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Plum Bread Pudding with Maple Butter Sauce and Spiced Vanilla Fig Whipped Cream
A modern twist on classic bread pudding featuring Seven Barrels Vanilla Fig Balsamic.
Servings 6
Ingredients
- 6 c. Stale Bread Cubed
- 3 Eggs
- ½ c. Half and Half
- 1 c. Whole Milk
- 1 tsp. Seven Barrels Vanilla Fig Balsamic
- 4 Plums Chopped*
- ¼ c. Dark Brown Sugar
- ¼ c. Maple Syrup
- ¼ tsp. Cloves
- ⅛ tsp. Cinnamon
- ⅛ tsp. Nutmeg
- ⅛ tsp. Ginger
- ¼ tsp. Salt
- ¼ c. Golden Raisins
- ¼ c. Chopped Pecans
For the spiced Vanilla Fig whipped cream:
- 2 c. Heavy Whipping Cream
- 1 Tbs. Seven Barrels Vanilla Fig Balsamic
- ¼ c. Granulated Sugar
- 1 tsp. Cinnamon
- ¼ tsp. Salt
For the Sauce:
- ½ c. Maple Syrup
- ½ c. Butter
- ½ tsp. Cinnamon
- ¼ tsp. Salt
Instructions
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Preheat oven to 350 degrees F. Grease a 13 x 9 x 2-inch pan.
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Mix together eggs, half and half, milk and Seven Barrels Vanilla Fig Balsamic in a bowl. Pour over cubed bread and let sit for 5 minutes.**
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In another bowl mix together chopped plums, dark brown sugar, maple syrup, cloves, cinnamon, nutmeg, ginger, salt, golden raisins and pecans. Combine with bread mixture.
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Pour bread mixture into prepared pan and bake for 35 to 45 minutes, or until set. Remove from oven.
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For the spiced whipped cream: In a large bowl combine heavy whipping cream, Seven Barrels Vanilla Fig Balsamic, sugar, cinnamon and salt. Beat with an electric mixer until soft peaks form, approximately 3-4 minutes.***
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For the sauce: Combine additional maple syrup, butter, cinnamon and salt in a sauce pan. Warm over low heat and stir often until combined. Pour over bread pudding. Top with spiced whipped cream and serve warm.
Recipe Notes
* Seven Barrels Vanilla Fig Balsamic can be substituted for equal parts vanilla extract.
** In the event that many of the bread cubes are still dry, add additional milk until coated.
**Whipped cream can be prepared in advance and stored in an air tight container in the fridge for up to two days.