Maple Flavored Bread Pudding Recipes

CREAMY MAPLE BREAD PUDDING

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.

MAPLE-FLAVORED BREAD PUDDING

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.

MAPLE BREAD PUDDING

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.

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.

BREAD PUDDING WITH WARM BANANA MAPLE SAUCE

Steps:

• Grease shallow 3 1/2 to 4 quart ceramic casserole or 13-inch by 9-inch glass baking dish. Arrange bread slices, overlapping slightly, in dish. In a medium bowl, beat milk, salt, eggs and 1/4 cup sugar until well mixed. Slowly pour egg mixture over bread slices; prick bread slices with fork and press slices down to absorb egg mixture. Spoon any egg mixture that bread had not absorbed over bread slices.
• In a cup, mix cinnamon with remaining 1 tablespoon of sugar; sprinkle over top of bread pudding and dot with 2 tablespoons butter. Cover and refrigerate at least 30 minutes or overnight.
• Preheat oven to 325 degrees F. Remove cover from bread pudding and bake 45 minutes, or until knife inserted in the center comes out clean.
• For the sauce; melt remaining 2 tablespoons butter in a nonstick 12-inch skillet over a medium high heat. Add banana slices and cook about 3 minutes, until lightly browned. Pour maple syrup over bananas; heat to boiling. Boil 2 to 3 minutes, until mixture thickens slightly. Serve warm sauce in bowl with bread pudding

MAPLE CARAMEL BREAD PUDDING

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.

LEMON BREAD PUDDING WITH MAPLE-INFUSED WHIPPED CREAM

Steps:

• Preheat oven to 325°F with rack in middle.
• Put bread in a 3-quart flameproof shallow baking dish (not glass). Whisk in zest, lemon juice, and 4 cups cream (chill remaining cup cream) and pour over bread. Press down with a spatula to help bread soak up some of custard.
• Whisk together whole eggs, yolks, and sugar in a large bowl until pale and thick, about 1 minute.
• Lightly sprinkle with sugar and bake in a water bath until custard is barely set and edges of bread are golden, 40 to 45 minutes.
• Turn on broiler and broil bread pudding 4 to 5 inches from heat until golden-brown in spots, 2 to 3 minutes. Cool to warm, about 30 minutes (pudding will continue to set).
• Just before serving, beat remaining cup cream with syrup using an electric mixer or a whisk until it just holds soft peaks. Serve pudding, warm or chilled, with cream.

MAPLE SYRUP PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking pan.
• In a medium bowl, beat together sugar, butter, egg, and vanilla extract using an electric mixer until soft and creamy, at least 10 minutes.
• Combine the flour, baking powder, and salt; stir into the butter mixture a little at a time, alternating with the maple syrup and milk. Just mix enough to moisten. Pour into the prepared pan.
• Bake in a preheated oven for 45 minutes. The maple syrup will sink to the bottom, and the top should be lightly browned. Serve warm.

MAPLE-PECAN BREAD PUDDING

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.

MAPLE BREAD AND BUTTER PUDDING

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.

APPLE AND MAPLE BREAD PUDDING

Steps:

• For custard:
• Whisk eggs, maple syrup, brown sugar, vanilla, cinnamon, and sea salt in large bowl. Add milk, cream, and brandy and whisk until well blended. Add bread cubes and press to submerge into custard. Let soak at least 30 minutes, occasionally pressing on bread cubes to submerge.
• For apples:
• Meanwhile, position rack in bottom third of oven and preheat to 350°F. Generously butter 9x5-inch glass or ceramic loaf pan with at least 3-inch-high sides. Melt 3 tablespoons butter in large nonstick skillet over medium-high heat. Add apple slices and sauté until deep golden and beginning to soften, stirring and turning apple slices frequently, 10 to 12 minutes. Stir in 1/4 cup maple syrup, then brown sugar. Simmer until sugar dissolves and mixture thickens to syrup, about 1 minute. Remove from heat.
• Mix half of apple slices into breadcustard mixture. Transfer bread pudding mixture to prepared pan. Arrange remaining apple slices atop bread pudding in 2 lengthwise rows. Spoon any remaining syrup from skillet over apple slices. Place loaf pan on rimmed baking sheet (to catch any spills during baking).
• Bake bread pudding until puffed and cracked on top, apples are deep brown, and instant-read thermometer inserted into center of pudding registers 170°F to 180°F, about 1 hour 30 minutes (pudding will rise high above top of pan). Remove from oven and let rest at room temperature 45 minutes to 1 hour (pudding will fall). Brush apples on top of pudding with additional maple syrup. Spoon pudding into bowls and serve warm or at room temperature.