Every summer, I get my share of the syrup from my maple trees in northern Vermont that my cousin John taps in the spring. I particularly like the dark syrup he produces, and I devise ways to use it in old-fashioned desserts like this one. I also use the tart apples from a Duchess tree that embraces the house. So I consider this dessert a gift of nature, and I hope you’ll find your own good sources for its ingredients.
Ingredients
Preparation
Peel and core the apple, and cut it into chunks. Heat a couple of tablespoons of water in a small heavy pot, and toss in the apple. Lower the heat, cover, and cook, stirring a few times, for about 5 minutes, or until the apple is soft; if it isn’t, cook a little longer, adding a splash more water if needed. Mix the bread pieces with the butter and maple syrup, then stir in the cooked apple. Transfer the pudding ingredients to a baking dish—a Pyrex one about 4 inches in diameter would be fine, as would a one serving shallow baking dish. Mix the sugar and cinnamon together, and sprinkle on top. Bake in a preheated 375° oven for 20–25 minutes, or until bubbly and brown on top. Eat with heavy cream, if you like.
