- 10 cups (2500 mL) crusty, stale bread chopped into 1” (2cm) cubes
- 8 large eggs
- 3/4 cup (175mL) sugar
- 2 cups (500mL) sour cream
- 2 cups (500mL) whole milk
- 1½ teaspoons (7mL) pure vanilla extract
- ½ teaspoon (2.5mL) kosher salt
- ½ teaspoon (2.5mL) ground cardamom
- 1½ cups (350mL) fresh or thawed frozen cranberries (about 10 ounces)
- ½ cup (125mL) unsalted butter
- ½ cup (125mL) maple syrup
- ½ cup (125mL) heavy cream
- Powdered Sugar for garnish
- Preheat oven to 350 F (175°C).
- Line muffin tin(s) with large size parchment baking cups and set aside.
- Whisk together eggs and sugar in a medium bowl.
- In another bowl, whisk sour cream, adding milk gradually to prevent lumps. Whisk into egg mixture. Whisk in vanilla, salt and cardamom.
- Add bread cubes and cranberries and toss well to combine.
- Let mixture sit for 20 minutes for the bread to drink in the custard.
- Using your hands, lift just the bread cubes and cranberries from the bowl and stuff them well into each muffin tin, pressing down slightly to really fill them well. Very slowly, pour over more custard to cover (you may have some custard left over).
- Bake until pudding is set and you get a nice wobble when you jiggle a top crust of bread, about 30 minutes. If top browns too quickly before pudding is set, cover with foil, and continue baking. Let stand for 10 minutes.
- In a small saucepan, melt butter and maple syrup over medium high heat. Once butter is melted and syrup starts to boil a little, turn off the heat and whisk in heavy cream. Whisk until thoroughly incorporated.
- Lift one of the puddings from the tray and discard the paper cup. Place pudding in a bowl and pour a generous bit of maple butterscotch sauce over it.
Makes 24 muffin sized servings.
For 12 muffins, simply halve the recipe.