Maple Pecan Bread Pudding

• 150g pecan nuts hopped
• 240g stale white bread (cubed)
• 4 eggs
• 250ml whole milk
• 250ml heavy cream
• 200ml Maple Syrup (dark robust or very dark)
• 50g brown sugar
• 1 packet vanilla sugar
• 1/4 teaspoon table salt

and here's what yo do...

1. Preheat the oven to 180° C 

2. Chop Pecans and place two thirds of them in a single layer on the baking dish you're going to use for the bread pudding and toast them for 8 to 10 minutes, until golden brown and fragrant. Remove from the oven and let cool.

3. Put the other 1/3 of the chopped Pecans in a small frying pan and cover them with approx. 50ml of maple syrup. Fry over low heat until the Maple Syrup has been fully absorbed by the nuts. Remove the nuts and let them cool off on some backing sheets. We will use these as toppings before serving the bread pudding.

4.  In a medium bowl, whisk together the eggs, milk, heavy cream, maple syrup, brown sugar, vanilla sugar and salt.

5. Place the bread cubes in a large bowl and pour over the bread cubes and stir thoroughly. Let the mixture sit for 15 minutes to allow the bread to absorb the liquid.

6. Stir in the toasted nuts and transfer the pudding to the casserole and bake for 35 to 40 minutes, until the center is firm but jiggly.

7. Remove from the oven and serve warm with a scoop of vanilla ice cream and sprinkle some of the Maple fried Pecans on top and drizzle some additional Maple Syrup on top!
   Kiss Kiss!