Servings: 4 to 6

1 large baguette 1 large baguette
½ cup unsalted butter, melted ½ cup unsalted butter, melted
¾ cup whole milk ¾ cup whole milk
2 cups heavy cream 2 cups heavy cream
4 large eggs, beaten 4 large eggs, beaten
1 tablespoon maple syrup 1 tablespoon maple syrup
1 cup sugar 1 cup sugar
2½ teaspoons cinnamon 2½ teaspoons cinnamon
1 teaspoon nutmeg 1 teaspoon nutmeg
1 teaspoon salt 1 teaspoon salt
2 teaspoons vanilla extract 2 teaspoons vanilla extract

Preheat oven to 350°F
Cut enough of the baguette into 1-inch cubes to measure 4 cups.
In an 8-inch square pan, toast cubed bread in the middle of the oven until bread is crisp but not golden, about 5 to 7 minutes. Mix melted butter in with bread, tossing to coat bread completely.
In a medium-sized bowl, thoroughly mix together milk, cream, eggs, maple syrup, sugar, cinnamon, nutmeg, salt and vanilla. Pour over bread, stirring to coat. Cover and chill pudding for at least 1½ hours.
Bake pudding in the middle of oven until it just sets but still trembles slightly, about 50 to 55 minutes. Serve warm or at room temperature.