WSVN — Father’s Day is this weekend. We have a recipe to show him just how sweet he is. Time to grab a Bite with Belkys.

The Chef: Kivanc Kaymak
The Restaurant: Chez Bon Bon at the Fontainebleau Miami Beach
The Dish: Maple Bread Pudding

2 cups toasted croutons (cut from a whole loaf of bread)
For Maple Soaking Liquid
2 cups cream
1/2 cup Maple Syrup
Pinch Salt
8 each egg yolks (beaten)
Caramel Sauce
1 cup sugar
1 Tbsp. corn syrup
1 cup cream
1 Tbsp. butter

Method of Preparation:
-Start by trimming off the crust of a loaf of whole bread and then cut into one inch cubes. Put the cubes into an 8 X 8 baking dish and bake at 325 degrees for about 15 minutes- this dries out the bread to better absorb the custard.

– For the custard, pour heavy cream into a pot and add maple syrup and salt. Add beaten eggs to another bowl, and when the cream is hot, add a little at a time to the eggs and blend. This is called tempering, and it heats the eggs slowly so they don’t scramble. When the eggs are hot, add in the rest of the hot cream. Stir, then strain it, and pour it over the bread. Let soak several minutes.

– Put the uncooked bread pudding into a larger pan and fill it about halfway with hot water to keep it moist. Bake at 285 degrees for 45 minutes.

– For the caramel sauce, bring more heavy cream to a boil, then set it aside. In another pot, heat sugar and dissolve it slowly…a little at a time. When the sugar has melted- add corn syrup and butter and let it melt. Then slowly add the hot cream.

– When the bread pudding is ready, take it out of the oven and top it with the caramel sauce.

* If you’d like to make a simple version of this recipe, skip the caramel sauce and drizzle maple syrup over the top of the bread pudding after it comes out of the oven.

To Plate:
-Plate the bread pudding with a big scoop of vanilla ice cream and serve hot.

Serving suggestion: Cappuccino

Serves: 4

Chez Bon Bon
Fontainebleau Miami Beach
4441 Collins Ave
Miami Beach, FL

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