Maple Pecan Bread Pudding
|French bread cubes||4 Cup (64 tbs)|
|Half and half/Light cream||1 1⁄2 Cup (24 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Finely shredded orange peel||1 Teaspoon|
|Orange juice||1⁄2 Cup (8 tbs)|
|Pure maple syrup/Maple flavored syrup||1⁄2 Cup (8 tbs)|
|Cinnamon stick||3 Inch|
|Whole allspice||1⁄2 Teaspoon|
|Whole cloves||1⁄4 Teaspoon|
|Pecan halves||1⁄3 Cup (5.33 tbs), toasted (Small Sized)|
1. Place bread cubes in a 15 x 10 x 1-inch baking pan. Bake in a 350° oven for 10 to 15 minutes or till toasted, stirring twice. In a mixing bowl beat eggs; stir in half-and-half or light cream, sugar, orange peel, and vanilla just till combined. Divide bread cubes evenly among 4 individual 8- to 10-ounce au gratin dishes or individual casseroles. Pour the egg mixture evenly over the bread cubes. Bake in a 325° oven about 35 minutes or till a knife inserted near center comes out clean. Cool bread pudding slightly.
2. Meanwhile, in a small saucepan combine orange juice, maple syrup, cinnamon, allspice, and cloves. Heat to boiling; reduce heat. Simmer, covered, for 10 minutes. Remove spices with slotted spoon. Simmer, uncovered, about 8 minutes more or till reduced to 1/2 cup. Stir in pecans. Cool slightly. Spoon sauce atop warm bread pudding.