Maple Bread Pudding

Forget the oven. This bread pudding cooks entirely on the stovetop in a double boiler, steaming gently over simmering water for an hour. The result is softer and more custard-like than any baked version, and it makes its own maple sauce as the syrup pools beneath the bread and mingles with the egg custard.

The key instruction: do not stir. The buttered bread cubes sit in maple syrup, the egg-milk custard gets poured over the top, and everything steams undisturbed. That hands-off approach lets the layers set properly so each spoonful has distinct pockets of bread, custard, and syrup.

Chef Tips

• Use real maple syrup, not pancake syrup. The flavor carries the entire dish and imitation syrup tastes flat after an hour of cooking.
• The lemon juice is a small addition but it cuts through the sweetness and keeps the pudding from being one-note.
• Butter each bread slice generously before cubing. The butter adds richness and helps the cubes hold together during steaming.
• Keep the water at a gentle boil, not a rolling one. Too much agitation shakes the double boiler and disturbs the custard.

Variations

• Use chopped walnuts or pecans instead of raisins for a crunchier texture.
• Swap the white bread for challah or brioche for a richer custard.
• Add a splash of bourbon to the maple syrup before cooking for a boozy New England twist.