Maple and Dried Fruit Bread Pudding
- 1 1/2 cups milk
- 1/4 cup unsalted butter, melted
- 1/2 cup maple syrup
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Large pinch salt
- 8 cups (about 8 ounces) day-old bread, cut into 1-inch cubes and lightly toasted
- 1 cup mixed dried fruits, such as raisins and diced dried apples, figs or prunes
- Raw (demerara) sugar, for sprinkling (optional)
1. Preheat the oven to 325 degrees F. Grease a small (6 cup capacity) baking dish. In a small saucepan, warm the milk with the butter until the butter melts. Let cool slightly.
2. In a large bowl, whisk together the maple syrup, eggs, vanilla, cinnamon, nutmeg and salt. Whisk in the milk and butter. Add the bread and dried fruit and toss to coat. Let sit 10 minutes.
3. Turn the bread mixture into the prepared baking dish and sprinkle the top with a little raw sugar if desired. Place the baking dish in a larger roasting pan and fill the roasting pan with enough very hot tap water to come halfway up the sides of the baking dish. Bake until the custard is just set, about 30 minutes. Let cool for 10 minutes before serving.
- Find out more about this recipe on Mom Appetit's blog.