Bread Pudding with Maple Custard Cream
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- Prep
- 10 MIN
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- Total
- 20 MIN
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- Serving
- 6
Ingredients
Bread pudding
- 4 eggs, beaten
- 80 ml (1/3 cup) brown sugar
- 500 ml (2 cups) Scotsburn milk
- 6 cups bread, cubed
Maple custard cream
- 6 egg yolks
- 375 ml (1 ½ cups) Scotsburn milk
- 60 ml (1/4 cup) sugar
- 45 ml (3 tbsp.) maple syrup
- Variety of berries
Directions
- Preheat oven to 160 °C (325 °F).
- In a deep bowl, whisk together the eggs and brown sugar. Add the milk and continue to whisk. Add the bread, stir, and let rest 5 minutes.
- Grease a 9 in. x 13 in. oven-safe dish. Pour the bread mixture into the dish and press down using your fingers. Bake in the centre of the oven for 20 minutes.
- While the bread pudding bakes, set a double boiler over medium heat, and whisk together the eggs, milk, and sugar until mixture thickens (approximately 10 minutes). Add the maple syrup and stir until combined.
- Serve the bread pudding drizzled with the custard cream and topped with berries.
Products in this recipe
Milk
Always fresh, always delicious, and always an excellent source of calcium, protein and vitamin D.
- Prep
- 15 MIN
- Total
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- Prep
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- Total
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