Maple Bread and Butter Pudding
Ingredients
2 tbsp (25 ml) unsalted butter, softened
1 pkg (600 g) PC Maple Flavoured Loaf
1/2 cup (125 ml) unsalted butter, softened
1 pkg (140 g) dried apricots, thinly sliced
2 cups (500 ml) whole milk
2 cups (500 ml) 35% whipping cream
1/8 tsp (0.5 ml) salt
2 vanilla beans, sliced in half lengthwise
3 eggs
1/2 cup (125 ml) granulated sugar
1/4 cup (50 ml) apricot jam
Preparation
1
Preheat oven to 325°F (160°C). Grease 13 X 9-inch (3 L) glass baking dish with 2 tbsp (25 ml) butter.
2
Discard end slices of loaf. Spread 1/2 cup (125 ml) butter evenly over one side of each bread slice. Arrange six of the bread slices, buttered side up, in a single layer on the bottom of prepared dish. Cut a seventh slice in half and wedge in among other slices to fill the bottom of the dish; sprinkle half of the apricots evenly over the top. Repeat with remaining seven bread slices and apricots for a second layer; set aside.
3
Combine milk, cream and salt in a large saucepan. Using the tip of a sharp knife, scrape vanilla seeds into pan; add seedless vanilla bean pods. Bring to a boil over medium heat, stirring often. Once boiling, remove from heat. Whisk together eggs and sugar in large bowl for about 1 minute or until pale yellow. Gradually whisk in 1 cup (250 ml) of the hot milk mixture until combined. Slowly whisk in remaining milk mixture until fully combined. Pour custard through fine sieve into large bowl; discard vanilla bean pods.
4
Pour strained custard over the top of the bread. Using a spatula, gently press down on bread slices so they soak up custard. Place dish in a large roasting pan; add enough warm water to pan to come halfway up the sides of the baking dish.
5
Bake in centre of oven for 40 to 45 minutes, pressing bread down gently with spatula at halfway point, or until puffed and set around edges with a slight jiggle in centre. Transfer pudding in water bath to rack to cool.
6
Meanwhile, heat jam with 2 tbsp (25 ml) water in small saucepan over low heat for 3 minutes, stirring occasionally, or until liquefied. Carefully remove pudding from water bath; brush surface with warmed jam. Serve hot or at room temperature.
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About
This recipe because brings together two classic comfort-food cuisines- rich, custardy pudding is an old English tradition, while the sweet maple syrup flavour is unmistakably Canadian.
Yield:
16
Added:
Thursday, March 5, 2015 - 12:07pm
