LAYERED BRIOCHE, CHOCOLATE & SALTED MAPLE CARAMEL SAUCE
It’s heaven in a spoonful: Salted maple caramel sauce, using Pappy Bourbon Barrel-aged Maple Syrup. And we don’t stop there. It’s drizzled over decadent chocolate bread pudding, a classic dessert. To us, there’s no better way to end a meal — and a maple-inspired one at that.
7 ounces brioche, cut into eight 1/2-inch slices, halved diagonally
3 large eggs, plus 3 large egg yolks
1 ½ cups whole milk
1 ¼ cups heavy cream
½ cup Pappy & Co. Maple Syrup
1 teaspoon ground cinnamon
¼ teaspoon fine salt
1 tablespoon sugar
Salty Maple Caramel Sauce (recipe to follow)
Preheat oven to 325º F. Butter a shallow baking dish.
Sprinkle chocolate evenly over the bottom of the baking dish.
Arrange brioche slices in dish.
In a large mixing bowl, whisk together the eggs, yolks, milk, cream, syrup, cinnamon and salt.
Pour mixture over the brioche, and let sit 10 minutes.
Sprinkle top with sugar.
Bake until bread pudding is puffed and custard is set (about 1 hour).
Let cool and serve with Salty Maple Caramel Sauce.
Salty Maple Caramel Sauce Recipe
2 cups Pappy & Co. Maple Syrup
½ cup heavy cream
¼ cup butter, softened
½ teaspoon flake sea salt (we use Maldon brand)
In a deep thick bottom pot over medium heat, add maple syrup and bring to a low boil. Allow to boil for 15 minutes, stirring every few minutes with a silicone spatula. (The syrup will start to coat the backside of the spatula and become thick when cooled.)
Stir in the butter until it is completely melted, and then add the cream, stirring constantly. It will not bubble up dangerously like caramel, but it will still be very hot. Add the salt and then stir to mix. The mixture will thicken as it cools.
Note: Salted Maple Caramel Sauce is great spooned over everything from ice cream to broiled fruit!