Maple-Soaked Brioche Bread Pudding
Fancy Pastries / Pastries / Recipes with Maple Syrup
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
- Cut the brioche into cubes, approximately 1 cm (1/2 in) thick. Set aside.
- 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.
- 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.
- Preheat the oven to 180 °C (350 °F).
- 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.
- 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 Quebec Maple Syrup Producers are 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.
