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Poor Man’s Bread Pudding

Poor Man’s Bread Pudding

By Chef Geneviève @oglemang
Transport yourself to a sugar shack with this classic dessert in a modern, food-waste–friendly version perfect for using up stale bread.
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

7 total
  • Butter (for the pan)
  • Water – 260 ml (¾ cup + ⅓ cup), divided
  • Maple syrup – 260 ml (¾ cup + ⅓ cup), divided
  • Bread (any kind) – 1.25 L (5 cups), cubed
  • Eggs – 4
  • Milk – 125 ml (½ cup)
  • Cornstarch – 15 ml (1 tbsp)

Directions

10 steps

  1. Step 1

    Preheat the oven to 180°C (350°F). Generously butter a 20 cm (8-inch) square pan.

  2. Step 2

    In a small saucepan, combine 180 ml (¾ cup) water and 180 ml (¾ cup) maple syrup. Bring to a boil over high heat. Remove from heat and set aside.

  3. Step 3

    While the syrup is heating, cut the bread into cubes.

  4. Step 4

    Directly in the baking dish, whisk together the eggs and milk using a fork.

  5. Step 5

    Add the bread cubes to the dish, mixing to fully soak them, and lightly press the mixture down. Pour the hot syrup from the saucepan over the bread.

  6. Step 6

    Bake for 50–60 minutes, or until the bread pudding is nicely golden.

  7. Step 7

    Using the same saucepan (off the heat), whisk together the remaining water (80 ml / ⅓ cup), remaining maple syrup (80 ml / ⅓ cup), and cornstarch.

  8. Step 8

    Bring to a boil over high heat, stirring continuously. Once it starts to boil, cook for 1 minute or until the sauce thickens. Remove from heat.

  9. Step 9

    Pour the maple sauce over the bread pudding and serve.

  10. Step 10

    Storage: Keeps 3 days in the refrigerator or 3 months in the freezer.