Author Topic: Maple Bread Pudding  (Read 569 times)

Olga Drozd

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Maple Bread Pudding
« on: October 01, 2017, 12:21:31 PM »

A very exceptional bread pudding.  Serve straight from the oven.

15 slices white bread, crusts removed
2 cups milk, scalded
1 cup whipping cream (heavy cream)
1/3 cup pure maple syrup (grade B preferred)
2 Tablespoons sugar
1 teaspoon vanilla (OR 1 teaspoon maple flavour)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 large eggs
1/2 cup golden raisins

Preheat the oven to 325 degrees F.

Dice the bread into 1-inch squares and spread in a single layer on a cookie sheet.  Toast for 10 minutes.  Watch closely so as not to burn the bread.

Remove from the oven and place the bread in a well greased 9 x 13 inch baking dish.

Increase the oven heat to 350 degrees F.

Combine the milk, cream, maple syrup, sugar, vanilla, cinnamon, nutmeg, and eggs.

With a wire whisk, mix until well blended and stir in the raisins.

Pour the mixture over the bread, tossing gently to coat.  Let the mixture stand for 30 minutes.

Bake for 1 hour or until the pudding is set.  Serve warm.