• 8 cups cubed stale bread (suggestions: brioche or croissants)
• 3 cups heavy cream
• 1½ cups granulated sugar
• 1 tbsp cinnamon
• 2 tbsp maple extract
• 1 tbsp vanilla extract
• 6 eggs
• ½ cup maple syrup (plus extra for baking & serving)
• 3 tbsp melted butter to grease pie pan
• sprinkle of turbinado sugar (sugar in the raw)
• 2 tbsp butter, divided into pieces

Garnish (optional)

• powdered sugar
• maple walnut ice cream

Special Equipment

• 9" round pie tin

Make Custard & Assemble Pudding

1. Place cubed bread in a large mixing bowl
2. In a small saucepan, bring heavy cream to a simmer. Add sugar and stir to dissolve. Then remove from the heat and allow to steep for 15 minutes
3. Whisk eggs into the steeped heavy cream and pour over cubes of bread. Stir to combine
4. Add cinnamon, maple extract, vanilla extract and ½ cup maple syrup and mix in well
5. Coat pie tin with melted butter and pour bread-custard mixture into the pie tin
6. Cover with plastic wrap and refrigerate overnight for bread to absorb the custard

Bake & Serve

1. Preheat oven to 350º
2. Remove plastic wrap and top bread pudding with knobs of butter. Drizzle with maple syrup and sprinkle with turbinado sugar
3. Bake 25 minutes at 350º until golden brown

Serving Suggestion

• Drizzle a little maple syrup on top, add a scoop of maple walnut ice cream, dust with powdered sugar and enjoy!