Mohawk Valley Trading Company - Honey - Maple Syrup - Beeswax Candles

  (Utica, New York)
Honey, Raw Honey, Maple Syrup
[ Member listing ]

Maple Apple Bread Pudding


¾ C maple syrup plus ½ C separate
6 eggs
4 inches of scraped vanilla bean or 1 tsp vanilla extract*
½ C dark brown sugar, packed plus ¼ C separate
½ t salt
2 t cinnamon
1 C heavy cream
1 C milk
2 T dark rum
1 lb loaf of rustic bread, crust removed, cut into 1 inch cubes
3 T butter
2 ½ lbs tart baking apples, peeled and cored, cut into generous ¼ inch slices


  1. In large bowl whisk together ¾ C maple syrup, eggs, vanilla, brown sugar, salt and cinnamon until well combined and sugar is mostly dissolved. Pour in cream, milk and rum and whisk to combine
  2. Add bread cubes and stir to coat, allow bread to absorb egg mixture for at least 30 minutes, occasionally stirring and pressing on cubes to cover with liquid
  3. Lower rack to bottom third of oven. Preheat to 350°F and grease a 9x5 high sided (3 inch) glass pan
  4. Melt butter in large skillet. Add apples and sauté, turning frequently, until apples begin to soften and turn deep brown
  5. Add reserved syrup and sugar; simmer for about 1 minute until mixture thickens. Remove from burner
  6. Add half of apple mixture to bread cubes and stir to combine. Scoop into baking pan, using a spatula to get any remaining custard
  7. Place remaining apple slices on top of pudding. Arrange in rows. Drizzle with any syrup remaining in skillet
  8. Place baking dish on rimmed cookie sheet and place in oven
  9. Bake about an hour and 30 minutes, until puffed and apples are dark brown
  10. Remove from oven and rest for 1 hour, serve warm
* Or 1 teaspoon of ground vanilla beans
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