Carol’s Comfort Foods

Yield:  6-8 Servings

 

INGREDIENTS

Bread Pudding

8 large eggs

1 quart heavy whipping cream

1 cup sugar

1 cup real maple syrup, plus more for drizzling

1 tablespoon pure vanilla extract

1 – 1lb loaf of brioche or egg bread, torn into bite-size pieces

Toasted Walnuts

1 cup walnut halves

Vanilla Ice Cream, I like Mayfield Ice Cream or Ben & Jerry’s

 

PREPARATION

Preheat oven to 375 degree F

Toasted Walnuts:  Place walnut halves on a rimmed baking sheet and bake in oven for approximately 10 minutes.  Watch carefully so walnuts do not burn.  Remove from oven to cool and set aside.  After cooled, chop walnuts into smaller pieces for sprinkling.

 

Bread Pudding:  Whisk eggs, cream, sugar, 1 cup maple syrup and vanilla in a large bowl and blend thoroughly.  Add the bread and stir to coat.  Let stand at room temperature for about 1 hour, stirring occasionally to make sure all the bread remains moistened.

Preheat oven to 375 degree F. Butter 13×9x2 baking dish and transfer the bread mixture to the prepared dish.  Bake until puffed and golden brown for about 40 minutes.  Test to make sure it’s done by inserting a toothpick into the center.  It’s done when the toothpick comes out clean.  Remove from oven and cool slightly.

 

Serve:  Cut into 8 large squares (or more for smaller portions) and place on serving plate.  Add a scoop of good vanilla ice cream, toss on some toasted walnuts and then drizzle with warm maple syrup.

 

Adapted From: Union Bar and Grille, Boston, MA