I love the holidays. I love the family gathered around, sharing laughter, food and memories. This year, I decided to be bold and not only try a new recipe, but create it myself. I adapted it from several recipes and it really hits the spot. Warm, comforting and delicious. I am adding it to the “tried and true” collection. I may not have inherited a lot of recipes, but I am for sure going to leave some good ones for the next generation to enjoy. Family History is made one day at a time, and this one is the start of another great tradition.
So, what was the dish that inspired me? Apple Cider Bread Pudding with Maple Custard and Praline Sauce
I will share the recipe with you, because sharing is good – and so is this desert!
Apple Cider Bread Pudding with Maple Custard and Praline Sauce
- 4 large eggs, lightly beaten
- 3/4 cups sugar
- 2 tablespoons brown sugar
- 1/2 teaspoon ground nutmeg
- 1 teaspoon cinnamon
- 1/4 cup butter, melted
- 2 milk
- 3/4 cup apple cider
- 4 cups cubed French bread (I just used enough to fit into the pan I wanted to use, and poured the liquid in until full)
- 2 apples, diced and sautéed until soft in 2 tablespoons of butter and 1/4 cup apple cider and 2 heaping tablespoons of brown sugar
- top with Maple Custard and pralines
- Combine wet ingredients, and tear or cut bread into pieces. Lightly butter a baking dish, usually a 9×13, but I used a round deep dish pie pan. Put bread into dish first. Pour batter over bread, and pressing lightly to coat and soak the pieces. Add your sautéed apples and gently mix, make sure the liquid gets everything wet. Cover with foil.
- Refrigerate overnight for best effect and bake the next day. This allows all the flavors to really sink in.
- Bake at 350 for 45 to 55 minutes, covered with aluminum foil and uncover the last 15 minutes. Serve warm with Maple Custard Sauce and drizzle with pralines.
For maple custard sauce:
1/2 cup sugar
3 tablespoons brown sugar
1 tablespoon all-purpose flour
1 large egg
2 tablespoons butter
3/4 cups milk
1/2 cup apple cider
1 teaspoon maple extract
Whisk all the ingredients in a heavy saucepan; except the maple. Cook over medium heat, whisking constantly, 10 to 12 minutes or until thickened. Remove from heat; stir in maple. When ready to serve drizzle sauce over each serving of bread pudding. Add more apple cider if too thick.
For candied pralines:
2 cups pecan halves
4 tablespoons butter, salted
4 tablespoons brown sugar
Melt butter over Medium-High heat. Add pecans and toss to coat. Add sugar, and stir until caramelized. Spread on wax paper and cool. Chop into smaller pieces and sprinkle over pudding and sauce.
Hope your family enjoys this as much as mine did!