Maple Bread Pudding With Pecan Praline Crunch Food

MAPLE PECAN BREAD PUDDING

Steps:

• Whisk the egg yolks with the sugar and vanilla in a large bowl.
• Whisk in the maple syrup, the cream and the milk.
• Add the bread cubes to the custard, cover and let soak for 30 minutes in the fridge.
• Heat the oven to 325 degrees F.
• Carefully stir in the pecans, then transfer the soaked bread cubes along with any remaining custard into the baking pan(s).**
• Bake the bread pudding until no liquid remains in the center when you push down on the surface (about 50 minutes, regardless of which type and size of pan you use). Let cool a bit.
• Combine cream and maple syrup in a saucepan, bring to a low simmer and stir continuously with a wooden spoon on medium-low heat until thickened (10 to 15 minutes). Let cool, then refrigerate.
• Serve the bread pudding warm and pour the cold maple cream sauce on it right before serving.***

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 PRALINE SAUCE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Coat a 13x9-inch baking dish with 1/4 cup melted butter.
• Pour half and half and milk over bread in a large mixing bowl; let soak for 10 minutes before gently stirring. Stir eggs into the bread mixture until incorporated. Add sugar, vanilla extract, cinnamon, and raisins respectively, stirring each addition into the mixture before adding the next. Spoon bread mixture into prepared baking dish.
• Bake in preheated oven until bread mixture is firm and pudding-like, about 50 minutes.
• Stir 1/2 pound unsalted butter, heavy cream, and brown sugar together in a heavy saucepan; bring to a boil. Reduce heat to low, stir pecans into the cream mixture, and simmer until the sugar is dissolved and the sauce thickens, about 5 minutes; pour over bread pudding to serve.

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-PECAN PRALINE TOPPED FRENCH TOAST BREAD PUDDING

Steps:

• The night before you want to eat this, grease a baking dish. I use a 9x9 glass baking pan (2 qt) so that the resulting product will be coffee cake height. If you use a 9x13 pan, you won't need to bake it on a cookie sheet to catch drippings (or clean the oven afterwards), but will have a flatter casserole. Cube the bread and spread it evenly in the pan. In a medium bowl, whisk together the custard (eggs, milk, half-and-half and vanilla). Pour over the bread cubes, cover with plastic wrap and refrigerate overnight/8 hours.
• The next morning, preheat the oven to 350 degrees F (175 degrees C). In a small bowl (I use the pyrex 4-cup measuring cup I used to melt the butter in the microwave), combine the topping ingredients (melted butter, brown sugar, syrup and pecans). Spoon topping over bread and custard mixture. In the 9x9 pan, it will cover the custard completely.
• Bake in preheated oven until golden, about 40 minutes. Bake it on top of a cookie sheet if you are using a 9x9 pan or you will have melted butter spattered all over the bottom of your oven afterwards.
• When you take it out of the oven, the butter will still be bubbling. Let it rest at least 5 minutes, and it will be reabsorbed into the casserole, and you will have a nice crunchy topped casserole that holds together when cut into.

PRALINE FRENCH TOAST BREAD PUDDING

Steps:

• 1. Generously butter a rectangular baking dish (13 x 9 x 2 1/2 inches); use the prettiest one you have. Set out a large shallow pan for the water bath. Cut the bread across into 3/4-inch-thick slices. If you are not using a braided bread, cut slices into four triangles each. Arrange bread slices in rows, leaning and overlapping them, if necessary.
• 2. In a large bowl, using an electric mixer, beat the eggs on high until light golden and slightly thickened, about 3 minutes. Beat in the cream, milk, granulated sugar, vanilla, salt, and nutmeg. Pour over the bread in the dish, lifting the bread up slightly to pour between the slices and letting the custard soak in (this is important; see The Junior's Way).
• 3. Using a pastry cutter or two knives, combine all praline topping ingredients, except syrup. Using your hands, spread the mixture over the top of the soaked challah, pushing some down between the slices. Cover the plastic wrap and refrigerate for at least 1 hour or preferably overnight.
• 4. Preheat the oven to 350°F. Remove the plastic wrap and drizzle the maple syrup over the top. Place the dish in the center of a larger pan. Pour hot water into the pan until it comes 1 inch up the side of the baking dish. Bake until the pudding is puffy, souffléd, and golden brown, 35 to 40 minutes (don't let it overbake or get too brown). Touch it: The top should be spongy, not dry or crusty. The bread pudding is best served piping hot, right out of the oven.

PECAN BREAD PUDDING

Steps:

• Grease an 8"x8" baking pan with 1 tablespoon of butter. In a large mixing bowl mixing bowl, beat the eggs and add the half and half, and 1 cup of the brown sugar. Stir in the salt and nutmeg. Add the bread cubes and 1/2 cup of the pecan, and allow to sit for 20-30 minutes until the bread is completely soaked with the custard.
• Pour into the baking pan, sprinkle with the remaining pecans and brown sugar. Dot the top with 3 tablespoons butter broken into small pieces.
• Bake in a pre-heated 350 F oven for 30-40 mins, or until set and golden brown on top.
• This is great served warm with ice cream or a custard sauce. I like it cold for breakfast too!

MAPLE BREAD PUDDING WITH PECAN PRALINE CRUNCH

Steps:

• 1. For pecan praline crunch, lightly grease a baking sheet; set aside. In small pan, mix sugar and the water. Cook over medium heat stirring to dissolve sugar. Bring mixture to boiling. Reduce heat. Without stirring, boil gently uncovered about 7 minutes or til mixture turns a deep amber color. Remove from heat; stir in pecans. Quickly pour mixture onto prepared baking sheet. Cool for 30 minutes. Break or chop praline into small pieces. Set aside.
• 2. In very large bowl, whisk together eggs, half and half, brown sugar, maple syrup and vanilla. Add bread pieces, stir to moisten evenly. Cover and chill for 1 hour.
• 3. Preheat oven to 375. Lightly grease a 3 quart rectangular baking dish. Transfer bread mixture to the prepared baking dish; Bake, uncovered, about 40 minutes or til golden brown and a knife inserted in center comes out clean. Cool on wire rack for 30 minutes.
• 4. Serve warm bread pudding with scoops of ice cream. Sprinkle with pecan praline crunch. Makes 12 to 16 servings.