Vermont Maple Bread Pudding With Walnut Praline


Yield: 6-8 Servings

Union Bar and Grille, Boston, MA



Nonstick vegetable oil spray

2 cups sugar

1 cup walnuts, chopped

Bread Pudding

8 large eggs

1 quart whipping cream

1 cup sugar

1 cup maple syrup, plus more for drizzling

1 tablespoon pure vanilla extract

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


Vanilla ice cream



Praline:  Spray rimmed baking sheet with nonstick spray.  Stir sugar and ¼ cup water in heavy small saucepan over medium heat until sugar dissolves.  Increase heat to high and boil without stirring until mixture turns a deep amber color, occasionally swirling pan and brushing down sides with wet pastry brush, about 7 minutes.  Stir in nuts.  Quickly spread mixture on prepared baking sheet.  Cool.  Chop praline into small pieces. (Can be made 1 day ahead and store in airtight container at room temperature).


Bread Pudding:  Whisk eggs, cream, sugar, 1 cup maple syrup, and vanilla in large bowl to blend.  Add brioche; stir to coat.  Let stand at room temperature 1 hour, stirring occasionally.


Preheat oven to 375 degrees F.  Butter 13x9x2-inch baking dish and transfer bread mixture to prepared dish.  Bake until puffed and golden and toothpick inserted into center comes out clean, about 40 minutes.  Cool slightly.  Cut into 6-8 pieces.  Place on a serving plate and add scoop of good vanilla ice cream on top, drizzle with maple syrup and sprinkle with praline.  Time saver tip:  If you don’t have time to make the pralines, top with toasted walnuts and drizzle with warm maple syrup.