Pecan maple bread and butter puds

Pecan maple bread and butter puds

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Puddings are so warm and comforting, and youll be salivating as you create this little beauty with its crisp golden topping.

The ingredient of Pecan maple bread and butter puds

  1. 4 Coles Bakery Croissants
  2. 80g butter, at room temperature
  3. 310ml (1 1/4 cups) milk
  4. 80ml (1/3 cup) pouring cream
  5. 3 eggs
  6. 2 tablespoons caster sugar
  7. 2 tablespoons maple syrup
  8. Maple syrup, extra, to serve
  9. Icing sugar, to serve (optional) topping
  10. 35g (1/4 cup) thinly sliced pecans
  11. 1 tablespoon caster sugar
  12. 20g butter, at room temperature
  13. Pinch of ground cinnamon

The instruction how to make Pecan maple bread and butter puds

  1. Preheat oven to 160C/140C fan forced. Place four 250ml (1 cup) ovenproof ramekins on a baking tray.
  2. Cut each croissant into 5 diagonal slices. Spread the butter on 1 side of each croissant slice. Arrange the buttered croissant slices in the ramekins.
  3. Whisk the milk, cream, eggs, sugar and maple syrup in a large jug. Pour over the croissant pieces. Set aside for 5 minutes tou00a0allow the milk mixture to absorb slightly.
  4. Meanwhile, for the topping, combine theu00a0pecan, sugar, butter and cinnamon inu00a0au00a0bowl. Use your fingertips to rub the ingredients together until just combined. Crumble over the puddings.
  5. Bake for 35u00a0minutes or until the tops areu00a0golden and crisp and the custard has just set. Set aside for 5 minutes to rest. Drizzle with the extra maple syrup and dustu00a0with icing sugar, if desired.

Nutritions of Pecan maple bread and butter puds

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calories: https://schema.org
calories: NutritionInformation

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