Yields:
12 Servings
Difficulty: Easy
Prep Time: 1 Hr 5 Mins
Cook Time:
1 Hr 20 Mins
Total Time:
2 Hr 25 Mins
What started out in 11th & 12th century England as a way to use up stale bread has become quite the trendy dessert and this recipe gives it a maple twist.
CandiAnne’s Note: We were stationed at Fort Drum, NY for 4 1/2 years and maple weekend is a huge thing there. You can visit numerous producers, taste their wares, and grab some syrup or other goodies on your way out. In 2007 while visiting the various producers I picked up a bunch of recipe pages on all sorts of categories that were put out by Eat Smart New York which is part of the Cornell Cooperative Extension. These pages were funded by them and the USDA Food Stamp Program.
Ingredients
Adjust Servings
Instructions
- Arrange the bread cubes in a single layer on a baking sheet, And bake at 325 degrees for 10 minutes.
- Coat an 8" baking dish with a cooking spray of your choice, And place bread cubes inside.
- Combine the rest of the ingredients, except the raisins, In a medium bowl. Stir with a wire whisk until well blended.
- Stir in the raisins, And pour the mixture over the bread, tossing it gently to coat. Let the mixture stand for 40 minutes.
- Bake at 350 degrees for 1 hour and 10 minutes or until pudding is set.