Recipe by Earth to Table Bread Bar
Ingredients:
1/4 cup dried currants
1/4 cup dried cherries
16 cups cubed day-old bread (preferably real-butter croissants or brioche)
6 whole eggs
1 cup granulated sugar
3 cups whipping cream (35%)
1 tsp ground nutmeg
1 tsp pure vanilla extract
1/4 cup maple syrup
Grated zest and juice of one lemons and one orange
Directions:
• Preheat oven to 180˚C (350°F).
• Place currants and cherries in a bowl and cover them with hot water. Set aside for at least 10 minutes or up to an hour.
• Place bread cubes in a shallow 16-cup baking dish and set aside.
• In a bowl, whisk together the sugar and eggs. Stir in cream, nutmeg, vanilla, lemon zest, lemon juice, orange zest and orange juice.
• Drain the dried fruit and sprinkle evenly over bread cubes, along with the pecans.
• Pour the egg mixture — making sure the bread is completely saturated — and cover the content with foil.
• Place the baking dish in a large roasting pan and place it in the oven.
• Pour in enough hot water to come halfway up the sides of the dish.
• Bake for 45 minutes.
• Remove the foil and bake for another 15 minutes or until it is golden and puffed.
• Pour maple syrup over the top.
• Let stand for at least 20 minutes before serving.
