Mark's Bread Pudding

We hope this is not too overwhelming but we wanted to share Mark’s bread pudding method, because we all loved it and maple syrup season is starting. This is the sort of dish that feels nourishing and healthy enough to eat for breakfast without guilt, but also delicious enough to serve at the end of a dinner alongside some extra maple syrup and whipped cream.

Ingredients

  • Leftover 100% whole grain bread

  • Butter

  • Flour

  • Eggs

  • Maple syrup

  • Sour cream

  • Vanilla extract

  • Bourbon or brandy

  • Salt

  • Frozen or fresh fruit (optional)


Directions

  1. Roughly cube a big pile of leftover 100% whole grain bread — The Drifter's Loaf is what we used and I think that's the key to making this dish feel nourishing.

  2. Generously butter the bottom of a cast iron skillet and sprinkle with flour.

  3. Place the bread into a bowl.

  4. Beat eggs, as much maple syrup as you like, depending on how sweet you like it, and sour cream, quantity up to you. We added a splash of homemade vanilla extract, and that was nice but extravagant, with vanilla tracking gold in cost! I think you could get almost the same flavor boost by adding a big splash of bourbon or brandy. And you should always add a little salt, so your dessert doesn't taste flat. The resulting liquid should be enough to thoroughly submerge and soak the bread. If you have frozen fruit in the freezer from last summer, you can add some. We had some frozen red currents and used those. Pour the liquid over the bread in the skillet.

  5. Mark placed another cast iron skillet on top of the mixture to keep the bread from floating around and help it soak up the liquid. Let it sit and soak until you don't see liquid, just bread.

  6. Bake at 350 °F or so until cooked through. 

  7. If you feel ambitious, as he did, you can make a quick caramel sauce (cook maple syrup, sour cream and butter, salt and vanilla to about 222 °F degrees) to pour over the top after it comes out.

  8. Serve hot or room temp or cold for the next several days! 

Sarah Highlen

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