The neat idea of sweetening the custard with maple syrup came from cookery writer Donna Hay. It gives the little pudding a mellow flavor.
Use dried cranberries or cherries in place of the golden raisins if you prefer. I use brioche, because of the buttery quality it lends to the puddings, but you can use panettone, too, or of course white bread, in which case, you might want to butter it lightly first.
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