This is a fun twist on the traditional pudding. I love the fact that each and every little pinwheel is doused in butter, dates, cinnamon and pecans. Leaving the pudding to stand after pouring over the egg custard mix allows it to soak up the flavours and lets the bread swell so it stays moist and cooks evenly.
- 1 loaf white sandwich bread
- 100g butter, softened
- 1/3 cup brown sugar
- 1 tsp cinnamon
- ½ cup finely chopped dates
- 70g pecans, finely chopped
- 3 eggs
- 1 cup cream
- 1 cup milk
- 1 tsp vanilla bean paste
- ½ cup sugar
- ¼ cup maple syrup plus extra for serving
- Remove the crusts from the bread slices and butter generously.
- Sprinkle each slice with the combined sugar, cinnamon, dates and pecans, then roll up.
- Cut in half and arrange in a 23cm high-sided oven-proof dish to make a spiral pattern.
- Preheat the oven to 175oC. Whisk the eggs, cream, milk, vanilla and sugar together, then pour over the bread pudding. Allow to rest for 20 minutes. Drizzle the pudding with the maple syrup and bake for 35-40 minutes until puffed up and golden and the centre is just set.
- Dust with icing sugar and serve warm with ice cream or cream, drizzling with a little extra syrup.