MAPLE CARAMEL BREAD PUDDING
This cinnamon bread pudding is topped with warm caramel sauce. It's quick to prepare and incredibly delicious.
Provided by WebsByMegan
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cut bread into 3/4 inch cubes. Arrange cubes in a 9x13-inch baking dish. Whisk together the eggs, egg white and sugar in a bowl. Stir in the milk, syrup, cinnamon, nutmeg, and salt. Pour mixture over bread.
- Bake in preheated oven until lightly browned on top and middle is set, about 40 minutes.
- Warm the caramel sauce; drizzle over the bread pudding before serving.
Nutrition Facts : Calories 329.5 calories, Carbohydrate 64.4 g, Cholesterol 67.1 mg, Fat 6.4 g, Fiber 3 g, Protein 9.1 g, SaturatedFat 2 g, Sodium 383.9 mg, Sugar 35.2 g
CREAMY MAPLE BREAD PUDDING
This old-fashioned bread pudding,with the essence of maple, is the perfect end to a simple supper. Just about any kind of bread will do, but brioche, panettone, croissants or good white bread, along with anything nutty and/or grainy, is especially good.
Provided by Annacia
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat your oven to 350°F and grease a 1 1/2-quart casserole or baking dish.
- Place the bread cubes into the prepared pan. Whisk the eggs, milk, cream, syrup, sugar, flavoring, nutmeg, and salt together. Pour over the bread cubes and let sit for 15 minutes to absorb the liquid. Press the cubes down into the liquid if the edges are dry.
- Bake the pudding for 35 minutes. Remove from the oven and sprinkle with the nuts and sugar. Return to the oven and bake for an additional 15 to 20 minutes, until the pudding has puffed up and is light brown around the edges. Remove from the oven and let stand for a few minutes-the pudding will sink as it sits; that's OK. Serve immediately, or reheat before serving.
Nutrition Facts : Calories 232.7, Fat 12.4, SaturatedFat 6.9, Cholesterol 121.5, Sodium 209.1, Carbohydrate 25.8, Fiber 0.4, Sugar 15.9, Protein 5.1
PUMPKIN-MAPLE BREAD PUDDING
Steps:
- Lightly spray a 3-quart casserole dish with butter flavored cooking spray; set aside.
- Toss together cubed raisin bread and pecans in the casserole dish; set aside.
- In a large bowl, whisk together remaining ingredients, except hard sauce and maple extract. Pour over bread cubes. Let soak for 1 hour in the refrigerator.
- Preheat oven to 350 degrees F.
- Bake bread pudding in preheated oven for 1 hour to 1 hour 10 minutes or until a knife inserted into center comes out clean.
- Remove hard sauce lid and place jar in a microwave-safe bowl. Fill bowl with water halfway up the side of the jar. Microwave on HIGH for 30 to 45 seconds. Pour into a bowl and stir in maple extract. Drizzle over bread pudding.
- Serve warm or at room temperature.
CROISSANT MAPLE BREAD PUDDING
Steps:
- Preheat oven to 375 degrees F.
- Butter a 9 by 9-inch baking dish and line it with plastic wrap going up the walls of the pan.
- Cut up the croissants into 1-inch cubes and place them on a sheet pan. Place in oven and toast for 10 to 15 minutes until slightly crisp, then place them in a bowl.
- Meanwhile, in a saucepan, heat the half-and-half, cream, salt, and vanilla bean over medium heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Set aside to infuse for 10 minutes.
- In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot cream mixture. Strain over the croissant cubes to remove the vanilla bean, and let soak 15 minutes, gently turning the cubes over once. Empty the mixture into the baking dish. Let soak another 30 minutes, or overnight, in the refrigerator. Heat the oven to 350 degrees F.
- Place the baking dish in a hot water bath. Bake until just set and very light golden brown on top, about 25 to 30 minutes. Let cool, then chill in the refrigerator 4 hours or overnight. The next day, turn out the pudding and cut round 3-inch plugs from the pudding, place them on a microwave-proof pan and cover with plastic wrap.
- To serve, warm maple syrup in a saucepan and keep warm. Warm the plugs of bread pudding in the microwave and serve topped with hot maple syrup. Serve with ice cream.
MAPLE BREAD PUDDING
Simple to put together, this comforting dessert has a pleasant maple flavor and aroma. My mouth is watering as I write.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, whisk the eggs, milk, syrup and butter; stir in bread cubes., Transfer to a well-greased 1-qt. pudding mold or ovenproof bowl; cover tightly. Place on a rack in a deep kettle; add 3 in. of hot water to pan. Bring to a gentle boil; cover and steam for 1 hour or until a knife inserted in the center comes out clean, adding water to pan as needed., Let stand for 5 minutes before unmolding onto a serving plate; serve warm with whipped cream. Refrigerate leftovers.
