Name: Sticky Maple-Date Bread Puddings with Yogurt Cream
Prep time: 25 min
Total time: 55 min
Yield: 12
Ingredients: 8 tbsp. butter; 1 loaf ciabatta bread; 8 oz. Medjool dates; 1 c. cooked wild rice; 3 1/2 c. heavy cream; 1 1/2 c. brown sugar; 1 c. whole milk; 4 large eggs; 1/2 c. maple syrup; 2 1/2 tsp. vanilla extract; 1 tsp. ground cinnamon; 2 tbsp. turbinado sugar; 1 1/2 tbsp. granulated sugar; 3/4 c. full-fat plain yogurt

Step 1Preheat oven to 350 degrees F. Meanwhile, brush cups of a 12-cavity jumbo muffin pan with butter and set aside.

Step 2In a small skillet over medium-high heat, heat butter until browned, 3 to 5 minutes. In a large bowl, toss bread cubes with browned butter. Stir in dates and wild rice. In a separate large bowl, whisk together 2 1/2 cups cream, brown sugar, milk, eggs, syrup, 2 teaspoons vanilla, and cinnamon until smooth. Pour custard over bread and stir to coat evenly.

Step 3Divide bread pudding mixture among the muffin cups. Press any protruding dates or rice grains into the custard. Bake for 15 minutes; then remove pan from oven and, using a spatula or wooden spoon, press bread mixture into custard. Sprinkle tops of puddings with turbinado sugar. Return to oven and bake until tops are golden brown and crusty, about 20 minutes.

Step 4Meanwhile, in a medium bowl using an electric mixer, beat granulated sugar and remaining cream just until stiff. Stir in yogurt and remaining vanilla. Serve puddings warm, with a generous dollop (about 2 tablespoons each) of yogurt cream.

Sticky Maple-Date Bread Puddings with Yogurt Cream

Ingredients

Directions

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