Bread pudding is a nice accompaniment to the Thanksgiving table, especially when flavored with maple syrup, brown sugar, and a splash of whiskey for good measure! I kept the rustic elements of bread pudding intact (because this is not the time to fuss over peeling apples or trimming bread crusts!), but baked it in a loaf pan for restaurant-style presentation.
Topped with caramelized cranberries and Honeycrisp apples, a scatter of pecans, and drizzled with maple syrup to serve, this bread pudding is the epitome of fall comfort. Wishing you and your families a Thanksgiving filled with love, laughter, and many thanks… because there is always, always something to be thankful for.
- 12 ounces country bread, cut into 1-inch cubes
- 1 cup whole milk
- 1 cup heavy cream
- 2 large eggs, lightly beaten
- 1/3 cup dark amber maple syrup
- 1/3 cup light brown sugar
- 3 Tbsp whiskey
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- 1/4 tsp salt
- 1 Tbsp unsalted butter
- 1 1/2 cups sliced Honeycrisp apples
- 1 cup fresh cranberries
- 3 Tbsp dark amber maple syrup
- 3 Tbsp light brown sugar
- 1/4 cup pecans, halved
- maple syrup, to serve
- Preheat oven to 350°F and place bread cubes in a single layer on a baking sheet; toast for 10 minutes, until lightly golden. Whisk together milk, cream, eggs, maple syrup, brown sugar, whiskey, vanilla, cinnamon, nutmeg, and salt in a large bowl. Add toasted bread cubes; toss gently to coat with mixture. Let stand for at least 30 minutes, tossing cubes occasionally.
- Spray a 9 x 5-inch loaf pan with nonstick spray and place a rimmed baking sheet lined with foil in the center of the oven. For the topping, melt butter in a large skillet over medium-high heat. Add apple slices and cranberries and sauté until cranberries begin to split open and apples soften, about 5 minutes. Add maple syrup and brown sugar and simmer until mixture thickens, about 1 minute. Remove from heat.
- Fold half of the fruit into the bread mixture and transfer to prepared pan. Arrange remaining apple slices and cranberries over the top and drizzle with any remaining syrup from skillet. Top with pecans and place pan on preheated baking sheet. Bake for 60 to 65 minutes, until a tester inserted in the center comes out clean and a thermometer inserted into center reaches 180°F. Cool in pan on a wire rack for 45 minutes before serving with additional maple syrup. Store leftover bread pudding in the refrigerator and warm before serving.
- Calories: 290
- Carbohydrates: 46