Nutrition Facts : Calories 392 calories, Fat 13g fat (6g saturated fat), Cholesterol 147mg cholesterol, Sodium 302mg sodium, Carbohydrate 62g carbohydrate (39g sugars, Fiber 1g fiber), Protein 9g protein.
MAPLE BREAD PUDDING
Steps:
- Butter a 10- or 12-inch soufflé or baking dish and put the bread in it. Cut the remaining butter into bits and combine it with all the other ingredients; pour over the bread. Submerge the bread with a weighted plate and turn the oven to 350°F.
- When the oven is hot, remove the plate (scrape any butter back onto the bread) and bake until the pudding is just set but not dry, 45 to 60 minutes. The top will be crusty and brown. Serve hot, warm, or at room temperature, with or without whipped cream.
CRANBERRY-MAPLE BREAD PUDDING
This bread pudding is a delicious (and beautiful) way to use a week-old loaf. The crowning glory is the sweet-tart cranberry-and-maple compote.Recipe and image reprinted with permission from Tartine Bread, by Chad Robertson, with photographs by Eric Wolfinger.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Puddings & Custards Bread Pudding Recipes
Time 1h35m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Toast bread on a baking sheet until golden, 5 to 7 minutes.
- Butter a 5-by-9-inch loaf pan. Whisk together eggs and sugar in a medium bowl. Whisk creme fraiche in another bowl, adding milk gradually to prevent lumps; whisk into egg mixture. Whisk in vanilla and 1/2 teaspoon salt. Soak each slice of bread in custard. Stand slices up next to one another in pan.
- Strain half the custard mixture over bread in pan. Let stand for 10 minutes, allowing custard to soak into bread. Slowly add remaining custard to cover (you may have some custard left over).
- Place pan on a baking sheet. Bake until pudding is set and a knife inserted into the center comes out clean, about 1 hour and 15 minutes. If top browns too quickly before pudding is set, cover with foil, and continue baking. Let stand for 10 minutes.
- Meanwhile, bring cranberries and maple syrup to a gentle simmer in a heavy saucepan over medium heat. Simmer until cranberries just begin to soften but have not popped, about 5 minutes. Serve pudding with cranberry topping.
BROWN SUGAR AND MAPLE BREAD PUDDING RECIPE
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Spray a 9x13 baking dish with non-stick cooking spray and set aside.
- Place cubed bread in large bowl and set aside.
- In separate smaller bowl, whisk eggs, cinnamon, syrup, sugar, milk, vanilla, and salt.
- Pour egg mixture over bread and gently toss until all bread is coated.
- Pour bread into 9x13 pan and spread evenly in pan. Let bread sit for 5-10 minutes or until egg mixture has soaked through.
- Sprinkle brown sugar and walnuts on top of bread.
- Bake 40-45 minutes or until golden brown on top. Remove from oven and let cool for at least 10 minutes for easier serving.
- Top with maple syrup and enjoy!
MAPLE BREAD AND BUTTER PUDDING
When asked for her favourite dessert recipe, President's Choice executive chef, Dana Speers pointed to a traditional British treat with a classic Canadian touch. "I love this recipe because it brings together two of my favourite comfort-food cuisines," she says. "The rich, custardy pudding is an old English tradition, while the sweet maple syrup flavour is unmistakably Canadian."
Provided by Mary Jenny
Categories Breads
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F (160°C). Grease 13 X 9-inch (3 L) glass baking dish with 2 tbsp (25 ml) butter.
- Discard end slices of loaf. Spread 1/2 cup (125 ml) butter evenly over one side of each bread slice. Arrange six of the bread slices, buttered side up, in a single layer on the bottom of prepared dish. Cut a seventh slice in half and wedge in among other slices to fill the bottom of the dish; sprinkle half of the apricots evenly over the top. Repeat with remaining seven bread slices and apricots for a second layer; set aside.
- Combine milk, cream and salt in a large saucepan. Using the tip of a sharp knife, scrape vanilla seeds into pan; add seedless vanilla bean pods. Bring to a boil over medium heat, stirring often. Once boiling, remove from heat. Whisk together eggs and sugar in large bowl for about 1 minute or until pale yellow. Gradually whisk in 1 cup (250 ml) of the hot milk mixture until combined. Slowly whisk in remaining milk mixture until fully combined. Pour custard through fine sieve into large bowl; discard vanilla bean pods.
- Pour strained custard over the top of the bread. Using a spatula, gently press down on bread slices so they soak up custard. Place dish in a large roasting pan; add enough warm water to pan to come halfway up the sides of the baking dish.
- Bake in centre of oven for 40 to 45 minutes, pressing bread down gently with spatula at halfway point, or until puffed and set around edges with a slight jiggle in centre. Transfer pudding in water bath to rack to cool.
- Meanwhile, heat jam with 2 tbsp (25 ml) water in small saucepan over low heat for 3 minutes, stirring occasionally, or until liquefied. Carefully remove pudding from water bath; brush surface with warmed jam. Serve hot or at room temperature.
