Cinnamon-Raisin Bread Pudding With Maple Sauce
This delightful bread pudding recipe combines sweet raisins, mashed banana, and a hint of cinnamon to create a comforting and indulgent dessert. The warm and cozy flavors are perfectly complemented by a luscious maple sauce that ties everything together. Enjoy a slice of this heavenly pudding for a truly satisfying treat.
— Constant Cookbook
Ingredients
- 1 challah or other egg bread loaf, about 1 lb., torn into 1 1/2-inch pieces (about 10 cups)
- 3/4 cup raisins
- 1 very ripe banana, peeled
- 4 eggs
- 3 cups 2-percent-fat milk
- 1 cup sugar
- 1 1/4 tsp. ground cinnamon
- 1 tsp. vanilla extract
- 1/2 cup maple syrup, preferably grade B
- 1/4 cup orange marmalade
- 2 cinnamon sticks, each 3 inches long
- 1/2 cup water
Instructions
- Place the bread pieces in a large bowl. Add the raisins and mix with your hands to distribute them evenly.
- Place the banana in a bowl and mash with a fork until it is pureed, 3 to 4 minutes. In another bowl, whisk the eggs until blended. Whisk in the milk, the pureed banana, all but 1 Tbs. of the sugar, 1 tsp. of the cinnamon and the vanilla, mixing well. Pour evenly over the bread. Set aside to soak for 30 minutes.
- Preheat an oven to 350°F. Coat a 9-by-2-inch round cake pan with canola-oil cooking spray.
- Spoon the soaked bread mixture into the prepared pan, smoothing the top to level it. It will reach the rim of the pan. In a small bowl, stir together the remaining 1 Tbs. sugar and 1/4 tsp. cinnamon. Sprinkle the cinnamon sugar evenly over the top of the pudding.
- Bake the pudding until it has puffed about 1 inch above the rim of the pan, the top is medium brown and a knife inserted into the center of the pudding comes out clean, about 1 hour. Remove from the oven and let cool to lukewarm or room temperature.
- Meanwhile, make the maple sauce. In a small fry pan, combine the maple syrup, marmalade, cinnamon sticks and water. Bring to a boil over medium-high heat. Boil gently, reducing the heat if necessary, until the liquid is reduced by one-third, about 6 minutes. Remove from the heat. You will have about 1 cup. Let cool to warm or room temperature before serving. Remove the cinnamon sticks.
- Cut the pudding into wedges and place on individual plates. Spoon 2 Tbs. of the sauce over each wedge. Serve immediately. Serves 8.
- Adapted from Williams-Sonoma, <i>Essentials of Healthful Cooking</i>, by Mary Abbott Hess, Dana Jacobi &amp; Marie Simmons (Oxmoor House, 2003).
Yield
Serves 8.
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