Bon Appetite
September 2004

VERMONT MAPLE BREAD PUDDING

The team behind Union Bar and Grille have made comfort and style a winning formula. The bar is a scenester watering hole, and the dining room delivers substance, starting with the cast-iron skiSlet of corn bread placed on every table ending with delectabiy comforting desserts.

VERMONT MAPLE
BREAD PUDDING WITH
WALNUT PRALINE

Serve as dessert with a scoop of vanilla ice cream, or on its own as a wonderful brunch dish.

6 TO 8 SERVINGS

PRALINE
Nonstick vegetable oil spray
2 cups sugar
1 cup walnuts, toasted, chopped

BREAD PUDDING
8 large eggs
1 quart whipping cream
1 cup sugar
1 cup maple syrup, plus more for drizzling
1 tablespoon vanilla extract
1 1-pound loaf brioche or egg bread, torn into bite-size pieces
Vanilla ice cream

FOR PRALINE: Spray rimmed baking sheet with nonstick spray. Stir sugar and 1/4 cup water in heavy small saucepan over medium heat until sugar dissolves. Increase heat to high and boil without stirring until mixture turns deep amber color, occasionally swirling pan and brushing down sides with wet pastry brush, about 7 minutes. Stir in nuts. Quickly spread nuts on prepared sheet. Cool. Chop praline into small pieces. (Can be made 1 day ahead. Store in airtight container at room temperature.)

FOR 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. Butter 13x9x2-inch baking dish. 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 to 8 pieces. Place 1 piece pudding on each plate. Place scoop of ice cream atop pudding, drizzle with maple syrup, sprinkle with praline, and serve.

Back to Press Page