This old-fashioned bread pudding,with the essence of maple, is the perfect end to a simple supper. Just about any kind of bread will do, but brioche, panettone, croissants or good white bread, along with anything nutty and/or grainy, is especially good.
- 946.36-1064.65 ml bread, cubed
- 4 large eggs
- 295.73 ml milk
- 236.59 ml heavy cream
- 118.29 ml maple syrup (grade B preferred)
- 59.14 ml brown sugar
- 4.92 ml maple extract (or vanilla extract)
- 2.46 ml nutmeg
- 1.23 ml salt
- 29.58 ml decorator sugar (optional)
- 59.14 ml diced pecans (optional) or 59.14 ml walnuts (optional)
- Preheat your oven to 350°F and grease a 1 1/2-quart casserole or baking dish.
- Place the bread cubes into the prepared pan. Whisk the eggs, milk, cream, syrup, sugar, flavoring, nutmeg, and salt together. Pour over the bread cubes and let sit for 15 minutes to absorb the liquid. Press the cubes down into the liquid if the edges are dry.
- Bake the pudding for 35 minutes. Remove from the oven and sprinkle with the nuts and sugar. Return to the oven and bake for an additional 15 to 20 minutes, until the pudding has puffed up and is light brown around the edges. Remove from the oven and let stand for a few minutes-the pudding will sink as it sits; that's OK. Serve immediately, or reheat before serving.