Maple-Pecan Bread Pudding

Maple-Pecan Bread Pudding

  • Chef Laura Frankel, of Skokie, just released an updated version of her book, "Jewish Slow Cooker Recipes."

    Chef Laura Frankel, of Skokie, just released an updated version of her book, "Jewish Slow Cooker Recipes." Photo courtesy of Laura Frankel

 
Updated 12/7/2015 1:46 PM

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 300F. 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 ( stick) unsalted butter, melted, plus extra for greasing the insert

One 1- to 1-pound challah, sliced 1 inches thick

4 large eggs

2 cups half-and-half

2 cups whole milk

1 cup tightly packed light brown sugar

cup granulated sugar

cup best-quality maple syrup

2 teaspoons vanilla extract

cup chopped toasted pecans (see page 199)

1 tablespoon ground cinnamon

teaspoon freshly grated nutmeg

FOR THE MAPLE-PECAN SAUCE

1 cups best-quality maple syrup

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cup honey, preferably raw honey

1 tablespoon ground cinnamon

cup chopped toasted pecans (see page 199)

1. Make the Bread Pudding. Generously butter a 6-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.

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