Bread pudding is satisfying in that it is delicious comfort food that also happens to use up the loaf of day-old bread you were otherwise going to toss. In its simplest form, it is custard that gets extra body from the bread to form something that is like a moist, eggy cake. It is generally not sweet enough on its own and will usually get a caramel or cream sauce on top. This recipe makes it extra easy by simply using maple syrup. Nearly any of our barrel-aged syrups would be delicious with it, but I highly recommend the Banana Rum Infused or Pineapple Upside-Down Maple Syrup.
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