Maple Bread And Butter Pudding
- 2 tablespoons unsalted butter, softened
- 1 (600 g) package maple loaf bread
- 1/2 cup unsalted butter, softened
- 1 (140 g) package dried apricots, thinly sliced
- 2 cups whole milk
- 2 cups whipping cream
- 1/8 teaspoon salt
- 2 vanilla beans, sliced in half lengthwise
- 3 eggs
- 1/2 cup granulated sugar
- 1/4 cup apricot jam
- Preheat oven to 325u0b0F (160u0b0C). Grease 13 X 9-inch (3 L) glass baking dish with 2 tbsp (25 ml) butter.
- Discard end slices of loaf. Spread 1/2 cup (125 ml) butter evenly over one side of each bread slice. Arrange six of the bread slices, buttered side up, in a single layer on the bottom of prepared dish. Cut a seventh slice in half and wedge in among other slices to fill the bottom of the dish; sprinkle half of the apricots evenly over the top. Repeat with remaining seven bread slices and apricots for a second layer; set aside.
- Combine milk, cream and salt in a large saucepan. Using the tip of a sharp knife, scrape vanilla seeds into pan; add seedless vanilla bean pods. Bring to a boil over medium heat, stirring often. Once boiling, remove from heat. Whisk together eggs and sugar in large bowl for about 1 minute or until pale yellow. Gradually whisk in 1 cup (250 ml) of the hot milk mixture until combined. Slowly whisk in remaining milk mixture until fully combined. Pour custard through fine sieve into large bowl; discard vanilla bean pods.
- Pour strained custard over the top of the bread. Using a spatula, gently press down on bread slices so they soak up custard. Place dish in a large roasting pan; add enough warm water to pan to come halfway up the sides of the baking dish.
- Bake in centre of oven for 40 to 45 minutes, pressing bread down gently with spatula at halfway point, or until puffed and set around edges with a slight jiggle in centre. Transfer pudding in water bath to rack to cool.
- Meanwhile, heat jam with 2 tbsp (25 ml) water in small saucepan over low heat for 3 minutes, stirring occasionally, or until liquefied. Carefully remove pudding from water bath; brush surface with warmed jam. Serve hot or at room temperature.
unsalted butter, maple, unsalted butter, milk, whipping cream, salt, vanilla beans, eggs, granulated sugar, apricot
Taken from www.food.com/recipe/maple-bread-and-butter-pudding-521436 (may not work)