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Maple bread pudding

Chef Eric DiStefano of Coyote Cafe
Santa Fe, New Mexico

Maple bread pudding - Chef Eric DiStefano of Coyote Cafe

Ingredients

  • 4 cups brioche, or bread of your choice, cut into 1-inch dice and left out to dry for 1 hour
  • 4 eggs
  • 1½ cups heavy cream
  • ½ cup real maple syrup
  • ¼ cup brown sugar
  • 2 tablespoons vanilla
  • 2 teaspoons cinnamon
  • ½ cup piñon nuts, toasted
  • Butter to grease baking dish

Directions

Preheat oven to 350 degrees. Mix all ingredients except bread and whisk until smooth.

Add bread and put into an 8 x 8 butter-greased ceramic dish or into individual ramekins in a water bath. Bake uncovered for 15 minutes or until top begins to brown. Cover with aluminum foil and cook for another 30 minutes.

Check doneness with a fork — it should come out clean. Let rest for 10 minutes. Serve warm with vanilla ice cream.


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