Maple Bread Pudding
FarmPlate Dec 21, 2011 Recipes 0 comments
MAPLE BREAD PUDDING
from the FarmPlate Kitchen
6 cups one-inch bread cubes (about 1 pound) — Red Hen's Pain au Levain is perfect here
1 cup dark raisins or frozen sour cherries — try Middlebury Natural Foods Co-op!
2½ cups half-and-half from your favorite local dairy
6 cage-free eggs
¾ cup dark amber maple syrup*
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
Pinch of grated nutmeg
½ cup chopped pecans or almonds (optional)
Vermont Creamery mascarpone or Wilcox Dairy vanilla ice cream, to serve
*Tip: Look for a grade A dark amber or even a grade B maple syrup. The darker color indicates a stronger maple flavor, which only adds to the richness of the recipe.
Generously butter a 2-quart baking dish. Combine the bread and raisins or cherries and place in the buttered dish. Whisk together the half-and-half, eggs, maple syrup, vanilla, cinnamon and nutmeg until well blended. Pour the mixture over the bread cubes and set aside for 15 minutes to let the bread soak up the liquid.
Preheat the oven to 350ºF. Set the baking dish in a roasting pan. Add water to the pan to come 1½ inches up the side of the dish. Bake for 1 hour. Sprinkle the top of the pudding with the chopped nuts, if desired, and bake until the nuts have browned, about 30 minutes longer. Serve warm with a spoonful of mascarpone or vanilla ice cream.
Serves 6 to 8