1 loaf Ecce Panis Country Wheat (16oz)
[ a simliar loaf can be substituted]
2 cups of milk
1 1/2 cups sugar
1 stick of softened butter (1/4 lb butter)
3 eggs
1 tablespoon vanilla
1 tablespoon cinnamon
1 or 2 tablespoons maple syrup

Slice and crumble bread. Place in a large bowl. Add sugar and softened butter to bread. Scald milk and pour hot milk over the bread mixture. Beat the 3 eggs and then pour into bread mixture. Add your vanilla, cinnamon, & maple syrup. Mix throughly. Butter an ovenproof casserole dish and pour mixture into it. Preheat oven to 350 and cook for about a little over an hour. Pudding should be very firm.

Notes: I bought the bread for only .59 cents as day old product. Look for deals like that on "stale" bread ~ they make great puddings. I like a firm, not really wet bread pudding and this one fits my tastes well. I GREATLY altered an 1840's recipe for this one.