2 Cups Milk
1/3 Cup Real Maple Syrup
1 Tablespoon Sugar
1/2 teaspoon salt
1 teaspoon Vanilla
3 Cups cubed bread (Use good hearty bread that is a little stale, no wimpy Wonder bread for this!)
dash of Nutmeg
Preheat oven to 350 degrees. Grease an 8×8 casserole dish. You will also need a larger (9×13) pan for this recipe (to do a water bath).
In a small saucepan, heat the milk to the point where it is just beginning to simmer. Remove from heat. Stir in the syrup, sugar, salt, stirring until the sugar is dissolved. In a separate bowl, beat the eggs lightly. Gradually add the milk mixture to the eggs, adding just a little liquid at a time while continuously stirring it into the eggs (this tempers the eggs so the hot liquid does not cook them).
Add vanilla, and give the egg/milk mixture one last good beating to mix.
Pour the egg/milk mixture over the cubed bread and stir well. Let the mixture sit for five minutes before pouring it into a greased 8×8 casserole dish. Dust the top with nutmeg. Place the dish in a larger pan and add 1-2 inches of water into the larger pan (pouring carefully so you don’t get water into the bread pudding.) Bake 40-45 minutes, or until it no longer jiggles in the middle when you give it a shake. Cool a bit before cutting (I like to serve it warm, but not hot). This makes 9 regular squares or 12 little squares. Drizzle real maple syrup over the top of each piece when serving. This bread pudding is not overly sweet, so don’t skip the extra maple syrup on top – it really makes it just right!
If you love this recipe please enjoy and share!