Bread pudding 8 large eggs 1 quart whipping cream 1 cup maple sugar (can be found at natural food stores) 1 cup maple syrup, plus more for drizzling 1 tablespoon vanilla extract 1 1-pound loaf brioche or egg bread, torn into bite-size pieces Vanilla ice cream
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, maple 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.
To funny! I'm going out to my favorite restaurant tonight, and right behind the clams casino, is the bread pudding! The bread pudding is made with chunks of chocolate and walnuts. It's served hot, over a bed of drizzled caramel, and has more caramel on top, with a scoop of vanilla ice cream.
Thanks for the recipe. I'll send it off to my d-i-l so she can mess up her own kitchen in the making, lol. I haven't had bread pudding since I was a kid. My mom used to make it with day old bread and it was delicious.
A friend of ours makes his own maple syrup in a shed he built on his farm - the best stuff on earth. In late March, just when the syrup is nearly ready, we take the liquid from his vat and drizzle it over a snow bank, then coil the solidified syrup on a stick. It's a little sweet, but super yummy. Kids love it!
