Bread and Butter Pudding with Maples and Pecans


8 slices fruit and spice bread
40g butter, softened
¼ cup sliced dry figs
½ cup chopped pecans, plus extra whole pecans for topping (optional)
3 eggs
1 cup milk
1 cup cream
¼ cup castor sugar
¼ cup Honeylands' Maples Syrup (Apple & Manuka Honey Syrup is also great for this recipe) plus 2-3 tablespoons extra for topping
Thickened cream to serve


Preheat oven to 180ºC. Grease a 20cm x 30cm baking tin. Remove any very dark crusts from the fruit bread, butter each slice and cut into triangles.

Arrange the bread, figs and chopped pecans in the tin, standing the bread triangles on edge rather than laying them flat.

Whisk together the eggs, milk, cream and the Honeylands' Maples syrup and pour over the bread. Drizzle with extra Honeylands' Maples syrup and dot with whole pecans if using. Stand for 20 minutes to let the liquid absorb into the bread.

Bake until the custard is set and the top is golden, about 30-40 minutes. Serve warm with thickened cream and extra syrup if desired. Serves 4-6.


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