Ingredients
- 300 g day-old brioche or bread, cubed
- 500 ml whole milk
- 180 ml Québec maple syrup
- 3 large eggs
- 60 g raisins
- 45 g unsalted butter, melted
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp salt
Method
- Heat the oven to 165 °C and butter a it 2 L baking dish.
- Whisk milk, maple syrup, eggs, vanilla, cinnamon, and salt.
- Fold in the bread and raisins, then rest for 15 minutes so the custard absorbs.
- Pour into the dish, drizzle with butter, and bake for 45–50 minutes until puffed and set.
Conversion and rationale
Original sweetener (classic version): 150 g granulated sugar
Conversion used: Replace 150 g sugar with 180 ml maple syrup; reduce the milk from 560 to 500 ml; bake at 165 °C instead of 180 °C (−15 °C).
Why Quebec maple syrup: Maple enriches bread pudding with caramel notes that suit raisins, cinnamon, and buttery bread. It also gives a humble leftover dessert a distinctly Québec character.
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 →