Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon butter
  • 16 ounces bread (cut into 1-inch cubes (this is about 8-10 loosely packed cups))
  • 2 cups half and half (or milk or cream)
  • 6 large eggs
  • 1/4 cup pure maple syrup
  • 1/8 teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon grated nutmeg
  • 2 teaspoons vanilla extract
  • 1 cup powdered sugar (sifted)
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • dash of salt

Instruction

  • Cube the bread into 1-inch cubes. Spread the bread cubes out onto a large sheet pan and allow the bread to dry out at room temperature for 4-12 hours. If time does not permit, dry the bread quickly in a 300-degree F oven for 15-20 minutes.
  • Grease a 9x13 baking dish with 1 tablespoon of butter and place the cubed, dried-out bread inside the casserole dish in an even layer.
  • In a large mixing bowl, whisk together eggs, maple syrup, milk, vanilla, salt, cinnamon, and nutmeg until well combined. Pour this mixture over the cubed bread, lightly tapping the bread down to be fully submerged in the custard. 
  • Cover the casserole with plastic wrap and refrigerate for a least 8 hours or up to 18 hours.
  • When ready to bake, preheat the oven to 350 degrees F. Remove the casserole from the refrigerator while and allow it to come to room temperature as the oven preheats.
  • Once the oven has preheated, remove the plastic wrap and cover the baking dish with foil. Bake covered for 30 minutes. After 30 minutes, remove the foil and bake for additional 15 minutes.
  • Serve warm with glaze and/or additional maple syrup.