Berry-Maple Bread Pudding

A good friend of mine gave me a very cute set of measuring spoons, and as a show of appreciation and friendship to her, I created this tasty dish. It is a maple syrup egg custard with croissants and a very sweet berry sauce. With the butteriness of the croissants, the sweetness of syrup, and the slight tanginess of the berries, this is a wonderful combination. The colors of berries brighten up your table, too! This dish is great for both dessert and brunch.

Berry-Maple Bread Pudding

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(Recipe by:Chef Yasue Siewert)

Times

Prep.: 20 minutes
Cook: 35 minutes

Yield

Makes 4 to 6 servings

Ingredients

2 cups berries (strawberries, blueberries, raspberries, blackberries, anything you like); cut strawberries into quarters
3 tbsp sugar
2 eggs
2 cups milk
¼ cup maple syrup
3 croissants
more berries to decorate
powdered sugar to decorate

Directions

Place berries and sugar in a small-size saucepan over medium-heat and cook for 15 minutes, stirring occasionally.

Preheat the oven to 375 degrees Fahrenheit.

In a medium bowl, whisk together the eggs, milk, and maple syrup. Cut the croissants into bite size pieces by hand and add into egg mixture and soak until croissant pieces absorb the mixture.

In a baking dish, add half of croissant pieces and distribute evenly. Add berries sauce over them. Distribute rest of croissant pieces on top of that.

Bake for 30 to 35 minutes until golden brown. Remove from the oven and cool slightly.

Sprinkle some berries and powdered sugar on top.
Serve either warm or room temperature.

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