Instructions

1. Generously butter a 9-inch round pan that’s at least 3 -inches deep (we used a springform pan, but you can use whatever you have on hand. You can also use a casserole dish or 9 x 13-inch pan). Set aside.
2. In a large mixing bowl combine the milk, cream, maple syrup, eggs, maple extract, vanilla extract, and salt. Use a whisk to thoroughly mix until completely homogenous.
3. Add the bread pieces to the mixture and use a rubber spatula to fold together to evenly coat. Pour about half the mixture into the prepared pan. Set the other half aside.
4. Next make the filling. In a medium bowl combine the brown sugar and chopped nuts. Mix to combine Sprinkle about half of the sugar mixture all over the bread pudding in the pan. Top with the remaining half of the bread pudding and sprinkle the remaining sugar mixture all over the top.
5. Cover tightly with plastic wrap and put in the fridge to soak for at least 4 hours and up to overnight.
6. When you’re ready to bake, preheat the oven to 375°F. Remove the plastic wrap from your pan. Bake for  40 to 45 minutes or until the bread pudding has puffed up and is golden brown all over.
7. Set on a cooling rack to cool for 20 minutes before slicing and serving warm. If desired serve with a drizzle of maple syrup! Enjoy!