Maple-Pecan Bread Pudding
MAPLE-PECAN BREAD PUDDING
MAKES 6 SERVINGS
This dish is my favorite winter Sunday morning breakfast. I assemble the pudding the night before, and wake up to a deliciously sweet treat.
The bread pudding can be stored in a covered container in the refrigerator for up to 3 days. To reheat gently, preheat the oven to 300°F. Place the pudding in a casserole and cover. Reheat in the oven for 15 to 20 minutes. The sauce can be stored, covered, in the refrigerator for up to 3 days. Reheat in a small saucepan over low heat.
FOR THE BREAD PUDDING
2 tablespoons (¼ stick) unsalted butter, melted, plus extra for greasing the insert
One 1- to 1½-pound challah, sliced 1½ inches thick
4 large eggs
2 cups half-and-half
2 cups whole milk
1 cup tightly packed light brown sugar
½ cup granulated sugar
¼ cup best-quality maple syrup
2 teaspoons vanilla extract
½ cup chopped toasted pecans (see page 199)
1 tablespoon ground cinnamon
½ teaspoon freshly grated nutmeg
FOR THE MAPLE-PECAN SAUCE
1½ cups best-quality maple syrup
½ cup honey, preferably raw honey
1 tablespoon ground cinnamon
½ cup chopped toasted pecans (see page 199)
1. Make the Bread Pudding. Generously butter a 6½-quart slow cooker insert.
2. Arrange the challah slices in the insert in layers.
3. In a large bowl, whisk together the eggs, half-and-half, milk, sugars, maple syrup, vanilla, pecans, cinnamon, and nutmeg. Pour the custard over the bread. Cover and cook on High for 3 hours.
4. Make the Maple-Pecan Sauce. Combine the maple syrup, honey, cinnamon, and pecans in a small saucepan and bring to a boil. Turn down the heat and simmer for 10 minutes.
5. Scoop the warm bread pudding into bowls or dessert glasses. Serve the sauce warm, poured over the bread pudding.
Reprinted with permission from Jewish Slow Cooker Recipes by Laura Frankel, Agate Surrey, 2015.