Apple Scone Bread Pudding with Maple Lavender Sauce
Grab a few Apple Lavender Scones from the farm stand, let them sit out a day, and they become the best bread pudding of the season. Warm custard, tender apple pieces and a buttery maple sauce poured over the top.
Grab a few Apple Lavender Scones from the farm stand, let them sit out a day, and they become the best bread pudding of the season. Warm custard, tender apple pieces and a buttery maple sauce poured over the top.
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Why this pairing works
Scones are sturdier than sandwich bread, so they soak up custard without turning mushy. The apple and lavender are already baked in, and maple ties it all together.
Serves 6 to 8 Prep 15 min + 20 min soak Cook 40 min
Ingredients
- 6 Lavender Scone (Apple), a day old, cut into 1-inch cubes
- 4 eggs
- 1 1/2 cups milk
- 1/2 cup heavy cream, plus 1/4 cup for the sauce
- 1/2 cup Lavender Maple Syrup, divided
- 1/8 tsp Lavender Extract
- 1/2 tsp cinnamon
- 1 pinch salt
- 3 Tbsp butter, for the sauce
Directions
- Butter an 8x8 baking dish and spread the scone cubes in it.
- Whisk the eggs, milk, 1/2 cup cream, 1/4 cup maple syrup, lavender extract, cinnamon and salt. Pour over the scones and press them down gently. Let soak 20 minutes.
- Heat the oven to 350°F. Bake 35 to 45 minutes, until puffed and golden and the center reaches 160°F (a knife in the center comes out clean).
- For the sauce, simmer the butter, remaining 1/4 cup maple syrup and 1/4 cup cream for 2 to 3 minutes, until slightly thickened.
- Cool the pudding 10 minutes, then spoon it into bowls and pour on the warm sauce.
Serve it with: Lavender Ground Coffee (Lavender Fields)
Make it your own
- Use Blueberry Lavender Scones in summer.
- Add a scoop of vanilla ice cream and call it a harvest sundae.
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