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MAPLE DECADENCE BREAD PUDDING
- 1/2 pound sliced bread, crust removed
- 12 large egg yolks
- 1 cup plus 2 Tbsp Maple Syrup
- 4 cups heavy cream
- DirectionsCut bread in 1/2 inch cubes and toast until golden brown. Spread evenly in pan. Whisk together yolks and syrup. Heat cream until hot to touch. Gradually whisk cream into egg mixture and strain over bread. Place plastic over bread to submerge. Let stand until bread is soaked. Cover with foil and bake in water bath for one hour and 15 minutes or until custard is set (350 oven). Drizzle with warm syrup and serve.
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