This is a delightful bread pudding. We made it in ramekins but you could also make it in a six-cup baking dish. In a baking dish, you may need to increase the baking time—just test it with a knife for doneness.
2 large eggs
2 cups milk
2/3 cup maple syrup
1 teaspoon vanilla extract or rum flavoring
1/4 teaspoon salt
5 slices of white bread cut into 1-inch cubes
1/2 cup dried cranberries
- In a mixing bowl, combine the eggs, milk, maple syrup, flavoring, and salt. Whisk together well.
- Stir in the bread cubes and cranberries. Let sit 5 minutes.
- Turn into six buttered one-cup ramekins. Set the ramekins in a large baking pan of water. Pour hot water into baking pan to a depth of about 1 1/2 inches. Bake for 45 minutes at 350 or until a knife comes out clean.
- Let cool in the ramekins. Once cool, use a soft silicone spatula to loosen the pudding from the ramekins. Turn the puddings out on individual plates for serving and drizzle with the sauce.
Baker’s notes: Cooking times may vary substantially depending on the pan, the amount of water added to the pan, and the temperature of the water. The pudding will be done when the eggs set. The knife test is simple and reliable.
We used our little blue spatula to loosen the puddings from the ramekins, turned each pudding into the palm of our hands, and then reinverted them onto serving plates. It was easy and simple.
For the sauce
4 tablespoons butter
1/2 teaspoon cornstarch
1/4 cup cream
1/2 cup granulated sugar
1/2 teaspoon vanilla
Melt the butter in a pan. Stir in the cornstarch. While stirring and over medium heat, drizzle in the cream. Add the granulated sugar and stir until dissolved. Cook over medium heat until the mixture is thickened and bubbly.