1. Preheat your oven to 350°F (175°C). Butter a 9×13-inch baking dish to prevent sticking and add a touch of richness.
2. Place your cubed bread into a large mixing bowl. If the bread is very dry, you can toast the cubes lightly for extra texture, but day-old bread straight from the counter works best—just like Mama Lu used to gather from the kitchen counter on chilly mornings.
3. In a separate bowl, whisk together the eggs, milk, maple syrup, melted butter, cinnamon, vanilla extract, and salt until everything is fully combined and smooth. This custard base is where all the magic happens.
4. Pour the custard mixture evenly over the bread cubes. Gently press down with a spatula or your hands to ensure the bread soaks up the liquid. Let it sit for at least 10 minutes, or up to 30 if you have the time, to really let those cubes absorb the sweetness and spice.
5. If you’re using nuts or dried fruit, fold them in gently at this point. I love the way pecans add a rustic crunch, reminding me of Mama Lu’s Sunday table where every dish carried a bit of the mountain woods with it.
6. Transfer the soaked bread mixture to your prepared baking dish and spread evenly.
7. Bake in the center of the oven for 45 to 50 minutes, or until the top is golden brown and the custard is set but still slightly jiggly in the middle. A toothpick inserted should come out mostly clean but with a bit of moistness.
8. Remove from the oven and allow to cool for about 10 minutes before serving. This rest lets the pudding settle, making it easier to cut and even more luscious to eat.

One of my favorite memories is pulling this bread pudding from the oven on a crisp fall afternoon, the whole house filled with that maple-cinnamon scent that feels like a warm blanket. It’s simple, but it’s the kind of simplicity that sticks with you.