Delicious!
That is how I would describe this simple dessert in a jar.
And it is perfect for Canada Day with it's sweet maple syrup aroma and taste and served in jars!
You could even make these a day or two before serving if you tuck them into the fridge!
Anything which features such 'Canadiana' as maple syrup is perfect for Canada Day, don't you think?
This recipe doesn't take a lot of time to put together...it can easily be done in less than 1 hour.
This recipe comes from the new book, "150 Best Desserts In A Jar", which has so many yummy treats that it was not easy to choose which dessert to make! And in the book, this dessert is called "Brown Sugar Bread Pudding" but it has such an overwhelming maple syrup note, our family started calling it 'maple syrup pudding'...hence the name in the title.
Brown Sugar Bread Pudding
Pudding
2 cups half and half cream {10% cream)
1/4 cup unsalted butter
1 1/4 cups packed dark brown sugar
4 eggs
1 tsp. cinnamon
1 tsp. vanilla
2 cups bread cubes
Sauce
3 tbsp. salted butter
1/2 cup maple syrup
1/2 cup confectioner's (icing) sugar
1/2 cup whisky (optional)
1/2 cup heavy or whipping cream (35% cream)
Directions:
1. Pudding. In a saucepan over medium heat, heat cream for 4 minutes. Add butter, stirring until melted. Set aside.
2. In large bowl, using electric mixer at medium speed, beat brown sugar, eggs, cinnamon, vanilla for 2 mintues. Reduce speed to low and mix in cream & butter mixture.
3. Place bread cubes in in prepared jars, dividing equally. Pour batter over top, filling jars to two thirds. Place jars in baking pan, and add enough hot water to come halfway up the sides of the jars. Bake in preheated oven for 35 minutes or until pudding is set.
4. Sauce. While puddings are baking, melt butter in a saucepan. Remove from heat. Add maple syrup, confectioner's sugar and whisky, stirring until incorporated. Add cream and whisk until smooth.
5. Turn off oven. Remove jars from oven and pan. Add sauce, dividing equally. Return jars to oven, placing directly on rack and leaving the door open. Let stand for 15 mintues in oven before serving. Serve warm.
Bread pudding is best served warm, but can be kept refrigerated, tightly covered, for up to 2 days.
* I served ours cold from the fridge, but I heated the maple syrup to serve over it...it was delicious.
Also, if serving from the oven, let cool for a period because the jars are too hot to hold in your hands.
There you go! Something crazy good for Canada Day!
And here is a sheet you can print off to make tags for anything for Canada Day!
And if you would like to see more Canada Day ideas, check out my board on Pinterest
HERE.
This post is linked to:
Becoming Martha,
Funky Junk Interiors,
It's Overflowing,
What\s Cooking With Ruthie,
I Heart Naptime,
Craft-O-Maniac,
Aalderberry Hill,
Stone Gable,
Uncommon Designs Online,
The Sunday Showcase, I Should Be Mopping The Flour, SkipTo My Lou,
Time To Sparkle,
Home Stories A to Z,
Today's Creative Blog, Chef-In-Training,
Lil Luna,
Gingersnap Crafts,
Savvy Southern Style,
The Inspiration Exchange,
The DIY Dreamer, The 36th Avenue,
I Gotta Create,
The Frugal Girls,
Craftberry Bush,
Somewhat ,
Kitchen Fun With My 3 Sons,
Tatertots and Jello,
Tidy Mom,
