This maple pecan bread pudding is infused with maple and vanilla flavors and drizzled with maple cream sauce. Because there is no butter in this recipe, the pudding is not greasy at all. Instead it's delightfully rich and creamy.
Ingredient notes:
- I adapted this recipe from America's Test Kitchen but put a maple slant on it by adding maple syrup to the custard and making a maple cream sauce to go with it. What I love about this recipe is that it uses egg yolks instead of whole eggs. That makes for an extra smooth, rich and creamy custard.
- You have to use challah bread for this recipe. Its rich flavor and soft texture is perfect in this bread pudding.
- Be sure to use real maple syrup, rather than any imitations. It really makes a difference in the flavor.
How to make it:
See full ingredient amounts and instructions in the recipe card below!
- Add egg yolks, sugar and vanilla extract to a large bowl.
- Whisk until smooth.
- Whisk in cream, milk and maple syrup.
- Add bread cubes to the custard. Cover and let the bread soak up the custard for 30 minutes in the fridge.
- Heat the oven to 325 degrees F. Carefully stir pecans into the bread/custard mix. Transfer the soaked bread cubes along with any remaining custard into one or two baking pans (see recipe notes). Bake until no liquid remains in the center when you push down on the surface. (About 50 minutes.)
- To make the sauce, mix heavy cream and maple syrup together in a saucepan. Simmer, stirring continuously, until you have a thick and creamy sauce (10 to 15 minutes). Let cool to room temperature, then refrigerate.
How to freeze it:
This bread pudding freezes very well. Let it cool down after baking, then cut into sections or individual portions. Transfer to freezer bags and place in the freezer.
How to reheat it:
Store leftover bread pudding in an airtight container in the fridge. Warm up for a few seconds in the microwave before serving.
What type of baking pan is best to use?
You can use either glass or nonstick metal baking pans for this recipe. Bread pudding is a "wet" baked good and those are traditionally baked in glass pans. However, nonstick metal pans such as what I used here work equally well.
Full Recipe
Maple Pecan Bread Pudding
This maple pecan bread pudding is made with challah bread, infused with maple and vanilla and drizzled with maple cream sauce.
Equipment:
Ingredients:
Method:
For the pudding:
- Whisk the egg yolks with the sugar and vanilla in a large bowl.9 large egg yolks, ¾ cup granulated sugar, 4 teaspoons vanilla extract
- Whisk in the maple syrup, the cream and the milk.¼ cup real maple syrup, 2 ½ cups heavy cream, 2 ½ cups milk
- Add the bread cubes to the custard, cover and let soak for 30 minutes in the fridge.10 cups bread cubes (¾-inch) of challah bread (about 18 ounces)
- Heat the oven to 325 degrees F.
- Carefully stir in the pecans. Transfer the soaked bread cubes along with any remaining custard into the baking pan(s).*1 cup roughly chopped pecans
- Bake the bread pudding until no liquid remains in the center when you push down on the surface. (About 50 minutes, regardless of which type and size of pan you use). Let cool a bit.
For the maple cream sauce:
- Combine cream and maple syrup in a saucepan and bring to a low simmer. Stir continuously with a wooden spoon on medium-low heat until thickened (10 to 15 minutes). Let cool, then refrigerate.1 cup heavy cream, ⅓ cup real maple syrup
- Serve the bread pudding warm and pour the cold maple cream sauce on it right before serving.**
Recipe notes:
*You can make this bread pudding in glass or nonstick metal baking pans. (There is no need to grease the pans, regardless of which material you use.) You need either one 9-inch by 13-inch or two 8-inch by 8-inch baking pans. **Drizzle the sauce on right before serving and not before. If the sauce sits on the pudding for too long, it will make it soggy.
Did you make this recipe?Please consider leaving a review- THANK YOU!
Nutrition (estimate only):
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