Cinnamon Maple Bread Pudding

Ciabatta bread pudding with a hint of maple; goes great with a cinnamon-bourbon creme anglaise


26-30 muffin size individual servings


8 Eggs 1 Quart Heavy Whipping Cream 1 Cup Sugar 1 Cup Maple Syrup 1 Tablespoon Vanilla Extract (1) 1½ # Loaf Ciabatta Bread Cut Into ¾” Cubes, Stale Or Fresh 2 Tablespoons Cinnamon 2 Teaspoons Nutmeg ½ Teaspoon Ground Cloves 4 Small Boxes Raisins

Nutritional information

No nutrition information available


Preheat oven to 375 degrees Whisk together eggs, sugar, syrup, & vanilla in large mixing bowl. Add bread cubes. Toss mixture to coat. Let stand at room temp for 1 hour to soak into bread. Stir lightly occasionally to incorporate. Careful not to break the bread cubes up too much. While soaking bread, prepare baking dish (either a 2” half pan or individual baking dishes) by buttering all sides liberally, and placing on baking sheet. Bake on center rack of oven 1 hour- 1 hour 20 minutes. Or until golden brown and set. Serve with cinnamon-whiskey sauce