Cherry Chocolate Chip Bread Pudding with Maple Cream Sauce
- 1 tablespoon butter, softened
- 2 cups half and half
- 2 Eggs
- 1/2 cup pure maple syrup
- 2 egg yolks
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 10 cups white bread ripped into cubes or one 1 pound Italian loaf
- 1/2 cup chopped dried cherries
- 1/4 cup plus 1 tablespoon mini chocolate chips
- 1 tablespoon butter
For the Maple Cream Sauce
- 2 cups heavy whipping cream
- 1/3 cup pure maple syrup
- 1/4 cup dark corn syrup
- 1/2 teaspoon maple extract
Preheat oven to 350º F. Butter an 11x7 inch baking dish with 1 tablespoon butter. In a bowl whisk together half and half, eggs, syrup, sugar, spices, and vanilla until smooth, about 1 minute.
Tear bread into small 1/2 inch to 1 inch pieces and place in buttered baking dish. Sprinkle dried cherries, and mini chocolate chips over bread cubes, making sure most fall between bread cubes, leaving a few peeking out the top.
Pour egg mixture evenly over bread and press into bread with the back of a spatula. Let sit for 10 minutes, allowing bread to soak up egg. Place in preheated oven for 45 minutes.
Remove to a cooling rack. Let cool for 30 minutes, before cutting into 8 or 12 pieces.
To make the maple cream sauce: Combine ingredients together in a medium-sized saucepan. Place on stovetop and turn burner on low to medium-low. Cook, continually stirring for 20 minutes or until sauce has reduced by 1/3 and has thickened enough to coat the back of a wooden spoon.
Serve maple cream sauce over warm bread pudding.
Note: Bread pudding can be made a day ahead of time, as well as the maple cream sauce. Let bread pudding come to room temperature, and warm sauce in the microwave before serving. Bread pudding and maple cream sauce contain dairy and eggs so make sure to store any leftovers in the refrigerator.
*These values are approximate. Per serving, based on a 2,000 Calorie diet.