Maple-Pecan Bread Pudding
Maple-Pecan Bread Pudding is an moderately easy dinner. Made with 1/2 c. granulated sugar, 1 1/2 tsp. ground cinnamon, 1/4 tsp. freshly grated or ground nutmeg, 1 c. each heavy cream and milk and 3 large eggs, lightly beaten, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
Preheat oven to 325Β°. In large bowl, whisk sugar, cinnamon and nutmeg.
Scoop out 1/4 cup sugar mixture and reserve for topping.
To sugar mixture in bowl, add cream, milk, eggs, syrup and vanilla; whisk thoroughly.
Add bread; stir until evenly soaked.
Pour bread mixture into 8 or 9-inch cast-iron skillet or 9-inch square baking pan.
Sprinkle with reserved sugar mixture, then pecans.
Place butter pieces evenly on top.
Bake 40 minutes, until golden brown and custard is just set (knife inserted into custard comes out clean).
Let cool 15 minutes.
Spoon onto dessert plates.
Dust with confectioners sugar.
Top with scoops of ice cream, if desired.
Makes 4 servings.
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