Ingredients
- 300 g day-old whole-grain bread, cubed
- 2 medium apples, diced
- 500 ml 1% milk
- 3 large eggs
- 150 ml Québec maple syrup
- 5 ml vanilla extract
- 3 g ground cinnamon
- 1 g salt
- 30 g raisins
Method
- Heat the oven to 175 °C and lightly oil a 20 cm baking dish.
- Whisk milk, eggs, maple syrup, vanilla, cinnamon, and salt.
- Layer bread, apples, and raisins in the dish; pour the custard over and rest for 10 minutes.
- Bake for 40–45 minutes, until puffed and just set.
Conversion and rationale
Original sweetener (classic version): 150 g white sugar
Conversion used: Replace 150 g sugar with 150 ml maple syrup; reduce the traditional 560 ml milk by 60 ml and bake 15 °C below the usual 190 °C.
Why Quebec maple syrup: Whole-grain bread and apples add fiber and natural texture, while low-fat milk reduces richness without drying the pudding. Maple complements the apples with a gentle caramel finish.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →