Maple-Pecan Bread Pudding
4 cups French bread cubes
3 eggs, beaten
1-1/2 cups half-and-half or light cream
1/2 cup sugar
1 teaspoon vanilla
1 teaspoon finely shredded orange peel
1/2 cup orange juice
1/2 cup maple syrup or maple-flavor syrup
1/2 teaspoon whole allspice
1/4 teaspoon whole cloves
1 3-inch piece stick cinnamon
1/3 cup small pecan halves, toasted
1. Preheat oven to 350 degrees F.
2. Place bread cubes in a 15x10x1-inch baking pan. Bake in the preheated oven
for 10 to 15 minutes or until toasted, stirring twice. Reduce oven temperature
to 325 degrees F.
3. Stir together beaten eggs, half-and-half or light cream, sugar, vanilla, and
orange peel in a medium mixing bowl just until combined. Divide bread cubes
evenly among four 8- to 10-ounce au gratin dishes or individual casseroles. Pour
the egg mixture evenly over the bread cubes. Bake in the 325 degree F oven about
35 minutes or until a knife inserted near center comes out clean. Cool slightly.
4. Meanwhile, combine orange juice, syrup, allspice, cloves, and cinnamon in a
small saucepan. Heat to boiling heat. Cover and simmer 10 minutes. Remove spices
with a slotted spoon. Simmer, uncovered, about 8 minutes more or until reduced
to 1/2 cup. Stir in toasted pecan halves. Cool slightly. Spoon sauce over warm
bread pudding. Serve immediately.
Makes 4 servings.
Recipe from Better
Homes and Gardens