Name: DESERT DAZZLE DATE BREAD PUDDING
Ingredients: 1/2 tbsp Butter, softened for greasing; 6 oz Challah or brioche, cut into 1-inch cubes; 3 Large eggs; 2 1/2 cup Milk; 1/2 cup Sugar; 1 tsp Vanilla extract; 1 tsp Ground cinnamon; 1/4 tsp Ground ginger; 1/4 tsp Ground nutmeg; 1/2 cup Pitted chopped dried California grown dates; 1/3 cup Chopped toasted pecans; 1/2 cup Heavy cream; 1 1/2 tbsp Pure maple syrup; 1/4 cup Slightly crushed ginger snap cookies

Instructions

Preheat oven to 350F. Grease 6 (4-ounce) ramekins with butter.

Place bread in a large bowl, set aside. In a medium bowl whisk eggs, milk, sugar, vanilla, cinnamon, ginger and nutmeg. Stir in dates and pecans then pour mixture over bread cubes and fold to combine. Let stand 30 minutes folding over occasionally so bread gets soaked.

With a large spoon divide bread mixture into ramekins. Place ramekins in a 13x9x2-inch baking dish, pour boiling water into dish to reach halfway up the ramekins. Bake bread pudding until golden about 30 to 35 minutes. Remove ramekins onto a wire rack to cool 10 to 15 minutes.

In a medium bowl beat cream and maple syrup with an electric mixer until soft peaks form. To serve add a large dollop of whipped cream to bread puddings then sprinkle with ginger snaps. Serves 6

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DESERT DAZZLE DATE BREAD PUDDING