Easter Sunday, circa 1967, pre-Easter Brunch at The Loveless Cafe, Nashville TN
That’s me, the tall one with the goofy yellow hat and cat-eye glasses. To my right is my sister Carole, the stormy-eyed tough kid seething in her frou-frou dress (I hate puffed sleeves !) My hand rests on top of baby brother Jim’s head, The Boy, clutching his musical Peter Rabbit (here comes Peter Cottontail, hopping down the bunny trail….) To my far left is sweet sister Barbara, demurring, (See, I really like my Easter outfit.)
This Brownie camera shot, no doubt taken by my mom, never fails to make me laugh. And not just because of our dorky of-a-time dress, or the family dynamic the image so aptly captures. It reminds me that sometimes the roots of your vocation are not obvious, but they are there, if you know where to look.
In this case, you’d have to look in that long plastic basket purse I was carrying.
Because it held a bottle of maple syrup.
Well, not this particular bottle, but you get the idea.
You see, I was the ultimate picky eater, and I knew we were going to the Loveless Cafe for brunch. The only thing I wanted to eat—correction, would eat—at the Loveless was a stack of pancakes.
The problem, which I gleaned with horror from a previous visit, was that they served Karo with those pancakes. Ugh. The little pitcher was filled with corn syrup. My stack was ruined.
I was not to be thwarted this time. I ferreted a bottle of the prized maple out of the pantry and tucked it (despite the stickiness risk) into that mammoth purse, which I lugged into church and then to the tables of Loveless. Easter brunch was saved.
Pretty crafty, eh?
And while I grew up hearing and thinking that I was a pain and a hopeless food-hater, someone who lacked a refined palate, or any palate at all, I came to realize that the bottle of maple syrup tucked in my purse told a different story.
It gave a hint that maybe this girl who loved maple syrup knew more about food than she realized. I mean, wouldn’t we all prefer maple syrup over corn on pancakes?
I write this today with those of you in mind who are picky, or have picky eaters in your family. Don’t despair. Inside that person there could be a great cook or chef or lover of good food. It can take time for that to emerge.
Often the things we seem to most reject, are the very things we end up embracing.
Pickiness is just another step along the path.
Today’s recipe makes a simple but delicious bread pudding—sweetened with maple syrup—-but not too sweet. You could spark it with some cinnamon or nutmeg, or add more dried fruit. I kept it basic–maple and vanilla bean, with a handful of sultanas. I wanted the maple flavor to shine through.
Like all bread puddings, it’s a terrific way to use up stale bread. To me, It’s more of a breakfast bread pudding than a dessert, although it could go either way.
I served it warm with some yogurt and bananas (two other things that the long ago picky eater wouldn’t touch!) and an extra drizzle of maple over the top.
MAPLE VANILLA BEAN BREAD PUDDING
3 cups half-and-half
1/2 vanilla bean, scraped
1 cup maple syrup
1 cup heavy cream
1 stale baguette, cut into cubes
1 cup sultanas
soft butter, to coat baking dish
Pour half-and-half into a large saucepan. Add vanilla bean. Heat until small bubbles form along the edges, stirring occasionally. Remove from heat and allow vanilla to infuse the half-and-half. Scrape the inside of the vanilla bean to get out all the vanilla paste. Stir in the maple syrup.
Place cubed bread into a large mixing bowl.
Pour vanilla-maple mixture over the cubes.
In a separate bowl, beat eggs and cream until well combined. Pour over the cubes.
Add the sultanas. Stir the mixture well.
Coat the bottom and sides of the baking dish with softened butter.
Spoon in bread pudding mixture. Allow it to rest and absorb for 30 minutes.
Bake in the center of a preheated 350 degree oven for 30 minutes. The bread pudding will become puffed and golden, and the custard will set.
Serve warm, with fresh fruit and yogurt, and, of course,
a pitcher of real maple syrup.