Ciabatta bread pudding with a hint of maple; goes great with a cinnamon-bourbon creme anglaise
26-30 muffin size individual servings
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
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