1/4 left over loaf of bread (either brioche or challah bread work best); whole loaves are usually about 1.5 lbs
2 large eggs
8 fl oz. heavy whipping cream
1/4 c. sugar
1/4 c. Vermont maple syrup (or another of good quality)
1 tsp. vanilla extract
1/4. tsp. nutmeg
1/2 tsp. cinnamon
Dash of salt
Small Loaf Pan, Medium Bowl, Whisk, Spoon or Spatula
1. Chop left over bread into cubes, approx. 3/4 inches and set aside
2. In a medium-sized bowl, whisk together eggs, cream, maple syrup, sugar, vanilla, spices, and dash of salt. Whisk gently until blended
3. Drop bread cubes into wet ingredient mixture and stir gently until bread is coated
4. Let mixture sit for about an hour at room temperature, stirring occasionally
5. Preheat oven to 375 degrees.
6. When bread pudding mixture is done ‘marinating’ and bread is fully soaked, turn mixture into greased small loaf pan and make sure it is evenly distributed. Place in oven for about 40 minutes or until bread is puffed up, the top is golden brown, and a toothpick inserted in the center comes out cleanly.
7. Remove from oven and enjoy!
This bread pudding can be eaten straight out of the oven with a scoop of ice cream, but the flavor and texture really comes together if you let it refrigerate for about an hour.
Note: Measurements in this recipe are for a small portion. Feel free to enhance depending on your desired amount of servings (ie. using a full loaf would require 4x the measurements indicated)