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French-Toast Bread Pudding with Rum-Spiked Maple-Toffee Sauce

by in Mar 2013

Total Time: 25

Yield: 6 servings

Maple adds a wonderful dimension to this already-delicious French-Toast Bread Pudding, made even richer by the addictive toffee sauce.

French-Toast Bread Pudding with Rum-Spiked Maple-Toffee Sauce
Photo/Art by Michael Piazza

Ingredients:

  • Unsalted butter (for baking dish)
  • 5 cups bread cubes (from about 3/4 loaf day-old country white bread, cut into 1-1/2-inch pieces)
  • 6 tablespoons unsalted butter, melted, divided
  • 3 large eggs plus 2 yolks
  • 1-1/2 cups light cream
  • 1/2 cup maple syrup
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher or sea salt
  • 1/4 cup golden raisins

Instructions:

Preheat oven to 325°. Butter a 9x9-inch glass baking dish. Toss bread with 3 tablespoons melted butter. Toast in oven until bread just starts to brown, 10 minutes; stir bread occasionally to toast evenly. Remove and place in a large bowl to cool. Whisk remaining melted butter, eggs, yolks, cream, maple syrup, spices, and salt together. Put bread and raisins into a gallon zip-top bag and add egg mixture. Squeeze the air out of the bag and seal; then use your hands to work egg into bread. Let soak 15 minutes; then pour into prepared baking dish. Bake until custard is set and top is nicely browned, about 50 minutes. Cool slightly; serve with warm rum-spiked maple-toffee sauce (recipe below).

Rum-Spiked Maple-Toffee Sauce

Ingredients:

  • 8 tablespoons unsalted butter
  • 1/4 cup brown sugar
  • 1/4 cup maple syrup
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla
  • 1 teaspoon dark rum

Instructions:

In a small saucepan over medium heat, melt butter. Add brown sugar; increase heat to medium high and stir until sugar dissolves. Add maple syrup, cream, and vanilla; simmer 10 minutes, stirring often. (Mixture should thicken slightly.) Remove from heat, add rum, and let stand 5 to 10 minutes; sauce should thicken slightly again as it cools. Serve over warm bread pudding.

Updated Wednesday, January 30th, 2013
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