Ingredients:

  • 1 lb sourdough bread, cut into 1-inch cubes
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 4 large eggs
  • 2 cups whole milk
  • 1/2 cup pure maple syrup
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 3 tbsp unsalted butter, melted
  • 1/4 cup pure maple syrup
  • 1 tbsp brown sugar

Instructions:

  1. Grease a 9x13 inch baking dish. In a large bowl, toss the sourdough cubes with cinnamon and nutmeg until evenly coated, then spread them evenly across the dish.
  2. Whisk together the eggs, milk, 1/2 cup maple syrup, vanilla extract, and salt until smooth. Pour the custard slowly over the bread cubes, pressing down with a spatula to ensure full submersion.
  3. Cover the dish tightly with foil and refrigerate for at least 8 hours or overnight.
  4. Preheat the oven to 350°F (175°C).
  5. Whisk together the melted butter, 1/4 cup maple syrup, and brown sugar, then drizzle the mixture over the soaked bread.
  6. Bake for 40-45 minutes until the edges are bubbling and the top is mahogany-colored and springy to the touch.