Apple Cinnamon Bread Pudding with Maple Doughnut Glaze

dressed for success...

To wrap up this series full of maple I've made a very common dessert - bread pudding. But you know I can't leave well alone. So, I've dressed this apple cinnamon bread pudding with a maple glaze made for doughnuts. Yeah, this dessert is serious - seriously easy to make, seriously comforting, seriously unhealthy for you, but seriously delicious.

Cubes of French bread and apple are coated in a sweet custard totally transforming these staple ingredients. This is then baked till set, brown, and crispy on top. The simple maple glaze can be made while the bread pudding bakes. And, even better, each of these things can be made ahead. Make this dessert when you want to indulge...here's how.

Ingredients - Serves 8
Bread Pudding
1 3/4 C Whole Milk
1 C Light Brown Sugar, packed
1/2 Stick Unsalted Butter
Pinch of Salt
2 Eggs, beaten
1 tsp. Vanilla Extract
1 Large Loaf French Bread, approx. 8 C
2 Granny Smith Apples, peeled and diced
2 tsp. Ground Cinnamon

Glaze
1/2 Stick Unsalted Butter
1/2 C 100% Pure Maple Syrup
1 C Powdered Sugar

Directions
Preheat the oven to 350 degrees.

In a medium sauce pan combine the milk, brown sugar, butter, and salt. Cook over medium low, stirring constantly, until the butter is melted, 2-3 minutes. Remove from the heat and cool slightly. Whisk in the beaten egg and vanilla. Set aside.

In a large baking dish evenly distribute the cubed bread and apples. Pour the custard over top and stir to coat everything well. Sprinkle the cinnamon all over the top.

Then place the bread pudding in the preheated oven and bake for 40 minutes, or until set and the top is browned. Allow to cool for 10 minutes before serving. This can also be served at room temperature.

While the bread pudding bakes, make the glaze. In a small sauce pan over medium low heat melt the butter and maple syrup together, whisking occasionally. Remove from the heat and whisk in the powdered sugar. Set aside to cool and thicken.


Finally, scoop heaping spoon-fulls of the bread pudding onto plates and dress with the maple doughnut glaze. Serve immediately warm or at room temperature. Enjoy!