Maple Bread Pudding
Bread pudding is one of those indulgent breakfasts (or breakfast for dinner!) to save for a special occasion. The creamy bread inside with the addition of maple syrup and the crunchy caramelized exterior are the perfect combination. Prepare this in advance and reheat on the morning after Thanksgiving for a delicious breakfast treat for all your guests. Adapted from WebsByMegan.
  • CourseMain Course
Servings Prep Time
8people 10minutes
Cook Time Passive Time
40minutes 30minutes
Servings Prep Time
8people 10minutes
Cook Time Passive Time
40minutes 30minutes
Ingredients
  • 8Slices Crusty Breador 4 Challah rolls
  • 2 Eggs
  • 1 egg white
  • 1/3Cup white sugar
  • 1 1/2Cups Milk
  • 1/2Cup Maple syrup
  • 1/2tsp ground cinnamon
  • 1/4tsp ground nutmeg
  • 1/4tsp Salt
  • 6TBS caramel sauce
Instructions
  1. Preheat the oven to 350 degrees F.
  2. If using crusty bread, cut into ¾ inch cubes. If you use the Challah rolls, I suggest tearing apart into approximately ¾ inch pieces (if you do this before you let the bread dry it is easier to tear).
  3. Place the cut or torn bread in a 9 inch by 9 inch baking dish.
  4. Whisk the eggs, egg white, and sugar together. Then stir in the syrup, cinnamon, nutmeg, and salt.
  5. Pour the mixture over the bread.
  6. Bake for approximately forty minutes, or until lightly browned on top and set in the middle.
  7. Drizzle warm caramel sauce over the top, and sprinkle with additional cinnamon.