Bread Pudding

Okay, I can feel fall in the air.  It finally rained here in Texas and what a relief.  It's time to say goodbye to summer.  Let's do so by having a heaping helping of Bread Pudding.  Don't forget to drizzle the Praline Sauce over it for that extra rich goodness!!!  Last year I had my very first taste of this sweet treat.  What was I waiting for? 

Bread Pudding

3 Lg. eggs                                                    ¼ cup maple syrup

8 lg. egg yolks                                              1 ½ tsp. vanilla extract

5 cups half & half                                          6 croissants or other bread

1 ¼ cups sugar                                            Optional:  peaches, apples,

2 tsp. cinnamon                                           raisins

Preheat oven to 350 degrees.  In a medium bowl, whisk together the whole eggs, egg yolks, half & half, sugar, syrup and vanilla.  Slice the croissants and layer with the cinnamon in a large baking dish 11 X 13”.  Note:  if using raisins, make sure under the bread so they don’t burn while baking.  Pour the custard mixture over the bread and allow to soak for 10 minutes, pressing to make the bread absorb the liquid.  Place the pan in a larger pan filled with 1” of hot water.  Cover the larger pan with foil, tenting the foil so it doesn’t touch the pudding.  Cut a few holes in the foil to allow steam to escape.  Bake for 45 minutes.  Uncover and bake for 40-45 more minutes or until the pudding puffs up and the custard is set.  Remove from the oven and cool slightly.  Serve with strawberries or with a sauce (see Praline Syrup below).

Bread Pudding Topping - Praline Pancake Syrup

3/4 c. buttermilk                                           2 Tbsp. corn syrup

1 1/2 c. sugar                                              1 tsp. baking soda
¼ cup real butter                                          1 tsp. Vanilla

Put everything but the vanilla in the microwave (big bowl).  Just keep a close eye and stir every minute or so to avoid it spilling over.  Continue cooking until it takes on a nice syrup consistency.  Keep in mind it will thicken as it cools.  When it’s done, it should have a golden-brown color.  Remove from heat and add vanilla.  There will be foam on top and you can stir it in or remove it.  This can also be done stove top by cooking and stirring for 8-10 minutes.