Apple and Maple Syrup Bread Pudding
Stale bread that becomes dessert
Stale bread, cubed and soaked in milk, eggs, and Very Dark maple syrup, with diced apples and softened raisins. Press into a baking dish to create a compact layer.
On top, sliced apples and pats of butter. Forty-five minutes at 180 °C.
1 hour
Preparation time
Dessert
Category
Low
Difficulty
9.8 × 6.3 in
Baking Dish
What is needed
Serves for a 25 × 16 cm rectangular baking dish.
200g stale bread, crusts removed
3 apples
50 g raisins
300 ml milk
225 g (150 ml) of Very Dark Pure Maple Syrup
2 eggs
30g butter
Eight steps
Raisins
Soak it in lukewarm water for at least 20 minutes.
The apples
Peel them: two diced, one thinly sliced.
The liquid
Whisk the milk with the eggs and maple syrup.
Bread
Cut it into cubes and add to the mixture. Add the diced apples and the well-squeezed raisins and mix well.
In a baking dish
Line it with parchment paper, pour in the mixture, and press the surface with the back of a spoon to create a compact layer.
Decorate
Arrange the apple slices on top and finish with the butter in small pieces.
Cook
180 °C for about 45 minutes.
Serves
Let it cool before dicing. Drizzle each portion with a little maple syrup.
Two things to know
The bread must be very stale. Fresh bread absorbs poorly and falls apart: here, it needs to hold the liquid and keep its shape when cut.
It needs to be pressed into the pan. Without compacting it, the mixture will remain soggy bread, not a pudding.
The ingredient
The variety used in this recipe. Very Dark, intense flavor: the boldest of the four, for long cooking times.
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