Preheat the oven to 350 degrees. Butter (or spray) either eight 1 cup ramekins or a 12- by 9-inch baking pan.
Cut the bread into 1 inch cubes. Combine the eggs, half and half, maple syrup, salt and vanilla in a large mixing bowl and whisk well to combine. Add the bread cubes, stir to combine and either divide the mixture among the prepared ramekins or pour into the baking dish. Let sit for 10 minutes.
If using ramekins, place all the ramekins on a rimmed baking sheet and cover the whole thing with foil. Cut a few slits in the foil to let the steam escape and place in the oven. If using a baking dish, cover the dish with foil, cut a few slits in the foil and place in the oven.
For ramekins, bake for 30 minutes, remove the foil and bake another 20 – 30 minutes or until browned and the custard is set. For a larger baking dish, bake for 45 minutes, remove the foil and bake another 40 – 45 minutes. Let cool slightly and serve with maple syrup.