Tuesday, November 17, 2009

Maple Bread Pudding

Maple Bread Pudding

2 eggs
1 cup milk
¾ cup maple syrup
2 tablespoons butter, melted
4 slices egg bread or any good quality bread, cut into cubes

Whipped cream

1. In a large bowl, whisk the eggs, milk, syrup and butter; stir in
bread cubes.

2. Transfer to a well-greased, 1-quart pudding mold or oven-proof
bowl; cover tightly. Place on a rack in a deep kettle; add 3 inches of hot water to kettle. Bring to a gentle boil; cover and steam for one hour or until a knife inserted near the center comes out clean. Add water to kettle as needed.

3. Let stand for five minutes before un-molding onto a serving plate. Serve warm with whipped cream. Refrigerate leftovers.

Makes four servings.

File #R229

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