Ingredients
- 300 g day-old bread, cubed
- 3 large eggs
- 300 ml whole milk
- 90 ml Quebec maple syrup, plus 30 ml to serve
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 40 g raisins
- 20 g butter for the dish
Method
- Heat the oven to 175°C and butter a shallow baking dish.
- Whisk eggs, milk, 90 ml maple syrup, vanilla, and cinnamon.
- Toss in the bread and raisins; soak for 5 minutes.
- Transfer to the dish and bake for 20 to 22 minutes, until puffed and set.
- Serve warm with the remaining maple syrup.
Conversion and rationale
Original sweetener (classic version): 100 g granulated sugar
Conversion used: Replace 100 g sugar with 90 ml maple syrup and reduce the milk by 45 ml; bake at 175°C instead of 190°C, a 15°C reduction, to prevent excessive browning.
Why Quebec maple syrup: Maple reinforces the toasted bread, raisin, and cinnamon flavors while keeping the pudding moist. It is a practical use of Quebec maple syrup in a classic no-waste dessert.
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 →