Maple Bread Pudding
Ingredients
- 8 cups cubed stale bread (suggestions: brioche or croissants)
- 3 cups heavy cream
- 1½ cups granulated sugar
- 1 tbsp cinnamon
- 2 tbsp maple extract
- 1 tbsp vanilla extract
- 6 eggs
- ½ cup maple syrup (plus extra for baking & serving)
- 3 tbsp melted butter to grease pie pan
- sprinkle of turbinado sugar (sugar in the raw)
- 2 tbsp butter, divided into pieces
Garnish (optional)
- powdered sugar
- maple walnut ice cream
Special Equipment
- 9" round pie tin
How-to
Make Custard & Assemble Pudding
- Place cubed bread in a large mixing bowl
- In a small saucepan, bring heavy cream to a simmer. Add sugar and stir to dissolve. Then remove from the heat and allow to steep for 15 minutes
- Whisk eggs into the steeped heavy cream and pour over cubes of bread. Stir to combine
- Add cinnamon, maple extract, vanilla extract and ½ cup maple syrup and mix in well
- Coat pie tin with melted butter and pour bread-custard mixture into the pie tin
- Cover with plastic wrap and refrigerate overnight for bread to absorb the custard
Bake & Serve
- Preheat oven to 350º
- Remove plastic wrap and top bread pudding with knobs of butter. Drizzle with maple syrup and sprinkle with turbinado sugar
- Bake 25 minutes at 350º until golden brown
Serving Suggestion
- Drizzle a little maple syrup on top, add a scoop of maple walnut ice cream, dust with powdered sugar and enjoy!