Maple Pecan Crumpet Bread And Butter Pudding Recipes

MAPLE-PECAN CRUMPET BREAD AND BUTTER PUDDING

Steps:

• Put the eggs, yolk and caster sugar in a bowl and whisk. Add the milk, cream, vanilla and maple syrup and whisk until smooth, then sieve the mixture into a jug.
• Lay out the crumpets and spread the butter over the holey sides, then halve them diagonally to get 20 pieces. Butter a 2-litre baking dish, then arrange the crumpets haphazardly, scattering over the sultanas and pecans as you go. Pour over the custard and leave to soak for 30 minutes while you heat the oven to 170C/fan 150C/gas 3.
• Bake for 50-55 minutes, or until the top is golden and the custard is gently set. Drizzle over some more maple syrup to serve.

RICH AND DECADENT BUTTER PECAN BREAD PUDDING

Steps:

• Preheat oven to 350 degrees.
• Grease a 13x9x2 inch pan. Dump bread cubes inches.
• Mix together in a bowl sugar, eggs, cream, vanilla, raisins.
• Pour over bread in baking dish, making sure to push bread down into custard so it is soaked.
• In another bowl, mix brown sugar, softened butter and pecans. Spread over top of bread pudding evenly.
• Bake 35-40 minutes or until set. Remove from oven.
• To make sauce:.
• Mix sugar, butter, egg and vanilla in a saucepan over medium heat and stir until sugar is dissolved.
• Remove from heat and stir in brandy.
• Pour over the bread pudding and let it all soak in and firm up before serving. Tastes best warm.

MAPLE PECAN BREAD PUDDING

Steps:

• In large bowl, mix eggs, 1 cup maple syrup and the cinnamon with wire whisk until well blended. Beat in milk and vanilla until well blended. Stir in bread pieces. Let stand 30 minutes.
• Heat oven to 350°F. Grease 11x7-inch (2-quart) glass baking dish with softened butter. Stir pecans into bread mixture. Pour into baking dish.
• Bake uncovered 65 to 70 minutes or until top is puffed and light golden brown (center will jiggle slightly). Cool 30 minutes.
• In small bowl, mix ice cream, bourbon and 1 tablespoon maple syrup until well blended. Serve sauce over warm bread pudding. Store bread pudding and sauce covered in refrigerator.

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.