Maple Bacon Bread Pudding

Once you’ve started baking from this book, you will begin to understand my love of salty and sweet. This recipe is the epitome of salty-sweet. Whenever I make this pudding I always try to make a double batch. I serve one fresh from the oven and refrigerate the second without the topping. The next morning, I cut 1-in/2.5-cm slices, sear them in a hot sauté pan with butter, and serve them for breakfast with maple syrup. It tastes like the best French toast you have ever had. Also, if you don’