This is a recipe from our old maple recipe book. This was developed by “Mom” or “Grammy” Aldrich, Roger’s Grandmother.
With the holidays right around the corner- we think its appropriate to share now (and being big fans of bread pudding it wasn’t so bad having to make some). We’ve paired it with a maple whipped cream that’s very easy to make.
1 1/2 Cup Milk
1/2 Cup Maple Syrup
5 Slices of your favorite bread, Cubed. We used our homemade oatmeal bread. This is the perfect recipe to use up “bread heels” or any stale bread.
Heat milk to “scald” (just before boiling, stir often). Mix with maple syrup. Add the cubed bread and stir to coat. Set aside until cool.
In a separate bowl, combine:
2 Eggs Beaten
1/2 Cup of Melted Butter (Allow to cool before adding to the eggs, so you don’t cook the eggs)
1/4 tsp salt
1 tsp nutmeg
1 tsp cinnamon
Combine this mixture with the now cooled bread mixture. Mix to combine.
Pour this into a greased baking pan.
Bake at 350 degrees for 40-50 minutes- or until a knife inserted comes out clean.
While this is cooking- prepare your Maple Whipped Cream.
1 cup of heavy cream
1/2 cup of maple sugar
Whip your cream until it is soft peaked- don’t go too far or you’ll end up with butter. Add your maple granulated sugar, and gently fold into the whipped cream
Refrigerate until ready to top the bread pudding with it (or hot chocolate, or apple pie…).
Serve with whipped cream while still warm! Enjoy!