Maple Raisin Bread Pudding Recipes

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.

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.

BREAD PUDDING WITH RAISINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Fill an 11x12-inch pan with dried bread cubes and sprinkle with raisins.
• Combine milk, eggs, sugar, cinnamon, vanilla extract, and salt in a bowl. Beat with an electric mixer until smooth. Pour milk-egg mixture over bread cubes and raisins.
• Bake in the preheated oven until a knife inserted in the center comes out clean, 1 to 1 1/2 hours.

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.

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.

RAISIN BREAD PUDDING WITH APPLE-MOLASSES SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Grease an 8x8-inch baking dish or oven-proof casserole.
• Spread the bread cubes in the bottom of the baking dish.
• In a medium mixing bowl, beat together eggs, milk, sugar, brown sugar, and vanilla.
• Pour mixture over bread.
• In a small bowl, mix together cinnamon, nutmeg, cloves, and 2 teaspoons of sugar; sprinkle over the top of pudding mixture.
• Bake pudding at 350 degrees for 30-35 minutes or until it is lightly browned and firm.
• To prepare sauce, stir together apple juice, apple butter, apples, raisins, molasses, cinnamon, and nutmeg in a saucepan over low heat.
• Simmer 5-10 minutes or until warm and well blended.
• Serve sauce over warm pudding.

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.

VERMONT MAPLE BREAD PUDDING WITH WALNUT PRALINE

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.

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.