maple bread pudding

Preparation : 20 minutes

Baking : 25 minutes

Refrigeration : 1 hour

Ingredients

5 eggs

1/2 cup (125 ml) milk

1/2 cup (125 ml) 35% cream (cashew nut cream is an option, see note below)

1/3 cup (80 ml) maple syrup

2 tsp. (10 ml) vanilla extract

1-day-old baguette, cut into cubes (6 cups / 1.5 litres)

1/4 cup (60 ml) coarsely chopped pecans

2 tsp. (10 ml) granulated maple sugar

Maple syrup or maple butter (optional)

Softened butter or coconut oil for the mould

1. Preheat the oven to 350°F (180°C).

2. In a big bowl, beat the eggs, milk, cream, maple syrup and vanilla. Add the cubes of bread and mix well. Refrigerate for 1 hour.

3. Generously butter or oil a 12-cavity muffin pan.

4. Divide the mixture among the moulds, packing the bread cubes together. Sprinkle the pecans and maple sugar on top.

5. Cook on the middle rack of the oven for 25 minutes. Let cool.

6. Use a thin blade around the breads to carefully remove them from the moulds. If desired, drizzle a dash of maple syrup or maple butter on top.