Maple Bread Pudding

• 4 tablespoons (1/2 stick) unsalted butter
• 1/2 pound white bread, cut or torn into chunks no smaller than 1 inch in diameter
• 1 cup milk plus 1 cup cream or a total of 2 cups half-and-half
• 4 eggs
• 3/4 cup maple syrup or sugar
• 1/2 teaspoon ground cinnamon
• Small grating of nutmeg
• Pinch of salt
• Whipped cream for serving (optional)

1. Butter a 10- or 12-inch souffle or baking dish and put the bread in it.
2. Cut the remaining butter into bits and combine it with all the other ingredients; pour over the bread.
3. Submerge the bread with a weighted plate and turn the oven to 350F.
4. When the oven is hot, remove the plate (scrape any butter back onto the bread) and bake until the pudding is just set but not dry, 45 to 60 minutes.
5. The top will be crusty and brown.
6. Serve hot, warm, or at room temperature, with or without whipped cream.

butter, white bread, milk, eggs, maple syrup, ground cinnamon, grating of nutmeg, salt, serving

Taken from www.epicurious.com/recipes/food/views/maple-bread-pudding-386829 (may not work)