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Bread Pudding with Maple Custard Cream

  • Prep
    10 MIN
  • Total
    20 MIN
  • Servings

Bread Pudding with Maple Custard Cream


Bread pudding

  • 4 eggs, beaten
  • 80 ml (1/3 cup) brown sugar
  • 500 ml (2 cups) Neilson organic milk
  • 6 cups bread, cubed


Maple custard cream

  • 6 egg yolks
  • 375 ml (1 ½ cups) Neilson organic milk
  • 60 ml (1/4 cup) sugar
  • 45 ml (3 tbsp.) maple syrup
  • Variety of berries


  1. Preheat oven to 160 °C (325 °F).
  2. 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.
  3. 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.
  4. 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.
  5. Serve the bread pudding drizzled with the custard cream and topped with berries.
  • Prep
    15 MIN
  • Total
    25 MIN

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