Maple-Pecan Bread Pudding

Name: Maple-Pecan Bread Pudding
Ingredients: 1/2 c. granulated sugar; 1 1/2 tsp. ground cinnamon; 1/4 tsp. freshly grated or ground nutmeg; 1 c. each heavy cream and milk; 3 large eggs, lightly beaten; 1/4 c. pure maple syrup; 1 1/2 tsp. vanilla extract; 1/2 (18-inch) baguette, cut into 1/4-inch thick slices and each slice quartered; 1/4 c. pecan halves, toasted; 1/4 c. (1/2 stick) unsalted butter, cut into 8 pieces; confectioners sugar (for dusting); vanilla ice cream (accompaniment; optional)

12 ingredients

1 steps

Ingredients

1/2 c. granulated sugar
1 1/2 tsp. ground cinnamon
1/4 tsp. freshly grated or ground nutmeg
1 c. each heavy cream and milk
3 large eggs, lightly beaten
1/4 c. pure maple syrup
1 1/2 tsp. vanilla extract
1/2 (18-inch) baguette, cut into 1/4-inch thick slices and each slice quartered
1/4 c. pecan halves, toasted
1/4 c. (1/2 stick) unsalted butter, cut into 8 pieces
confectioners sugar (for dusting)
vanilla ice cream (accompaniment; optional)

Directions

1

Preheat oven to 325°. In large bowl, whisk sugar, cinnamon and nutmeg. Scoop out 1/4 cup sugar mixture and reserve for topping. To sugar mixture in bowl, add cream, milk, eggs, syrup and vanilla; whisk thoroughly. Add bread; stir until evenly soaked. Pour bread mixture into 8 or 9-inch cast-iron skillet or 9-inch square baking pan. Sprinkle with reserved sugar mixture, then pecans. Place butter pieces evenly on top. Bake 40 minutes, until golden brown and custard is just set (knife inserted into custard comes out clean). Let cool 15 minutes. Spoon onto dessert plates. Dust with confectioners sugar. Top with scoops of ice cream, if desired. Makes 4 servings.