MAPLE-PECAN BREAD PUDDING
This is a maple treat worth serving for breakfast or dessert.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees. Butter a 2-quart baking dish and set aside. Arrange bread on two large rimmed baking sheets; bake until dry (but not browned), about 15 minutes. Let cool.
- Meanwhile, in a large bowl, whisk together half-and-half, eggs, syrup, vanilla, and salt. Add bread to custard and toss. In prepared dish, stand slices upright in rows, pressing on each row to compact it. Pour any remaining custard in bowl over top and let stand 10 minutes.
- Sprinkle bread pudding with pecans and bake until center is hot and most of custard is absorbed, about 30 minutes. Let cool slightly. Serve with maple syrup and cream, if desired.
Nutrition Facts : Calories 287 g, Fat 14 g, Fiber 1 g, Protein 7 g
EASY PECAN PIE BREAD PUDDING
Love bread pudding and pecan pie? Now you can enjoy the flavors of pecan pie in a creamy and delicious bread pudding that is super easy to make. And, easy to clean up with this pan! Serve while slightly warm with some fresh whipped cream or a scoop of vanilla ice cream.
Provided by T-fal
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 2h10m
Yield 8
Number Of Ingredients 8
Steps:
- Cut the bread into cubes and let sit out about an hour to dry out a bit. Using day-old bread is perfect; the drier the bread cubes, the more yumminess they soak up!
- Preheat oven to 350 degrees F.
- In a medium bowl, mix the eggs until they are combined. Add the milk, sugar, and vanilla and stir until combined.
- Place the bread cubes in a baking pan and pour the milk and egg mixture over them.
- Melt butter in a small microwave-proof bowl. Stir in the brown sugar until dissolved. Stir in the pecans.
- Pour this mixture over the bread and egg mixture, and gently fold. Don't mix it in thoroughly, just fold so the yummy pecan mixture forms into clumps throughout the bread pudding.
- Bake for 45 to 55 minutes, or until the top is slightly brown. The center will still be a little jiggly.
- Allow to cool at least 20 minutes before serving. The egg mixture will continue to cook, and the bread will soak up more yumminess.
Nutrition Facts : Calories 719.1 calories, Carbohydrate 91.8 g, Cholesterol 157.4 mg, Fat 33.7 g, Fiber 3.3 g, Protein 16 g, SaturatedFat 11.8 g, Sodium 544.8 mg, Sugar 58.9 g
MAPLE PECAN RICE PUDDING
Steps:
- In a small bowl, combine the raisins and bourbon. Set aside.
- Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan halfway off the burner.)
- Stir in 4 cups of half-and-half and the sugar and bring to a boil. Simmer uncovered for 25 to 30 minutes, until the rice is very soft and the pudding is thick. Stir often, particularly toward the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of half-and-half, the vanilla, maple syrup, maple flavoring, and the raisins with any remaining bourbon. Stir well. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Cool slightly, add the pecans, and serve warm or chilled. Drizzle each serving with extra maple syrup, if desired.
VERMONT MAPLE BREAD PUDDING WITH WALNUT PRALINE
Categories Milk/Cream Egg Nut Brunch Dessert Bake Walnut Maple Syrup Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 12
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 BREAD PUDDING
Simple to put together, this comforting dessert has a pleasant maple flavor and aroma. My mouth is watering as I write.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 4 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 392 calories, Fat 13g fat (6g saturated fat), Cholesterol 147mg cholesterol, Sodium 302mg sodium, Carbohydrate 62g carbohydrate (39g sugars, Fiber 1g fiber), Protein 9g protein.
MAPLE PECAN BREAD PUDDING
Ice cream sauce provides a simple addition to this maple pecan bread pudding - perfect for dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 8
Number Of Ingredients 11
Steps:
- In large bowl, mix eggs, 1 cup maple syrup and the cinnamon with wire whisk until well blended. Beat in milk and vanilla until well blended. Stir in bread pieces. Let stand 30 minutes.
- Heat oven to 350°F. Grease 11x7-inch (2-quart) glass baking dish with softened butter. Stir pecans into bread mixture. Pour into baking dish.
- Bake uncovered 65 to 70 minutes or until top is puffed and light golden brown (center will jiggle slightly). Cool 30 minutes.
- In small bowl, mix ice cream, bourbon and 1 tablespoon maple syrup until well blended. Serve sauce over warm bread pudding. Store bread pudding and sauce covered in refrigerator.
Nutrition Facts : Calories 460, Carbohydrate 63 g, Fat 2, Fiber 2 g, Protein 12 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 310 mg
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