3 eggs, slightly beaten
1/2 c. brown sugar
1/4 tsp. salt
2 c. milk
1/2 tsp. maple flavoring
2 tsp. cooked wild rice
3 slices whole wheat bread, cut in 1/2 inch cubes
3 tbsp. melted butter

Combine the eggs, brown sugar, salt, milk and maple flavoring. Toss the wild rice and bread in 1 1/2 quart buttered casserole. Drizzle the melted butter over the rice and bread. Pour the egg-milk mixture on top. Set casserole in a pan of hot water, enough to come up side of casserole about an inch, on a rack in the oven at 350 degrees. Bake 40 to 50 minutes or until custard is set. Serve warm with whipped cream or ice cream. Serves 6.