Vermont Maple Custard Bread Pudding

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2 cups whole milk
½ cup heavy whipping cream
4 large egg yolks
½ cup pure maple syrup
dash of salt
4 large egg whites
5 slices day-old bread, cubed
dash of nutmeg

1. Preheat oven to 350 degrees F.

2. In a small saucepan scald milk and cream. Set aside to cool slightly.

3. In a mixing bowl, combine and beat together the egg yolks, maple syrup, and salt. Stir milk mixture into the egg mixture gradually.

4. In a small bowl, beat egg whites to stiff-peak stage (not dry). Fold into custard mixture.

5. Spread bread cubes in a buttered 1½ quart baking dish. Pour custard mixture over bread cubes and dash with nutmeg. Place baking dish in a pan of hot water.

6. Bake 40-45 minutes, or until knife inserted near center comes out clean.

Cooking Tips
*Bakery-quality bread will make for a much better bread pudding.

Recipe Source: Bear Wallow Books

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