Maple Bread Crust Pudding With Salted Caramel Sauce 6.000

Tom McCorkle For The Washington Post; food styling by Bonnie S. Benwick/The Washington Post

Sep 14, 2018

With a crunchy toasted pecan topping and a creamy core reminiscent of French toast, this decadent bread pudding features whole-wheat bread crusts that might normally end up in the trash or compost.

The author baked this in a 9-by-7-inch baking dish (Pyrex); it's helpful to choose a receptacle that allows for multiple layers. Whichever baking dish you use, it should be able to hold 10 to 11 cups total. In testing, we used a 9-by-6 1/2-inch disposable aluminum pan.

Serve with vanilla ice cream or whipped cream, if you’re feeling indulgent.

To read the accompanying story, see: How I turned sandwich crusts and my 5-year-old’s other food rejects into new favorites.

Make Ahead: You will have some salted maple caramel sauce left over, which can be refrigerated for up to 1 month. Warm through before serving.


Servings:
6 - 8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6-8 servings

Ingredients
  • For the bread pudding
  • 8 cups leftover whole-wheat sandwich bread crusts
  • 4 large eggs
  • 1 cup whole or low-fat milk
  • 2 cups heavy cream
  • 3/4 cup maple syrup, preferably dark in color
  • 1/4 packed cup dark brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon salt
  • 1/4 cup chopped pecans
  • For the sauce
  • 2 cups maple syrup, preferably grade B
  • 4 tablespoons (1/2 stick) unsalted butter, at room temperature
  • 1/2 cup heavy cream
  • 1 teaspoon sea salt
  • 1/2 teaspoon vanilla extract

Directions

For the bread pudding: Use cooking oil spray to lightly grease a baking dish that can hold a total of 10 to 11 cups (see headnote). Arrange the crusts in 3 or 4 alternating layers (vertical/horizontal).

Whisk together the eggs, milk, cream, maple syrup, dark brown sugar, vanilla extract, nutmeg, cardamom, coriander and salt in a large liquid measuring cup. Pour over the crusts, then gently press to make sure they are all thoroughly moistened. Let sit for 15 minutes.

Preheat the oven to 350 degrees.

Bake the bread pudding (uncovered, middle rack) for 35 minutes. Remove from the oven just long enough to scatter the pecans on top, then return to the oven and bake for 15 to 25 minutes, until the pudding has puffed up and is lightly browned around the edges.

Meanwhile, make the sauce: Pour the maple syrup into a deep saucepan and bring to a boil over medium-high heat. Reduce the heat to medium-low and cook for 15 to 20 minutes, stirring occasionally. Once the syrup has thickened enough to coat the back of the spoon, add the butter, stirring until it has melted completely.

Add the cream and salt, stirring for several more minutes to form a smooth sauce that has thickened just a little more. Remove from the heat and stir in the vanilla extract.

Let the bread pudding stand for a few minutes before serving. Top each portion with some salted maple caramel sauce, and serve warm.

Rate it

Recipe Source

From Washington area writer Nevin Martell.

Tested by Bonnie S. Benwick.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.