Maple Sugar Bread Pudding
Serves: 8
  • Soft butter for buttering the baking dish
  • 6 eggs
  • 1½ cups half and half
  • ½ cup maple syrup, plus 1 tablespoon for drizzling on top
  • 1 teaspoon vanilla
  • Pinch salt
  • 6 chocolate croissants, chopped into pieces
  • 1 cup maple sugar, plus 1 tablespoon for sprinkling on top
  1. Preheat oven to 375 degrees F.
  2. Butter a 2 quart baking dish
  3. In a big bowl, using a fork, mix the eggs, half and half, maple syrup, vanilla and salt.
  4. Add the croissant pieces to the egg mixture and toss until well coated. Allow the croissants to soak up some of the liquid for a minute or two.
  5. Stir the sugar into the croissant mixture.
  6. Transfer the mixture to the prepared baking dish.
  7. Sprinkle the top with a tablespoon of the maple sugar and drizzle with 1 tablespoon of maple syrup.
  8. Bake for approximately 40-45 minutes, until tester comes out clean.
  9. Allow to cool slightly and firm up a bit before serving.
  10. Serve with Maple Sugar Glazed Pecans and a maple drizzle.
Recipe by Seasons in Vermont at