Though bread pudding's roots reach back to Europe as a way to use stale bread, it is its place as a beloved dessert in New Orleans that had me pick it for the dessert at my July demo & tasting at The Quail & Olive this week...and I used fresh bread! Instead of the traditional bourbon sauce, I used the caramel and dark chocolate drizzles by Monin that Anni has in the pantry section of her store.
Ingredients makes 12 individual puddings
- 6 cups bread (I used a soft white), torn into 1-inch pieces
- 1/3 cup organic dark brown sugar
- 1/3 cup maple syrup (from Runamok Maple)
- 1 cup buttermilk
- 1 cup heavy cream
- 4 eggs
- 1 teaspoon pure vanilla extract (from The Casa Market)
- 3/4 teaspoon ground cinnamon (from Diaspora Co.)
- 1/2 teaspoon ground ginger (from Diaspora Co.)
- 1/4 teaspoon nutmeg, freshly grated (from Diaspora Co.)
- 1/4 teaspoon ground allspice
- 1/4 teaspoons ground cardamom
- Also needed: muffin baking dish, parchment paper or muffin cups; sauces for drizzling
Preheat oven to 325 degrees Fahrenheit. Line your muffin hollows with cut parchment paper or muffin cups and set aside.
In a medium mixing bowl, whisk together the cream, buttermilk, eggs, and maple syrp until the well-combined.
In a large mixing bowl, add in all of the remaining bread pudding ingredients. Pour the egg mixture over the top, then use a wooden spoon or your hands to incorporate all of the ingredients together. Everything should be moistened and evenly coated with the eggs and spices.
Turn the mixture into your prepared pans and place the pudding in the oven. Bake for 25 minutes or until the pudding is firm and golden brown.
To serve place individual puddings on plate. Drizzle with caramel and dark chocolate.