Ingredients
- 1 tart shell
- 2 cups cubed stale brioche
- 1 cup Quebec maple syrup
- 2 cups heavy cream
- 3 eggs
- 1 tsp vanilla extract
Method
- Preheat oven to 165°C (330°F).
- Arrange brioche cubes in the tart shell.
- Whisk maple syrup, cream, eggs, and vanilla.
- Pour the custard over the bread cubes.
- Bake for 40 minutes until the custard is set.
Conversion and rationale
Original sweetener (classic version): 150 g white sugar
Conversion used: Replace sugar with 150ml maple syrup; reduce cream by 30ml; lower oven temp by 15°C.
Why Quebec maple syrup: Transforms a classic bread pudding into a sophisticated tart using local Quebec syrup.
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 →