Prep time: 15 minutes. Rest time: 1 1/2 hours Cook time: 1 hour Total time: ~3 hours
- 1 loaf of English Muffin bread, cubed in thick cubes (4 cups) (You can substitute any bread; baguette, cinnamon raisin bread are also delicious.
- 1/2 cup unsalted butter, melted
- 3/4 cup whole milk
- 2 cups heavy cream
- 4 large eggs, beaten
- 1 TBS maple syrup
- 1/2 cup sugar
- 2 1/2 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp kosher salt
- 2 tsp vanilla extract
Preheat oven to 350* In an 8-inch square pan, toast cubed bread in the middle of the oven until bread is crisp but not golden, about 5-7 minutes. Mix melted butter in with bread, tossing to coat bread completely. In a medium bowl, whisk together milk, cream, eggs, maple syrup, sugar, cinnamon, nutmeg, salt, and vanilla. Pour over bread, stirring to coat. Cover and chill pudding at least 1 1/2 hours. Bake pudding in middle of oven until it just sets but still trembles slightly, about 50-55 minutes. Serve warm or at room temperature.
Adapted from “The Unofficial Downton Abbey Cookbook” by Emily Ansara Baines