Apple Maple Pecan Passover Pudding
Apple Maple Pecan Passover Pudding is a twist on traditional bread pudding. This recipe uses both Crown Maple sugar and Medium or Dark Amber Syrup.
1. Preheat oven to 350°.
2. Break the matzo into fine pieces and place in a large bowl. Warm 1 cup of milk and pour over the matzo. Mix to make sure all the matzo is covered. Set aside.
3. Peel, core, and slice the apples into 1/4" slices. In a large sauté pan over medium heat, melt the butter. Add the apple slices and cook until softened, 8 – 10 minutes. Add the maple syrup and sugars and toss. Reduce the heat to low and cook for an additional 5 minutes. Set aside.
Make the topping
1. Melt 1 tablespoon butter and cool slightly.
2. In a medium bowl, combine the chopped pecans, maple and brown sugars. Add the melted butter and toss to mix. Set aside.
Make the pudding
1. In a large bowl, combine the eggs and whisk. Add the remaining 1 cup milk and cream and whisk. Add the sugar, salt, maple syrup, vanilla and cinnamon. Set aside.
2. Combine the apples with the matzo and gently toss to mix. Add the liquid mixture and gently mix. Pour into an 8” soufflé dish and sprinkle with pecan topping.
3. Place on a baking sheet and bake pudding for 1 hour or until the pudding is set. Let rest for 45 minutes before serving. Drizzle with additional maple syrup before serving.