ends May 28.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Maple, banana and walnut bread pudding

You'll need

  • 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

Method

  • 01
  • 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.
  • 02
  • Meanwhile, whisk together eggs, milk, crème fraîche, cream, maple syrup and remaining liqueur to combine.
  • 03
  • 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.

At A Glance

  • Serves 6 people
  • 15 min preparation
  • 1 hr 10 min cooking
Win
a Mothers' Day treat!

Win a Trentham Tucker and Breville prize pack valued at over $2,000 in our Mother's Day giveaway.

Read More
Win
a trip to New Zealand!

Win a luxury weekend for two in Queenstown valued at more than $20,000 thanks to Matakauri Lodge.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people
  • 15 min preparation
  • 1 hr 10 min cooking

You might also like...

Adriano Zumbo: Rice pudding trifle with saffron jelly and mango and mint salsa

recipes

Adriano Zumbo: Passionfruit, lychee and coconut buche de Noel

Adriano Zumbo: Cranberry-rosemary Florentine bars

recipes

Adriano Zumbo: Candy cane macarons

David Thompson: Green papaya salad (Som dtam malakor)

recipes

David Thompson: Charred rice noodles and chicken with thickened “gravy” (Raat nar gai)

David Thompson: Stir-fried minced beef with chillies and holy basil (Neua pat bai grapao)

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.