Maple Bread Pudding

Spinach Dip


9 eggs
1 liter 35% cream
1 cup sugar
1 cup maple syrup
1 Tbsp vanilla extract
1 large loaf of brioche bread (we make our brioche in house allowing us to add a touch of cocoa to half the loaves to give the bread pudding a beautiful marbled look but not to fear — your will taste just as delicious)

Cooking Instructions

1. Cut the bread into large cubes and set in a bowl.

2. Whisk the eggs together and add the cream while still whisking.

3. Slowly add the sugar, maple syrup and vanilla extract while whisking the cream and egg mixture.

4. Add the liquid to the brioche cubes and stir a few times.

5. Let the mixture soak into the bread in the fridge for at least 1 hour, better if left longer, up to overnight is fine.

6. Preheat an oven to 350⁰F.

7. Butter a 9x11 pan or casserole dish and line with parchment paper.

8. Add the bread mixture to the pan and even it out, it should be roughly 2 inches thick.

9. Bake the pudding for approx. 40 minutes to 1 hour, check after 40 minutes with a toothpick it should pull out clean.

10. Let cool for a few minutes, can be served warm or keeps well in the fridge for 3–4 days.

Maple Whiskey Sauce
¾ cup 35% cream
¾ cup whiskey
¼ cup brown sugar

1. Add all ingredients into a sauce pot and bring to a boil.

2. Once at a boil turn down to a simmer and simmer for 5 minutes.

3. The sauce is now done, if you desire a thicker style sauce, you can continue to reduce on low until desired thickness is reached.

For more recipe ideas from Ontario Culinary click here