1 C Half & Half
6 Large Eggs
2 C Heavy Whipping Cream
3 C Milk
1 ½ C Brown Sugar
2 TBSP Vanilla Extract
½ C Great River Maple Syrup
1 Loaf French Bread (day old), cut in 1" cubes
Maple Bourbon Sauce
2 TBSP butter
2 Cups coarsely chopped pecans
¼ cup Great River Maple Bourbon Maple Syrup
Bread Pudding- In a large bowel whisk all bread pudding ingredients together, excluding bread cubes. Next, add bread cubes and coat thoroughly. Let stand for one hour, stiringr occasionally.
Maple Bourbon Sauce- In sauce pan melt butter, add pecans and then pour in Bourbon Maple Syrup. Toast pecans, and then set aside to cool. Once cool stir into large bowl with bread.
Pre-heat oven to 350
Lightly grease a 9x13 inch baking dish, pour bread mixture into dish.
Bake about 1 hour, until bubbly around edges and firm in center. After 45-50 minutes shield with aluminum foil to prevent excessive browning.
Let stand for 10 min and serve with ice cream