5. Pour the batter into a greased 9-inch skillet, baking pan, or muffin tins. Bake until a fork inserted in the center comes out clean, 30 to 35 minutes.
Jeff's Thoughts on Maple Butter:
"You can't go wrong with sweetened butter served on biscuits, waffles, pancakes or even on a slice of toast. Butter rules. But watch the intake as a lot of butter is not good for the heart. Maple syrup and honey were favorites in my home when I was a child. I remember my mother would often bring honey home in a bear-shaped container for my big sister and me. Aside from drizzling the honey on pancakes, we mostly used it in peanut butter sandwiches when we had no jelly."
8 tablespoons (1 stick) unsalted butter, softened
¼ cup pure maple syrup
1. Stir the butter and syrup together with a fork in a small bowl. Set aside until ready to use.
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Jeff's Thoughts on Chocolate S'more Bread Pudding:
"My granddaddy's bread pudding was so good, everyone came over to his house for it, especially my wife, Stacy, when she was craving sweets during her pregnancies. Granddaddy would save the ends of my grandmother's raisin bread and freeze them until he had enough to make a pudding. I never got his recipe, but I came up with one that I think would make him proud. I'm sure he'd have something to say about me adding marshmallows and chocolate chips, but that's granddaddy!"
3 large eggs
4 cups milk
1 cup sugar
½ cup chopped pecans
1 cup small marshmellows
½ cup small bittersweet chocolate chips
1 ½ teaspoon ground cinnamon
¾ teaspoon freshly grated nutmeg
1 tablespoon pure vanilla extract
1 teaspoon molasses
1/8 teaspoon salt
3 tablespoons unsalted butter, melted
10 slices pecan-raisin bread
Vanilla Bean Ice Cream
1. Whisk the eggs in a large bowl. Add all the other ingredients except the bread and the ice cream and stir to combine.
2. Cut the bread into small cubes and fold it into the egg mixture. Let stand for an hour, making sure the bread is immersed in the liquid.
3. Preheat the oven to 350 degrees.
4. Scrape the bread mixture into a 13-by-9 inch baking dish. Bake until the center is set, about 30 minutes. Serve warm with a scoop of ice cream.