3/4 c. Moose Mountain maple syrup
1 Tbsp. butter, softened
4 thick slices of bread, without crusts
1/2 c. finely chopped walnuts, pecans, or raisins
1 tsp. lemon juice
2 c. whole milk
1/4 tsp. salt
1/4 tsp. vanilla extract
- Pour the Moose Mountain maple syrup in the top of a double boiler. Butter each slice of bread, then cube. Add bread, nuts and lemon juice to the Moose Mountain maple syrup.
- Beat the milk, eggs, salt, and vanilla in a mixing bowl and pour over the bread mixture. Do not stir, but press the bread down with a fork so that it is thoroughly moistened.
- Set over gently boiling water and cook, uncovered, for 1 hour or 1 hour and 15 minutes, or until a knife inserted in to the top of the pudding comes out clean. Add more boiling water to the bottom pan as needed.
- The pudding makes its own sauce; spoon it over each serving. Yields 4-6 servings.
Original recipe from the Maple Syrup Cookbook by Ken Haedrich. Published here with permission from Ken Haedrich and Storey Publishing. Check out more of his great recipes at ThePieAcademy.com.