Maple Bread Pudding
These are the ingredients, it's a very simple set. It's simple enough and flexible enough that you can play around with the balance of spice and sweet, egg and milk, bread and pudding with pretty good success.
4 cups very stale bread, cut into cubes (for this time I'm using a mixture of old cornbread and dinner rolls. *hint* cut the bread into cubes before it goes stale)
6 eggs, beaten
4 cups milk
1 cup maple syrup (real stuff, from a goddamned tree, pretend syrup will not have a good consistency)
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt (kosher or sea salt, not iodized)
touch of almond extract
Butter or use cooking spray on a ceramic or glass baking pan.
Scald the milk on top of the stove.
Put the stale bread cubes into the pan.
Beat the eggs until they are lemon yellow. Add in the dry spices while the mixer is at stir.
Before you measure the syrup spray the inside of the measuring cup with cooking spray. This will reduce the amount of leavings in your measure.
Temper the scalded milk into the egg mixture a little at a time to avoid scrambling your custard.
Pour the custard over the bread crumbs and pat down smooth. Be sure to allow the crumbs 10 to 15 minutes to soak up the custard.
I like to spread a bit more ground nutmeg over the top right before
It goes into the 350° oven for 45 minutes.
Until it looks like that.
Serve warm, with ice cream, whipped cream, or hard sauce.