Nutrition Facts : Calories 355.4, Fat 21.4, SaturatedFat 12.5, Cholesterol 97.8, Sodium 251.4, Carbohydrate 36.3, Fiber 1.6, Sugar 16.3, Protein 6
PUMPKIN BREAD PUDDING (MADE WITH MAPLE SYRUP)
Great pumpkin bread pudding, made with pure maple syrup and coconut sugar instead of sugar! Spongy, moist, and it melts in your mouth.
Provided by Toni Zundel Boyer
Categories Bread Pudding
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick spray.
- Combine pumpkin, milk, maple syrup, coconut sugar, eggs, cinnamon, ginger, nutmeg, and salt in the bowl of a stand mixer fitted with the paddle attachment; whip until well blended.
- Layer bread pieces on the bottom of the prepared pan. Pour pumpkin mixture over the bread. Use a fork to poke down and bread that pops up and make sure all bread is soaked in the mixture.
- Bake in the preheated oven until pudding is spongy but set, about 40 minutes.
Nutrition Facts : Calories 377.6 calories, Carbohydrate 65.9 g, Cholesterol 192.1 mg, Fat 8.1 g, Fiber 4.2 g, Protein 12.7 g, SaturatedFat 3 g, Sodium 735.8 mg, Sugar 41.1 g
MAPLE-RAISIN BREAD PUDDING
Steps:
- Place bread cubes in a greased 2-qt. microwave-safe dish. Sprinkle with brown sugar, raisins and cinnamon. , In a large bowl, whisk eggs, milk, syrup and butter until smooth. Pour over bread; gently press bread cubes into egg mixture. , Cover and microwave at 50% power until center is soft-set and a knife inserted near the center comes out clean, 10-12 minutes. Let stand 5 minutes. If desired, serve with additional syrup.
Nutrition Facts : Calories 398 calories, Fat 11g fat (5g saturated fat), Cholesterol 136mg cholesterol, Sodium 266mg sodium, Carbohydrate 67g carbohydrate (40g sugars, Fiber 4g fiber), Protein 12g protein.
MAPLE-FLAVORED BREAD PUDDING
Bread cubes and chopped pecans are baked in an egg custard flavored with maple syrup for a warm and comforting autumn dessert.
Provided by My Food and Family
Categories Recipes
Time 35m
Yield Makes 6 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F. Bring syrup and milk just to boil in small saucepan on medium heat, stirring occasionally. Remove from heat; set aside. Beat eggs in large bowl with wire whisk or fork until well blended. Gradually add hot syrup mixture, beating until well blended after each addition. Stir in toasted bread cubes and the pecans.
- Pour into greased 1-qt. casserole dish.
- Bake 20 min. or until center of pudding is set. Serve warm topped with the whipped topping.
Nutrition Facts : Calories 270, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 110 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
MAPLE-PECAN BREAD PUDDING
This is a maple treat worth serving for breakfast or dessert.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees. Butter a 2-quart baking dish and set aside. Arrange bread on two large rimmed baking sheets; bake until dry (but not browned), about 15 minutes. Let cool.
- Meanwhile, in a large bowl, whisk together half-and-half, eggs, syrup, vanilla, and salt. Add bread to custard and toss. In prepared dish, stand slices upright in rows, pressing on each row to compact it. Pour any remaining custard in bowl over top and let stand 10 minutes.
- Sprinkle bread pudding with pecans and bake until center is hot and most of custard is absorbed, about 30 minutes. Let cool slightly. Serve with maple syrup and cream, if desired.
Nutrition Facts : Calories 287 g, Fat 14 g, Fiber 1 g, Protein 7 g
VERMONT MAPLE BREAD PUDDING WITH WALNUT PRALINE
Categories Milk/Cream Egg Nut Brunch Dessert Bake Walnut Maple Syrup Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 12
Steps:
- For praline:
- Spray rimmed baking sheet with nonstick spray. Stir sugar and 1/4 cup water in heavy small saucepan over medium heat until sugar dissolves. Increase heat to high and boil without stirring until mixture turns deep amber color, occasionally swirling pan and brushing down sides with wet pastry brush, about 7 minutes. Stir in nuts. Quickly spread nuts on prepared sheet. Cool. Chop praline into small pieces. (Can be made 1 day ahead. Store in airtight container at room temperature.)
- For bread pudding:
- Whisk eggs, cream, sugar, 1 cup maple syrup, and vanilla in large bowl to blend. Add brioche; stir to coat. Let stand at room temperature 1 hour, stirring occasionally.
- Preheat oven to 375°F. Butter 13x9x2-inch baking dish. Transfer bread mixture to prepared dish. Bake until puffed and golden and toothpick inserted into center comes out clean, about 40 minutes. Cool slightly. Cut into 6 to 8 pieces. Place 1 piece pudding on each plate. Place scoop of ice cream atop pudding, drizzle with maple syrup, sprinkle with praline, and serve.
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