Scrapple Bread Pudding

Ingredients

½ lb scrapple

4 cups brioche or challah, cubed

2 cups heavy cream

3 eggs

1/a cup brown sugar

¼ cup maple syrup

1 tsp vanilla

½ tsp cinnamon

Pinch salt

Pecans

Salted Caramel

72 cup sugar

2 tbsp butter

¾ cup warm heavy cream

Flaky salt

Directions

1. Candied Scrapple     Dice scrapple small.Cook until deeply crispy. Add 2 tbsp maple syrup + 1 tbsp brown sugar. Let it caramelize and get sticky. Cool slightly.

2.   Custard     Whisk eggs, cream, sugar, maple, vanilla, cinnamon, salt. Fold in bread cubes + scrapple. Let soak for 10 minutes.

3. Bake (Individual) Butter 6-8 ramekins (or muffin tin wells). Fill¾ full. Bake at 350°F for 30-40 minutes until golden and just set in center. They should jiggle slightly but not look wet. Let cool for 10-15 minutes so they hold shape.

4.   Quick Salted Caramel Melt sugar until deep amber. Stir in butter. Slowly whisk in warm cream. Add flaky salt.

2-Hour Game Plan

0:00-0:15 - Dice+ caramelize scrapple

0:15-0:25 - Make custard+ soak bread

0:25-1:05 - Bake (30-40 min)

While baking - Make caramel+ whip cream Last 15 min - Cool slightly + enjoy