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
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.
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