Maple Bourbon Bread Pudding

Preheat oven to 375

3 pounds of bread if wet, 
2 ½ pounds of bread if dry
1 cup golden raisins
1 cup dried cranberry
3 Tbsp butter
10 eggs – whisk until frothy
1 cup maple syrup
4 cups milk
1 cup sugar
2 tbsp vanilla extract
2 tsp cinnamon

Butter the 9 x 13 x 2” deep baking pan.

Cut bread crumbs into cubes.

Stir golden raisins and dried cranberries into the baking pan.

Mix the whisked eggs, maple syrup, milk, sugar, vanilla and cinnamon together.

Pour the egg mixture over the top and let stand for one hour.

Bake for one hour and let sit for one hour.

The sauce:
8 tbsp butter
1 cup sugar
¼ cup brandy or whisky
2 tbsp water
¼ tsp fresh ground nutmeg

Combine all ingredients for sauce and bring to a boil.
Add 1 egg at the end, stirring vigorously.

To Serve:  reheat in the oven 5-10 minutes and serve with a scoop of French Vanilla ice cream and drizzle bourbon sauce over the top.


Maple Bourbon Bread Pudding