Bread Pudding (Sharon Bryson)

[gary]

Sharon Bryson’s Bread Pudding

Break 6 ‘day-old’ croissants into small pieces and place in a buttered 8 or 9” baking dish.
Sprinkle with ~1/2 cup raisins and ~ ½ cup chopped pecans
In large bowl, whisk together until well combined.
6 eggs
2 cups milk
< 1/2 cup white sugar
1 tsp. cinnamon
~1/2 tsp. nutmeg
1 cup pure Maple Syrup
1 tsp. Vanilla
Pinch salt

Pour mixture over bread and set aside for ~ 30 minutes.
Bake in preheated 350F oven for ~ 45 minutes.
Serve warm with a drizzle of maple syrup, or vanilla ice cream.
I expect it would be good with a Creme Anglais sauce
Makes 8 servings