Maple-Cinnamon Bread Pudding with Cranberry Compote, Apple Cider Caramel, Candied Bacon Featured

Maple-Cinnamon Bread Pudding with Cranberry Compote, Apple Cider Caramel, Candied Bacon

If reading maple and cinnamon AND pudding doesn’t make your mouth water, we don’t know what will. Take on this Maple-Cinnamon Bread Pudding as you experience the combination of the crunchy browned exterior of brioche French Toast leading to the rich creme brulee custard center. Here, the custard is flavored with the bold and strong Canadian Dark Amber Maple Syrup and Mexican “real” Cinnamon. This is paired with an infused cranberry compote, providing a nice tart and refreshing flair. Local apple cider caramel is added to boost the natural apple flavor. Candied and ground up apple-wood smoked bacon, sprinkled on top, provides the saltiness and smokiness that balances our festival dessert. (If you can't make it into Salty's during this year's festival, try our recipe adjusted for the home cook.)

Maple-Cinnamon Bread Pudding with Cranberry Compote, Apple Cider Caramel, Candied Bacon

Serves 8

Bread Pudding

1 loaf brioche or challah bread
2 cups milk
2 cups cream
8 egg yolks
1/2 cup maple syrup (dark amber works best)
1/2 teaspoon cinnamon
1/2 teaspoon pure maple extract
pinch of salt

  1. Preheat oven to 325 degrees F.
  2. Cut brioche into 1-inch x 1-inch cubes. Place on sheet pan and toast slightly in oven and reserve.
  3. In a large bowl combine remaining ingredients and whisk until well combined.
  4. Add toasted brioche to egg mixture and allow the bread to become saturated.
  5. Scoop into one large or 8 individual baking dishes. Place dish/dishes on a roasting pan and add boiling water to roasting pan until it comes up about half way up the dish.
  6. Cover with foil and bake for 45-55 minutes until the custard is just set.
  7. Remove foil and reserve.

Cranberry Compote

1 bag cranberries
1/2 cup brown sugar
zest of orange
1 cinnamon stick

  1. Combine all ingredients in a sauce pot and bring to a boil. Turn heat to a simmer and cook until the berries pop.
  2. Remove from heat, discard the cinnamon and reserve.

Apple Cider Caramel

4 cups unfiltered apple cider
1/2 vanilla bean
1/2 cup cream
2 tablespoon butter
pinch of salt

  1. In a medium saucepan over medium high heat combine cider and vanilla and reduce to about a 1/4 cup.
  2. Whisk in butter, cream and salt.
  3. Remove from heat and allow to cool.

Candied Bacon

1/4 pound applewood-smoked bacon (not thick cut)
maple syrup (as needed)

  1. Preheat oven to 350 degrees F.
  2. Bake bacon on a sheet pan until cooked half way, flip bacon and cook until about three-quarters done.
  3. Remove and brush both sides with maple syrup.
  4. Continue to cook and baste with syrup every 5 minute until crispy.
  5. Remove from oven and cool. Once cool crumble bacon to resemble bacon bits.
  6. To serve warm the bread pudding in a 425 degres F oven just until warmed through. You are trying to make the outside slightly crispy and the center to remain moist.
  7. Spoon some compote and cider caramel on the plate and top with vanilla ice cream.
  8. Finish by sprinkling the bacon bits around the plate.
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