What better way to highlight Mother’s day and celebrate your lovely mom than with a Family Brunch? Since it’s also the time of maple tapping, enjoy together this decadent croissant pudding recipe with maple syrup!

Day old croissants are ideal for this recipe! Ask your local bakery/pastry shop for croissants from the previous day, usually sold in bags of 4 or 6. Do not worry if they are a bit dry, it will be just as delicious!

To add a taste of maple, use amber maple syrup. It has a more pronounced flavour and it is less expensive.

Ingredients:

Maple crème anglaise:
• 7 extra-large egg yolks
• 2/3 cup dark or amber maple syrup
• 1 cup of 3.25% milk, very hot
• 2/3 cup 35% cream

Pudding:
• 5 large day-old croissants
  (2-days-old work as well!)
• Maple crème anglaise
• Maple sugar

Optional:
• Whipped cream and fresh strawberries or ice cream for garnish

Preparation:

Maple crème anglaise:
1. in a heavy bottomed saucepan or double boiler, out of the heat, whisk the egg yolks and maple syrup until the mixture is smooth.
2. Slowly add the hot milk, whisking constantly.
3. Add the cream and cook over very low heat. Stirring constantly with a wooden spoon or spatula, scrapping the bottom and corners of the pan until the cream thickens and coats the back of the spoon.
4. Remove from heat.

Pudding:
1. Preheat oven to 375° F (190° C).
2. Place the croissants cut into thick slices in a 20 x 20 cm, well buttered pan.
3. Pour the maple crème anglaise prepared earlier over the croissants and try to soak all the croissant slices, crush everything lightly with a fork.
4. You can sprinkle maple sugar chips over the top.
5. Bake all for about 25 minutes, checking occasionally.

Let cool and serve. You can garnish with some whipped cream and strawberries or vanilla ice cream on top before serving!

Photo by: jules:stonesoup