Recipes: Tapping into the Michigan Maple

Inside the Ingredients

By Nora Rae Pearl | Jan. 18, 2025

One could make the argument, what’s more Michigan, cherries or maple? And by maple, of course we mean maple syrup. Tap into your Michigan roots with these recipes that honor the ingredients grown in the land we love and the trees that live on it.

Depending on the weather, we’re just a few months or even mere weeks out from maple syrup season. Producers like Old Mission Maple in Traverse City, Leelanau Peninsula Maple Sugar Bush in Northport, or the Griner Family Sugar Bush in Copemish will soon be tapping the trees that stand tall with us for a lifetime. With all the flavors maple has to offer, be sure to experience varieties such as golden, amber, or dark to find the syrup that best suits your taste buds.

Maple Brioche Bread Pudding

A maple sweetened, cherry studded, subtly spiced pudding made for dessert…or breakfast.

Bread Pudding Ingredients:
1 loaf of day old brioche, cut into 1/2-1” cubes
4 large eggs
1 1/4 cups milk
1 cup heavy cream
1/2 cup local maple syrup
1 1/2 teaspoons vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon sea salt
3/4 cup dried cherries

Maple Cream Sauce Ingredients
1 cup local maple syrup
1/2 cup heavy cream
2 tablespoons unsalted butter

To make the pudding: Preheat the oven to 350 degrees. Liberally grease a 9-inch baking dish with butter. In a large bowl, add the bread cubes. Set aside. In a medium bowl, whisk together the eggs through the salt until thoroughly combined. Pour over the bread. Stir until all the bread has been coated. Set aside for 15 minutes to allow the bread to soak up the custard. Stir in the cherries. Pour into the prepared dish. Bake for 35 to 40 minutes until firm when pressed in the center, or 165 degrees.

To make the cream sauce: Combine everything in a medium saucepan. Bring mixture to a boil over medium high heat, stirring occasionally. Lower heat to medium low, and continue to cook the mixture at a boil for around five minutes until it thickens. Watch carefully, as it will double in volume as it bubbles. Let cool for a few minutes off the heat. Pour half of the mixture over the bread pudding while warm. Allow some of the sauce to soak into the pudding before cutting. Save the remaining sauce for serving. Serve slices topped with whipped cream.

Maple Dalgona Coffee

Whipped espresso meets Michigan maple in this afternoon delight.

Ingredients
Whole milk
1 tablespoon plus 1 teaspoon instant espresso powder
2 tablespoons local maple syrup
2 tablespoons boiling hot water

To make: Steam enough milk to fill mugs two thirds of the way full. Combine the espresso powder, maple syrup, and boiling water in a medium-sized cup. Using a milk frother or a hand blender, whip the mixture until it triples in volume and has soft peaks. This will take a few minutes.

Divide the milk between the mugs, then top each with the espresso foam. Enjoy immediately. For a similar warm-weather treat, use cold milk poured over ice.