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Maple Caramel Sourdough Bread Pudding

Maple Caramel Sourdough Bread Pudding

Ingredients

Maple Caramel

  • 320g (1 cup) pure maple syrup
  • 28g (2 tablespoons) butter
  • 60g (¼ cup) heavy cream, room temperature
  • 1 teaspoon vanilla
  • ¼ teaspoon salt

 Bread Pudding

  • 540g (7-8 cups) sourdough bread, cut into cubes, preferably
    a day or two old where it has dried out a bit.
  • 360g (1 ½ cups) whole milk
  • 240g (1 cup) heavy cream
  • 4 eggs
  • 90g (½ cup) maple sugar
  • 42g (3 tablespoons) butter, melted
  • 2 teaspoons cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon of nutmeg
  • maple caramel (from recipe above)
  • optional sugar to sprinkle on top
Einkorn Sourdough Starter

Einkorn Sourdough Starter

$14.99
Organic Einkorn All-Purpose Flour 2 lb.

Organic Einkorn All-Purpose Flour 2 lb.

$10.59
Regular price
Organic Einkorn Whole Wheat Flour 2 lb.

Organic Einkorn Whole Wheat Flour 2 lb.

$10.59
Regular price

Recipe by Kerenza De Freitas. Rich maple caramel revives leftover sourdough einkorn bread for a dessert that’s equal parts cozy and indulgent. Made with any leftover sourdough bread you have on hand (we love using this Einkorn Sourdough Boule recipe), each bite is gently sweet, warmly spiced, and perfect with a scoop of vanilla ice cream.

Instructions

  1. Make the Maple Caramel: In a heavy-bottomed saucepan, heat the maple syrup on medium-high until it reaches a temperature of 225-230°F.
  2. Remove from the heat and add the butter, cream, vanilla and salt. Slowly whisk until just combined.
  3. Pour into a jar and allow it to cool.
  4. The caramel will initially be liquid, but as it cools, it will thicken up. Place in the refrigerator to thicken more.
  5. Make the Bread Pudding: Line a 9" round baking pan with parchment paper. Make sure it overhangs to easily remove from the pan after baking.
  6. Add the cubed bread to the baking pan and set aside.
  7. In a medium-sized bowl, whisk the eggs and then mix in the milk, cream, sugar, melted butter, vanilla, cinnamon, nutmeg, and salt.
  8. Pour the mixture over the cubed bread, making sure all of the pieces are soaked. Use a spoon to press down on the bread to make sure all are soaked.
  9. Pour the maple caramel over the bread, using how much ever you desire but save some to drizzle on top when served.
  10. Cover the pan with foil and let it rest for at least 30 minutes. You can leave it for as long as overnight but no more than 7 hours or it may get too soggy.
  11. Preheat the oven to 350°F. Sprinkle some sugar on top if desired and bake for 45-50 minutes.
  12. Remove from the oven and let it rest for at least 10 minutes.
  13. Slice and serve with a scoop of vanilla ice cream drizzled with the maple caramel.

 

Notes

  • You can use plain rustic sourdough bread or any sturdy sourdough loaf that will soak up the custard without it becoming too soggy.
  • The maple caramel will be liquid when done but as it cools it will thicken. Placing it in the refrigerator will thicken it even more.
  • Store any leftovers in the refrigerator in an airtight container for up to 5 days.

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Maple Caramel Sourdough Bread Pudding