Tuesday, September 15, 2020

A Perfect Bread Pudding For the Fall


If this doesn't sound great for the season, what does? Maple-Bread Pudding made with soaked Fuji apples and Angry Orchard Hard Cider.  Sounds delicious doesn't it! Erin James, who wrote the cookbook Tasting Cider, stopped by Tonia's Kitchen to talk about this wonderful dessert dish!  Erin told Tonia she combines the apples, the cider and dark maple syrup to create this concoction. And while Erin is the author of the cookbook, she's also the editor of Cidercraft Magazine.

8 large eggs 
1quart heavy cream 
1 cup granulated sugar 
2 cups dark maple syrup, divided 
2 teaspoons vanilla extract 
1 teaspoon pure maple flavoring or extract
1 cup Fuji apples, peeled, diced and soaked overnight in dry cider 
1 pound brioche, cut into 2-inch cubes
Vanilla ice cream, for serving
Whisk together the eggs, cream, sugar, 1 cup of the maple syrup, vanilla and maple flavoring in a large bowl. Add the soaked apples and brioche; stir to coat. Butter a 9- by 13- by 2-inch baking dish. Transfer the bread mixture to prepared dish and let stand at room temperature for 1½ hours.
Preheat the oven to 375° F (190° C). Bake for 40 minutes, until golden brown, slightly risen in the center and a toothpick inserted in the center comes out clean.
Remove from the oven and, using a small knife or skewer, poke holes all over the pudding. Pour the remaining 1 cup maple syrup over the pudding and allow it to cool until just warm. Top with vanilla ice cream and serve.