Maple-Soaked Brioche Bread Pudding


Fancy Pastries / Pastries

Recipe — Maple-Soaked Brioche Bread Pudding
12 portions
Metric Imperial

Ingredients

Brioche preparation

  • 1 shop-bought brioche loaf (ask the baker)
  • 5 eggs
  • 3/4 cup maple syrup
  • 1 teaspoon vanilla extract (or seeds from a vanilla pod)
  • Zest of 1 orange
  • 2 cups milk
  • 2 cups 35% cream

Maple sugar Frangipane

  • 1 cup fine maple sugar
  • 2 eggs
  • 1/2 cup softened butter
  • 1 cup powdered almonds
  • Melted butter
  • Fine maple sugar
  • Crème fraîche, whipped

Method

  1. Cut the brioche into cubes, approximately 1 cm (1/2 in) thick. Set aside.
  2. In a large bowl, whisk the eggs, maple syrup, vanilla and orange zest together. Add the milk and cream, then add the cubes of brioche. Stir gently and refrigerate for about 1 hour.
  3. Meanwhile, prepare the frangipane. In a bowl, beat the maple sugar and eggs together. Add the softened butter and powdered almonds, and mix until smooth. Set aside.
  4. Preheat the oven to 180 °C (350 °F).
  5. Brush 12 ramekins (or one 2 L [8 cups] oven-proof dish) with melted butter and then line with maple sugar. Fill each ramekin (or dish) three-quarters full with the brioche mixture and spread the reserved frangipane on top.
  6. Bake for 20 minutes if using ramekins (40 minutes for the dish) until the tops turn golden brown. Serve warm with a dollop of whipped cream.

Chef’s tips: If you have some frangipane left over, freeze it in an airtight container. It will keep for 1 month. Leave to defrost in the refrigerator for several hours before using it.If you have bread pudding left over, cover it with plastic wrap and refrigerate. It will keep for 3 days. To reheat, bake in a 180 °C (350 °F) oven for about 5 minutes.

The Fédération des producteurs acéricoles du Québec is not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

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More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.

Hundreds of Delicious Recipes

Maple is a special addition to any recipe, from appetizer to dessert. Find one that’s perfect for you or your occasion!