You can flavour bread pudding with a variety of flavours, such as nuts, dried fruit, or fresh apples. This is version uses maple syrup and raisins.
12 slices day-old white bread
3 large eggs, lightly beaten
4 tablespoons butter, melted
3/4 cup maple syrup
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups milk (2% or whole milk)
1/2 cup raisins
sugar for sprinkling
Grease a 9 x 9 “ pan. Set aside.
Preheat oven to 350 F.
Roughly cut bread into bite-size pieces
Put into a large mixing bowl. Set aside.
In a medium bowl combine eggs, melted butter, maple syrup, vanilla, cinnamon, salt, milk and raisins.
Whisk together and pour over bread. Stir until bread is soaked through.
Pour into baking dish.
Let sit for about 15 to allow the bread absorb the liquid.
Sprinkle with sugar.
Bake uncovered for 50 minuets to 1 hour until pudding is firm and crisping but still has a bit of a jiggle.
Cool slightly before slicing.
You can add some whipped cream or carame when you serve this dessert to dress it up.