Maple Bread Pudding

Last week I made a couple of loaves of organic whole grain raisin bread. For some reason only one loaf got eaten, and I found myself with a whole loaf of stale raisin bread.  Also, with maple syrup production in full swing, I had a little of last year’s syrup that I wanted to use up.  Maple Bread Pudding was the solution to my overabundance of stale bread and old maple syrup.

This recipe uses stale bread. I’m telling you, the texture of the finished pudding won’t be right if you use fresh bread. If you don’t make your own bread, then something like stale french bread from your local bakery can be used. However, don’t use that soft chemical laden stuff that masquerades as bread.

Maple Bread Pudding
6 to 7 cups roughly cubed stale bread
6 eggs
2 1/2 cups milk or half & half
1 1/2 cups amber or grade B maple syrup. Save your good light stuff for pancakes.
1 teaspoon salt
1 teaspoon fresh grated nutmeg
1 teaspoon cinnamon
Specks scraped from 1/2 a vanilla bean, or 1 teaspoon vanilla extract

Place bread cubes in a buttered 9 x 11 baking dish. Whisk together milk, eggs, maple syrup, salt and spices.  Pour egg mixture over bread cubes.  Place dish in refrigerator for about an hour.  It’s important to give the bread cubes plenty of time to absorb the liquid if you want your pudding to have a nice silky texture. I made mine up the afternoon before and refrigerated it overnight so that it was ready to bake on Sunday afternoon when I had the oven already heated for a roast chicken.

Place a roasting pan with about an inch of water in the oven, and preheat to 350. Place pan of bread pudding in the water and bake for about an hour.  I’ve discovered that it’s quite common for ovens to be out of calibration, and highly recommend the use of an oven thermometer when preheating.  I really need to get my oven calibrated. I have to turn my oven on to 420 to heat to an actual 350.

Remove bread pudding from oven and allow to cool for a little while.  Serve with a drizzle of  maple syrup and a couple of generous splashes of cream. This stuff is comfort food at it’s best!

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