Ingredients
- 10 c stale croissant bread packed cup, large dice
- 10 ea eggs
- 1 c milk any type will work
- ½ c maple syrup
- 1 Tbsp orange zest
- 1 pinch salt
- 1 tsp cinnamon
Instructions
- Preheat oven to 325°F. Grease a 9x9 baking dish; set aside.
- In a large mixing bowl whisk together all ingredients excluding bread cubes.
- Add bread cubes to custard. Press bread into custard so bread can absorb it. Let the mixture sit for 10 minutes.
- Pour mixture into prepared baking dish and bake for 1 hour. Test with a knife; stick knife into the center if it comes out clean it is finished. If not, continue to bake in 10 minute increments.
- Once bread pudding is finished baking let it cool before covering it and placing in refrigerator overnight.
- Cut along the edges, place a cutting board on top of baking dish and flip over. Cut bread pudding into ½ inch thick slices; cut slices in half.
- Heat a skillet on medium heat. Melt 1 teaspoon of butter or any fat of your choosing. Sear both sides of bread pudding slice for 3 minutes or until golden brown.
- Serve with warm orange maple syrup (just add a little orange zest while it's heating up), whipped cream, freash fruit or even as is. Enjoy!
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