This bread and butter pudding contains less sugar and butter than a traditional one so you can have your cake and eat it too!
- Preheat oven to 180C/160C fan forced. Lightly spread each slice of bread with butter. Cut each bread slice in half. Arrange the bread slices in a 1.5L (6-cup) ovenproof dish.
- Whisk eggs, syrup, cream, milk and vanilla in a large jug or bowl. Pour mixture over bread. Scatter over dried fruit. Set aside for 15 minutes to soak.
- Place the dish on a baking tray. Bake the pudding for 30 minutes.
- Meanwhile, to make the crumble, combine all ingredients in a bowl. Use fingertips to rub the butter into the flour mixture until mixture resembles coarse crumbs (the crumble will be quite lumpy).
- Remove the dish from the oven and carefully sprinkle over the crumble mixture. Bake for a further 15 minutes or until golden and the pudding has set. Set aside for 5-10 minutes to cool slightly before serving. Serve drizzled with a little extra maple syrup and a dollop of yoghurt, if desired.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set