Fruit and Maple Bread Pudding

Fruit and maple provide a simple addition to this classic bread pudding - delightful treat. MORE+ LESS-

By Pillsbury Kitchens

July 23, 2010

Bread Pudding

cups cubed French bread

1/2

cup chopped dates

1/2

cup dried cherries

1/4

cup chopped pecans

eggs

1/2

cup sugar

1/8

teaspoon nutmeg

cups milk

1/2

cup real maple syrup

Whipped cream or topping

Real maple syrup

pecan halves

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1

Heat oven to 350°F. Spray 8-inch square (2-quart) baking dish with nonstick cooking spray. Arrange bread cubes in bottom of sprayed baking dish. Sprinkle with dates, cherries and chopped pecans.
2

In medium bowl, beat eggs. Add all remaining bread pudding ingredients; beat until smooth. Pour evenly over bread mixture.
3

Bake at 350°F. for 60 to 65 minutes or until knife inserted in center comes out clean. Cool 10 to 15 minutes before serving.
4

To serve, spoon warm pudding into individual dessert bowls. Top each serving with whipped cream. Drizzle with additional maple syrup. Top with pecan halves. Store in refrigerator.

Real maple syrup is maple tree sap that has been boiled until much of the water has evaporated, and the remaining liquid is thick and sweet. Once the container is opened, store maple syrup in the refrigerator.
Raisins or dried currants can be used in place of the dates or cherries.