Maple syrup bread and butter pudding
Bread and butter pudding is the perfect partner for copious amounts of maple syrup. Serve this with grilled bacon at breakfast for a special winter treat.
Photo: Jennifer Soo
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- 350g sliced white bread, crusts removed
- 100g butter, soft
- 80g sultanas
- 5 large eggs
- 150g maple syrup, plus extra
- 1 vanilla pod, seeds scraped
- 700ml milk
Preheat oven to 175C. Grease a 15cm x 25cm baking dish. Butter bread on both sides and cut into triangles. Arrange in layers in baking dish, sprinkling sultanas between each layer.
Mix together eggs, maple syrup, vanilla seeds and milk in a bowl. Pour over bread until the dish is full, then allow the bread to soak up custard for about 1 hour. Add remaining custard. Bake in a water bath (see tip) for 45 minutes or until golden brown and puffed in the centre.
Drizzle with maple syrup before serving.
*Tip: Don't burn the dessert
Recipes for custard-style baked desserts often require the baking dish to be placed in a large, deep pan of water in the oven as this helps the dessert cook slowly and evenly. However, not all roasting pans have strong, heavy bases and it's easy for these delicate desserts to burn on the bottom. An extra safeguard is to place a folded tea towel in the roasting pan. Put the baking dish on top and then fill the surrounding pan with water as the recipe directs.