Cinnamon-Raisin-Brioche-flavoured Bread Pudding with Cream Cheese Glaze

Ingredients

12 slices of La Récolte de St-Méthode Homestyle Bread, cut into triangles

1 cup of raisins

Wet ingredients

4 eggs

¼ cup of maple syrup

¼ cup of brown sugar

¼ cup of butter, melted

¼ tsp of ground cinnamon

2½ cups of milk

For the glaze

½ pack (125 g) of cream cheese, softened

2 tbsp of powdered sugar

2 tbsp of milk

½ tsp of vanilla extract

Preheat the oven to 350° F with a rack placed in the centre. Butter an approximately 10-inch diameter oven-safe dish; set aside.
In a large bowl, whip together all of the wet ingredients.
Add the bread and raisins to the bowl, mix well. Let the bread rest for 10 minutes, allowing it to absorb the mixture, then pour it into the buttered dish.
Cook in the oven for 45 minutes, or until the centre is set; remove from oven and let rest 5 minutes.
In the meantime, whip together the ingredients for the glaze, then baste onto the bread pudding.

*Recipe and picture courtesy of Trois fois par jour