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    Maple Decadence


    Source of Recipe


    Food & Wine

    List of Ingredients




    1/2 loaf firm (sliced) white bread, crust removed
    12 large egg yolks
    1 cup + 2 tbl. pure maple syrup
    4 cups heavy cream

    Recipe



    Preheat the oven to 350ºF. Lightly butter an 11-by-8-by-2-inch baking dish. Cut the bread into 1/2-inch cubes, spread on a large baking sheet and toast in the oven for 10 to 12 minutes, or until light golden.

    Spread evenly in the baking dish. Reduce the oven temperature to 325ºF. In a large bowl, whisk together the egg yolks and maple syrup. In a medium saucepan, warm the cream until just hot to the touch. Gradually whisk the cream into the egg mixture and strain over the bread cubes. Press a piece of plastic wrap directly onto the bread so that all of it is completely submerged in the custard.

    Let stand at room temperature until the bread is completely soaked, about 30 minutes. Remove the plastic wrap; cover the dish with foil. Set it in a larger roasting pan and pour hot water into the pan to reach halfway up the sides of the dish. Bake for about 1 hour and 15 minutes, or until the custard is just set. Let cool for 20 minutes, drizzle with warm maple syrup and serve.

    MAKE AHEAD: The pudding may be refrigerated for up to 3 days. Reheat in a 350ºF oven.

 

 

 

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