Maple Walnut Brioche Recipes

VERMONT MAPLE BREAD PUDDING WITH WALNUT PRALINE

Steps:

• For praline:
• Spray rimmed baking sheet with nonstick spray. Stir sugar and 1/4 cup water in heavy small saucepan over medium heat until sugar dissolves. Increase heat to high and boil without stirring until mixture turns deep amber color, occasionally swirling pan and brushing down sides with wet pastry brush, about 7 minutes. Stir in nuts. Quickly spread nuts on prepared sheet. Cool. Chop praline into small pieces. (Can be made 1 day ahead. Store in airtight container at room temperature.)
• For bread pudding:
• Whisk eggs, cream, sugar, 1 cup maple syrup, and vanilla in large bowl to blend. Add brioche; stir to coat. Let stand at room temperature 1 hour, stirring occasionally.
• Preheat oven to 375°F. Butter 13x9x2-inch baking dish. Transfer bread mixture to prepared dish. Bake until puffed and golden and toothpick inserted into center comes out clean, about 40 minutes. Cool slightly. Cut into 6 to 8 pieces. Place 1 piece pudding on each plate. Place scoop of ice cream atop pudding, drizzle with maple syrup, sprinkle with praline, and serve.

MAPLE WALNUT BRIOCHE

Steps:

• Combine the sugar and salt in the cold milk, stirring for at least one minute to dissolve.
• Add flour and yeast. Add eggs 2 at at time, mixing well after each addition.
• Kead dough until it is supple and elastic. Work the butter into the dough in three parts.
• Place the dough in a bowl and cover with plastic wrap and cover with a dish towel. Refrigerate overnight.
• The next day, grease a round 9" cake pan.
• Remove dough from fridge. Form dough into small balls and arrange them in a circle pattern to fill the pan.
• Place the cake pan in a warm place for the dough balls to rise for 10-15 minutes.
• Preheat oven to 375°F.
• Brush the the dough balls with beaten egg white.
• Bake for 40 minutes.
• Topping.
• When the cake is out of the oven, bring the maple syrup and sugar to a boil. Continue boiling at a simmer for 4-5 minutes, then pour evenly over baked brioche. Serve with whipped cream.