Directions

1. Step

In a bowl, whisk together 3 egg yolks and 50 g sugar until well combined. Add 240 g milk (pre-microwaved for 1 minute) and mix well. Strain the mixture through a sieve into a pot. Cook on low heat while stirring continuously. Once it thickens and starts to boil, remove from heat. Add 20 g unsalted butter and mix well. Pour the custard into a bowl, cover with plastic wrap touching the surface to prevent a skin, and refrigerate immediately.

2. Step

Cut the bread into bite-sized cubes. Use a fork to slightly split the edges of each cube (optional for texture).

3. Step

In a bowl, whisk together 2 eggs, 150 g milk, and 35 g maple syrup until smooth. Place the bread cubes into the mixture and let them soak for 5 minutes.

4. Step

Arrange the soaked bread cubes in a baking dish or tray. Brush the tops with melted butter. Bake at 200°C (392°F) for 15 minutes, until golden brown.

5. Step

Use a skewer or stick to poke a hole in the center of each baked bread cube. Fill the holes with the prepared custard cream using a piping bag. Optional: Bake the filled bread cubes for an additional 10 minutes at 200°C for a crispier finish.