Maple Bread Pudding
From the kitchen of Maple Trout Lilli
Sugar’n at Nebraska Knoll Sugar House combines modern technology with tried and true Yankee ingenuity. For me, this recipe for Maple Bread Pudding is reminiscent of visits to grandma’s house and a time when simple, common ingredients were utilized to create delicious treats. In addition, it’s a thing of beauty, fresh from the oven, wafting smells ….. comfort food.
This recipe can be served as dessert, to refuel after a hearty day outdoors or to recharge the sugar-making crew. Don’t be afraid to add a dollop of maple syrup or your favorite hard sauce for some added pleasure!
MAPLE BREAD PUDDING
6 slices challah bread
2 tablespoon melted butter
½ cup raisins
1 cup half and half
1 cup almond milk
½ cup Nebraska Knoll Maple Snow
1 teaspoon ground cinnamon
½ teaspoon grated nutmeg
1 teaspoon vanilla extract
Zest from ½ an orange
Nebraska Knoll Maple Syrup
Whipped Cream, Vanilla Ice Cream (optional)
1. Preheat oven to 350
2. Toast bread on both sides under the broiler until golden and
chop into bit-sized pieces. Place in a buttered 8 inch square baking
3. Whisk together raisins, eggs, half and half, milk, maple snow,
cinnamon, nutmeg, vanilla and zest and pour over toasted bread. Let
sit for ½ hour or so.
4. Drizzle with melted butter and raisins before going into the oven.
5. Bake for 40-45 minutes or until top springs back when lightly tapped.
6. Serve Warm and drizzle with Nebraska Knoll Maple Syrup.
7. Serve with freshly made whipped cream, vanilla ice cream or
your favorite hard sauce.
Submitted by Maple-Trout-Lilly
Spring marks the time in Nebraska Valley when all thoughts turn to maple. Maple to us means: spring, rejuvenation, and making our morning tea/coffee with fresh sap. The smoke rising above the old Adams barn means Nebraska Sugar knoll is turning sap to syrup. The warm, vaporous fire, tinged with sweetness and smoke, seems to provide an ideal atmosphere for good conversations; foods of varied flavors and tastes are magically provided by friends and visitors. While the arch is being prepped for the first boil, why not stoke your inner fire with this delicious, “lite” Sugarhouse Brunch?