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Maple Wild Rice Pudding

Makes about 6

3 large eggs, beaten
1/2 cup maple sugar (or 1/2 cup packed brown sugar plus 1/2 teaspoon maple flavoring)
1/4 teaspoon salt
2 cups whole milk
2 cups cooked wild rice
3 slices whole wheat bread, cut in 1/2 inch cubes
3 tablespoons melted butter

Pre-heat oven to 350 F. Combine the eggs, maple sugar, salt and milk. Toss the wild rice and bread in a buttered 1-1/2-quart casserole. Drizzle the melted butter over the rice and bread. Pour the egg mixture on top. Set the casserole in a pan of hot water, enough to come an inch up the side of the casserole, and bake 40 to 50 minutes or until custard is set. Serve warm with whipped cream or ice cream.

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