Maple Bread Pudding

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

2 eggs

1/4 tsp. salt

1/4 tsp. vanilla extract

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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