I can, you can, pecan

You’ll be salivating as you create these little beauties with their crisp golden topping

NOW that autumn is well and truly here, it’s time to think about making a sweet little morsel for the family after dinner.

If you’re looking for some dessert inspiration that your loved ones are sure to go nutty for, these yummy pecan and maple treats are definitely worth a try.

Pecan maple bread and butter puds Ingredients

200g pkt croissants 80g butter, at room temperature 310ml (1 1⁄4 cups) milk 80ml (1⁄3 cup) cream 3 eggs

2 tbsp caster sugar 2 tbsp maple syrup Maple syrup, extra, to serve Icing sugar, to serve (optional)

TOPPING:

35g (1⁄4 cup) thinly sliced pecans 1 tbsp caster sugar

20g butter, at room temperature

Pinch of ground cinnamon

Method

Preheat oven to 160C/140C fanforced. Place four 250ml (1 cup) oven-proof ramekins on a baking tray.

Cut each croissant into 5 diagonal slices.

Spread the butter on each slice of the croissant. Arrange the buttered croissant slices in the ramekins.

Whisk the milk, cream, eggs, sugar and maple syrup in a large jug.

Pour over the croissant pieces. Set aside for 5 minutes to allow the milk mixture to absorb slightly.

Meanwhile, for the topping, combine the pecan, sugar, butter and cinnamon in a bowl. Use your fingertips to rub the ingredients together until just combined. Crumble over the puddings.

Bake for 35 minutes or until the tops are golden and crisp and the custard has just set. Set aside for 5 minutes to rest.

Drizzle with the extra maple syrup and dust with icing sugar, if desired.