Vanilla and Maple Bread Pudding

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Vanilla & Maple Bread Pudding | The Elliott Homestead (.com)

The irony with this vanilla and maple bread pudding recipe is that rarely do we ever have stale bread laying around, as is tradition for such a dish. Created to unify all the weird bits of bread you've got roaming around your kitchen, it should be the most basic dish to bring together. Except for when you're an avid bread eater, as I am. Because I find myself wanting bread pudding.But I already ate all the bread.Basically what this means is that sometimes I make bread just to make bread pudding.As is noted extensively in this blog, I lack self control. I see bread. I eat it.But bread pudding is worth saving (or making) bread for. Because magically, with just a few ingredients, stale bread transforms into a sweet and just slightly savory dish that (frankly) feeds my soul as much as it feeds my body.In February, this is necessary.There are wee glimmers of the spring that will come - the sun stays to linger just a bit longer before dropping below the orchard line on the west side of the farm. The chickens greet us with just a few more eggs each morning. The cow's udder is filling out, just a wee bit, to point us to the cream that will arrive this April after calving. All little flashes of the life that awaits us!Bread pudding gives me hope for the fulfillment of those promises.I don't even care if it sounds dramatic.I'm determined to cook my way to spring. The better we eat, the less I'll think about the three feet of snow that is currently engulfing my garden bed.Food makes it all better.So shall we?

Vanilla and Maple Bread Pudding

Bread Pudding with Vanilla & Maple | The Elliott Homestead (.com)

You will need:- 6 slices of stale, crusty bread (I use my sourdough einkorn loaf for such... the recipe is listed below the video description)- 1/3 cup melted butter- 2 cups of whole milk (or cream. no judgement.)- 4 eggs- 2 teaspoons cinnamon- Large pinch sea salt- 1 tablespoon vanilla extract (or beans from one vanilla pod)- 1/2 cup maple syrup (or rapadura)- 3/4 cup golden raisins (or dried fruit of choice)- 1/2 cup sliced almondsDirections:Preheat the oven to 375 degrees.Slice the bread into 1/2" cubes. You should end up with about 6 cups.Butter a 12" ">cast iron skillet (or baking dish of choice). Place the bread cubes into the skillet.In a bowl, combine the butter, milk, eggs, cinnamon, salt, vanilla extract, and maple syrup. Whisk to combine.Pour the mixture over the bread cubes and use a fork to gently move the bread cubes around, allowing the sweet liquid to leak into all the cracks and crevices. It's pure magic, I tell you.Sprinkle the golden raisins and sliced almonds over the top. BOOM. Are you excited? I'm excited.Bake in the preheated oven for 35-40 minutes, until the bread pudding is just set. You don't want it "set" set. But you don't want it too jiggly, or you'll have bread soup. Just a gentle jiggle in the middle is all you need.Like my belly after four children.The bread pudding can be enjoyed warm or cold, but I prefer it warm. A wee dusting of powdered sugar and a few extra raisins make it all the merrier.Also, strong espresso. This ain't child's play. This is winter survival, man.And Amen.

Vanilla and Maple Bread Pudding

• 6 slices of stale (crusty bread)

• 1/3 cup melted butter

• 2 cups of whole milk (or cream. no judgement.)

• 4 eggs

• 2 teaspoons cinnamon

• Large pinch sea salt

• 1 tablespoon vanilla extract (or beans from one vanilla pod)

• 1/2 cup maple syrup (or rapadura)

• 3/4 cup golden raisins (or dried fruit of choice)

• 1/2 cup sliced almonds

1. Preheat the oven to 375 degrees.

2. Slice the bread into 1/2″ cubes. You should end up with about 6 cups.

3. Butter a 12″ cast iron skill (or baking dish of choice). Place the bread cubes into the skillet.

4. In a bowl, combine the butter, milk, eggs, cinnamon, salt, vanilla extract, and maple syrup. Whisk to combine.

5. Pour the mixture over the bread cubes and use a fork to gently move the bread cubes around, allowing the sweet liquid to leak into all the cracks and crevices.

6. Sprinkle the golden raisins and sliced almonds over the top.

7. Bake in the preheated oven for 35-40 minutes, until the bread pudding is just set. You don’t want it “set” set. But you don’t want it too jiggly, or you’ll have bread soup. Just a gentle jiggle in the middle is all you need.