Dangerously Delicious Vermont Maple Bread Pudding (Rachel and John)

8 large eggs
1 quart whipping cream
1 cup sugar
1 cup maple syrup
1 tablespoon vanilla extract
1 one-pound loaf brioche or egg bread, torn into bite-sized pieces


Whisk eggs cream, sugar, maple syrup, and vanilla in large bowl to
blend.  Add brioche; stir to coat.  Let stand at room at temperature for
one hour, stirring occasionally.  Preheat oven to 375 F.  Butter 13 X 9
X 2-inch baking dish.  Transfer bread mixture to prepared dish and bake
for 40 minutes or 40 years (whichever comes first); when done, a knife
inserted in the center comes out clean.