Sunday, January 28, 2018

Cinnamon Raisin Bread Pudding with Maple Glaze

History has it that bread pudding's origins date as far back as the 11th century.  And the refusal to waste leftover bread made it into a popular, frugal dish.  Fast forward to more modern times, the late 20th century to be exact, and that's where my personal history with bread pudding began.

I vividly remember the first time I tasted bread pudding.  I was a college freshman being treated to dinner by a Sorority big sister at a lovely local restaurant in our college town.  I'm sure I probably followed her lead in ordering it since I had never had it (and looked up to her immensely).  But that's where the following stopped.  Once I tasted the warm, perfectly spiced and comforting pudding, I knew we'd have a life long love affair.  And if my blog is any indication, you can probably guess how much of a fan I am.

Thinking back to that first taste, Cinnamon Raisin Bread Pudding with Bourbon Sauce, I'm thrilled to be recreating a dish that expanded my food horizons all those years ago and remains as a vivid reminder of the friendship and sisterhood that framed my first encounter.

And if that wasn't enough, bread pudding is the quintessential "bang for the buck", wow appeal, minus the requisite heavy lifting, dish that cooks and bakers everywhere love to bring to life.  Not to mention that its roots in frugality still makes it perfect for sharing without breaking the bank.

My version is served warm with a generous drizzle of maple glaze (sorry Bourbon), and perfectly proportioned in individual ramekins hearkening back to that personalized dessert course where we were first introduced. :)

If you're already a fan of this delicacy, then here's more to love.  If you're making it for the first time, I'm confident that, like me, you'll never look back.

Finally, what could make this even more special than including this recipe in the 2018 edition of the Black History Month Virtual Potluck?!  What began as an expose of 28 of the web's top black food bloggers in celebration of Black History Month continues again this year in similar, delicious fashion.  Each day of February will present a new recipe for you to explore and add to your personal repertoire.  See the full lineup following the recipe and be sure to join in on the fun.

Happy Eating!

Cinnamon Raisin Bread Pudding with Maple Glaze
1 lb. cinnamon raisin bread, cubed into 1 in. pieces
1 quart half-n-half
4 large eggs
1/2 cup sugar
3 tablespoons butter, melted, plus more for greasing ramekins
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon salt
2 tablespoons maple syrup
4 tablespoons powdered sugar, plus more for dusting 

Preheat oven to 350 degrees F.  Grease individual ramekins and set aside.
Place cubed bread on a baking sheet and toast in the oven for 10 minutes. 
While bread is toasting, whisk together half-n-half, eggs, sugar, melted butter, salt, cinnamon and vanilla in a large bowl.  Add in toasted bread and push with hands to submerge in custard.  Let sit for 10 minutes.
Ladle bread custard into ramekins.  Place ramekins on a baking sheet and bake in oven for 30-40 minutes until cooked through (a tester inserted into the center should come out clean.)
Meanwhile, for the maple glaze, whisk together maple syrup and powdered sugar to desired consistency.  Add a few drops of water to loosen, if needed. 
Remove ramekins from the oven, allow to cool slightly, and dust puddings with powdered sugar.  Drizzle with maple glaze, serve and enjoy!

Black History Month Potluck 2018
Beautiful Eats & Things | Turkey Sausage Stuffed Collard Green Wraps
Better With Biscuits | Fresh Corn Pudding
Beyond The Bayou Food Blog | Creole Red Snapper Courtbouillon
Brandi’s Diary | Better than Jiffy Cornbread from Scratch
Butter Be Ready | Southern Style Mac and Cheese
Chef Kenneth | Fried Sweet Potato Hand Pie
Chocolate For Basil | Pilau and Kachumbari (Spiced Rice with Pico)
Cooks with Soul | Braised Short Rib Meatloaf
D.M.R. Fine Foods | Cinnamon Raisin Bread Pudding with Maple Glaze
Dash of Jazz | Nigerian Jollof Rice
Domestic Dee | Fried Peach Pies
Eat.Drink.Frolic. | Olive Oil Braised Collard Greens
Food Fidelity | Mofongo Relleno (Mashed Plantains with Garlic Shrimp)
Food is Love Made Edible | Buttermilk Biscuits with Fried Chicken and Tabasco Honey
High Heels and Good Meals | Crawfish Etouffee
HomeMadeZagat | Shrimp with Spicy Curry Cream Sauce
Houston Food Fetish | Sweet Almond Tea Cakes
In the Kitchen w/Kmarie | Pineapple Lemonade
Marisa Moore Nutrition | Bourbon Peach Glazed Salmon
Meiko and The Dish | Candied Bourbon Peach Cobbler
My Life Runs On Food | Lentil Soup and Roast Okra
Orchids + Sweet Tea | Carrot and Zucchini Noodles Stir Fry with Shrimp
Raised on Ramen | Orange Glazed Brussels Sprouts
Savory Spicerack | Creamy Seafood Stew
Simply LaKita | Blackberry Cobbler
The Hungry Hutch | Orange Bundt Cake with Vanilla Glaze
The Kitchenista Diaries | Smothered Turkey Wings
The Seasoning Bottle | Honey Turmeric Skillet Chicken

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