Maple Bread and Butter Pudding Recipe

Ingredients

• 2 tablespoons unsalted butter, softened
• 1 (600 g) package maple loaf bread
• 1/2 cup unsalted butter, softened
• 1 (140 g) package dried apricots, thinly sliced
• 2 cups whole milk
• 2 cups whipping cream
• 1/8 teaspoon salt
• 2 vanilla beans, sliced in half lengthwise
• 3 eggs
• 1/2 cup granulated sugar
• 1/4 cup apricot jam

Instructions

1. Preheat your oven to 325°F (160°C). Grease a 13 X 9-inch (3 L) glass baking dish with 2 tablespoons of softened unsalted butter.
2. Discard the end slices of the maple loaf bread. Spread 1/2 cup of softened butter evenly over one side of each bread slice.
3. Arrange six slices of bread, buttered side up, in a single layer at the bottom of the prepared dish. Cut a seventh slice in half and fill in gaps among the other slices to create an even layer; sprinkle half of the sliced apricots on top.
4. Repeat the layering with the remaining bread slices and the rest of the apricots for a second layer; set aside for now.
5. In a large saucepan, combine the whole milk, whipping cream, and salt. Using a sharp knife, scrape the vanilla seeds into the pan and add the seedless vanilla bean pods. Bring to a boil over medium heat, stirring often, then remove from heat once boiling.
6. In a large bowl, whisk together 3 eggs and 1/2 cup of granulated sugar for about 1 minute or until the mixture turns pale yellow.
7. Gradually whisk in 1 cup of the hot milk mixture until combined, then slowly whisk in the remaining milk mixture until fully blended. Pour the custard through a fine sieve into another large bowl, discarding the vanilla bean pods.
8. Pour the strained custard over the layered bread. Use a spatula to gently press down on the bread slices so they soak up the custard.
9. Place the dish in a large roasting pan and add warm water to the pan until it comes halfway up the sides of the baking dish.
10. Bake in the center of the oven for 40 to 45 minutes, gently pressing down on the bread with a spatula halfway through, until the pudding is puffed and set around the edges, with a slight jiggle in the center.
11. Transfer the pudding, still in the water bath, to a rack to cool.
12. In the meantime, heat the apricot jam with 2 tablespoons of water in a small saucepan over low heat for about 3 minutes, stirring occasionally, until it becomes liquefied.
13. Carefully remove the pudding from the water bath and brush the surface with the warmed apricot jam. Serve hot or allow it to cool to room temperature.