Maple Date Bread Pudding
Maple syrup is something I’ve grown to appreciate in the last few years. I love its buttery, nutty flavor and its thick, gooey texture. If you’re also a maple fan, then you are going to very excited about this bread pudding and all of its maple glory.
The recipe for this deliciousness comes from the new cookbook, Maple: 100 Sweet and Savory Recipes Featuring Pure Maple Syrup by my friend and fellow food blogger Katie of Healthy Seasonal Recipes. This book is a veritable feast for maple lovers. It has such an amazing variety of recipes from Maple Oat Zucchini Bread to Mapletinis to Maple Ginger Chicken Thighs and much more!
Of course, I started with dessert! I am a big, big fan of bread pudding for both its simplicity of preparation and its flavor. In Katie’s recipe, we have both those things represented perfectly. There’s a short list of ingredients and your mixing bowl count is just one. And the maple flavor is simply amazing!
One of my favorite things about this bread pudding is that with the exception of a sprinkling of coarse sugar on top, all the sweetness comes from maple syrup! Soft, chewy dates are a perfect complement to both the flavor and the texture. I only varied from the recipe by adding a sprinkling of chopped pecans on top before baking. You know I can’t resist adding some nuts whenever possible.
This bread pudding will serve great straight from the baking pan. Or for a little something extra, top warm servings of it with whipped cream or ice cream. Then just dig in and enjoy!
Maple Date Bread Pudding
Yield: 12 servings
Prep Time:20 minutes
Cook Time:1 hour 7 minutes
Enjoy the flavor and sweetness of pure maple syrup with this simple, delicious Maple Date Bread Pudding.
- 1 cup dark pure maple syrup
- 3/4 cup nonfat milk
- 1/2 cup half-and-half
- 6 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 8 cups bread cubes, hearty firm white or multigrain
- 1 cup chopped, pitted soft dates
- 1 tablespoon turbinado sugar
- 2 to 3 tablespoons chopped pecans, optional
- Preheat oven to 325°F. Coat a 2-quart baking dish with nonstick cooking spray.
- In a large bowl, whisk the syrup, milk, half-and-half, eggs, vanilla, and salt. Add the bread and dates and stir to combine, breaking up clumps of dates.
- Transfer to the baking dish. Sprinkle with pecans if desired. Cover with foil, and bake for 45 to 50 minutes, until the center starts to puff. Remove the foil and sprinkle the top with turbinado sugar.
- Increase the heat to 350°F and continue baking for 13 to 17 minutes, until the top is golden and crusty. Let cool for at least 20 minutes before serving.
Recipe very slightly adapted from Maple: 100 Sweet and Savory Recipes Featuring Pure Maple Syrup.
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