photo: Julie Van Rosendaal

I love the taste of warm bread pudding with whipped cream or ice cream. It is perfect for breakfast, dessert or afternoon snack. And it is a great use of leftover challah! I like vanilla bread pudding, chocolate bread pudding, coconut bread pudding ^[1] and this new maple version.

8 eggs
4 cups vanilla soy milk
1 cup brown sugar
1 cup maple syrup
1 teaspoon vanilla
1(about 1-pound) challah, torn into small pieces
1 teaspoon cinnamon
¼ cup margarine, broken into small pieces

Whisk together eggs, soy milk, brown sugar, maple syrup and vanilla. Add bread and stir until all pieces are covered with liquid. Cover and chill for 1 hour. Preheat oven to 350 degrees. Pour mixture into greased 9 x 13-inch pan. Sprinkle with cinnamon and dot with margarine. Bake for 45 minutes – until top is golden brown.