” Bread pudding makes me weak.” Bill Rancic
Bread pudding is one of those comforting desserts that makes good use of stale bread and can be whipped together with just about any dried fruit from your pantry. It is always a little bit different each time you make it. I like to prepare it when the oven is already on for a roast on Sunday afternoons. Feel free to tweak this recipe to your preference! It also makes a great brunch dish as it can be assembled overnight and baked in the morning. It fills the house with the enticing aroma of the spices. Serve warm with a scoop of ice cream on top for sheer decadence.
Maple Apple-Raisin-Date Bread Pudding
- Butter to coat pan
- 5 c day-old challah bread, broken up in 1-2 inch chunks
- 1 c maple syrup
- 6 large eggs, beaten
- 2 c light cream
- 1/2 c chopped dates
- 1 apple, cored and chopped
- 1/2 c raisins or currants
- 1 t vanilla
- 1/2 t cinnamon or more, to taste
- 1/4 t nutmeg
- 2 T maple or brown sugar mixed with 1/2 t allspice or cinnamon, to sprinkle on top
- Preheat oven to 350 F. Butter a 13 X 9 inch dish. Add bread and spread the fruit throughout. Whisk eggs, maple syrup, vanilla, spices and cream together and pour over bread and fruit. Let soak into bread for at least a half hour. All bread must be wet and have absorbed the liquid before baking. Can be made up to this point and left overnight, covered, in the refrigerator.
- Sprinkle with the sugar and spice mix and bake for 40 minutes, covered, and 15 minutes uncovered, until golden. Serve warm with whipped cream or ice cream.