MAPLE, BANANA & WALNUT BREAD PUDDING

Prep: 15 mins + standing. Cooking: 1 hr 10 mins. Serves 6

100g walnut halves

30g pure icing sugar, sieved

⅓ cup (80ml) walnut or other nut liqueur 3 eggs

¾ cup (185ml) milk

150g crème fraîche, plus extra to serve 100ml pouring cream

⅓ cup (80ml) maple syrup

1 loaf (about 750g) unsliced walnut bread, crusts removed

Butter, for spreading

2 bananas, thinly sliced diagonally

1 Preheat oven to 180˚C (160˚C fan). Combine walnuts, icing sugar and 1 tbsp liqueur in a bowl. Scatter, in a single layer, on a baking paper-lined oven tray, then bake until golden, about 12–15 mins.

Cool and break into pieces.

2 Meanwhile, whisk together eggs, milk, crème fraîche, cream, maple syrup and remaining liqueur to combine. Set aside.

3 Slice bread and toast lightly under a hot grill. Butter both sides, then trim to fit a buttered deep-sided rectangular cake tin, about 11x18cm. Arrange toast in cake tin vertically, interleaving with banana slices. Pour over egg mixture until 1cm from rim and stand 15 mins to allow bread to absorb some mixture.

4 Bake until golden and firm, about 40 mins (cover with foil if browning too quickly). Stand for 10 mins. Serve with crème fraîche, scatter half the candied walnuts on top and place the remaining nuts on the side.