03/07/2025
You asked for it—so here it is! 🔥 Who’s making this first?! Save this recipe & tag me when you try it!👇🏻
Maple Brandy Bread Pudding
Servings: 8-10
Ingredients:
• 1 loaf challah bread, cut into 1” cubes
• 2 cups heavy cream
• 1.5 cups whole milk
• 4 eggs
• 2 egg yolks
• ¾ cup maple syrup
• ½ cup brown sugar
• 1 tbsp vanilla bean paste
• ½ tsp cinnamon
• ½ tsp nutmeg
• ¾ cup candied pecans, chopped
• ¼ tsp salt
• Butter for greasing
Instructions:
1. Preheat oven to 325°F. Spread cubed challah on a baking sheet and toast for 10 minutes until slightly dry.
2. In a saucepan, heat heavy cream, milk, and maple syrup over medium heat until warm (do not boil).
3. In a separate bowl, whisk eggs, egg yolks, brown sugar, vanilla bean paste, cinnamon, nutmeg, and salt.
4. Temper the eggs: Slowly pour the warm cream mixture into the egg mixture, whisking continuously.
5. Combine & soak: In a greased 9x13” baking dish, add toasted bread and pour custard mixture over it. Sprinkle candied pecans. Press gently to ensure the bread absorbs the liquid. Cover and soak overnight (or at least 1 hour).
6. Bake at 350°F for 40-45 minutes until golden brown and set in the center.
Maple Brandy Sauce
Ingredients:
• ½ cup butter
• ½ cup maple syrup
• ¼ cup dark brown sugar
• 2 tbsp brandy
• Pinch of salt
Instructions:
1. Melt butter in a saucepan over medium heat. Add maple syrup and brown sugar. Stir until combined.
2. Add brandy & salt, stirring to incorporate.
3. Simmer for a few minutes until slightly thickened. Keep warm for serving.
Vanilla Brandy Anglaise
Ingredients:
• 2 cups heavy cream
• ½ cup whole milk
• 4 egg yolks
• ⅓ cup sugar
• 1 tbsp vanilla bean paste
• 2 tbsp brandy
Instructions:
1. In a saucepan, heat cream, milk, and vanilla bean paste over medium heat until warm (do not boil).
2. In a bowl, whisk egg yolks and sugar until pale.
3. Temper the eggs: Slowly whisk warm cream into egg mixture, then return everything to the saucepan.
4. Cook over low heat, stirring constantly, until the sauce coats the back of a spoon (170-175°F).
5. Strain, stir in brandy, and let cool. Serve warm or chilled.