Maple Bread Pudding
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INGREDIENTS 8 to 10 slices challah or other white bread
3 eggs
3/4 cup pure maple syrup
3 cups vanilla flavored soy milk
Pure maple syrup
Butter Brickel bits or milk chocolate toffee bitsTrim the crusts from the bread slices and cut it into 1/2-inch cubes. Place the cubes on a baking sheet and toast in a 375 degree oven until golden brown, 5 to 8 minutes. Turn the bread cubes twice to brown them evenly.
Crack the eggs into a large bowl. Whisk in the maple syrup and the vanilla flavored soy milk. Lightly butter a 8 x 8-inch baking dish. Place the bread cubes in the baking dish and pour the soy milk mixture evenly over the bread. Let stand for 20 minutes. Press the bread down occasionally with a spatula to help it absorb the liquid.
Preheat the oven to 375 degrees.
To bake the bread pudding in a water bath, place the pan of bread pudding in a larger baking dish. Pour enough hot tap water into the larger baking dish to make a depth of about 1-inch.
For a soft moist top on the bread pudding, cover the pan with aluminum foil. For a toasted, caramelized top, bake uncovered.
Place the bread pudding and water bath in the oven and immediately reduce the heat to 325 degrees. Bake until firm in the center, about 1 hour and 15 minutes.
To serve, place portions of the bread pudding on dessert plates, drizzle with maple syrup and sprinkle with butter brickel bits or milk chocolate toffee bits. Serve warm.
Makes 4 to 6 servings