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Maple Bread Pudding

I have been making this delicious bread pudding since the early 90s, but recently I made it with some leftover brioche. The results were company-worthy. Combining maple syrup, light spices, and rich bread into a mixture of eggs and milk is always appetizing but steaming it this way guarantees a light, silky texture.

Maple Bread Pudding

Preheat the oven to 325°F 

3 slices of day-old bread

2 tablespoons soft butter

3 eggs

½ cup maple syrup

½ teaspoon cinnamon

Pinch of ginger

Pinch of salt

2 ½ cups milk

1/3 cup raisins

Butter both sides of the bread. Leave the crusts on bread but cut each piece into 4. Place in a 1 ½ quart casserole. Sprinkle raisins on top. 

Beat the eggs, add spices, then syrup, and finally the milk. 

Pour liquid over bread and raisins. Let stand for 20 minutes. With a fork, gently submerge any bread that has risen to the surface. 

Set the dish into a pan of warm water. Cover the entire pan in foil. Bake one hour at 325°F 

This recipe makes 4 to 6 servings and is delicious hot or cold.