Skip to main content

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.

Ready time: 1 hour, 10 minutes

Ingredients

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

Method

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 minutes 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 caramel when you serve this dessert to dress it up.

Report an error Editorial code of conduct
Comments

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to letters@globeandmail.com. Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to letters@globeandmail.com. Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff.

We aim to create a safe and valuable space for discussion and debate. That means:

  • All comments will be reviewed by one or more moderators before being posted to the site. This should only take a few moments.
  • Treat others as you wish to be treated
  • Criticize ideas, not people
  • Stay on topic
  • Avoid the use of toxic and offensive language
  • Flag bad behaviour

Comments that violate our community guidelines will be removed. Commenters who repeatedly violate community guidelines may be suspended, causing them to temporarily lose their ability to engage with comments.

Read our community guidelines here

Discussion loading ...

Due to technical reasons, we have temporarily removed commenting from our articles. We hope to have this fixed soon. Thank you for your patience. If you are looking to give feedback on our new site, please send it along to feedback@globeandmail.com. If you want to write a letter to the editor, please forward to letters@globeandmail.com.
Cannabis pro newsletter