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Home » Recipes » Cakes, Bakes & Frostings

Maple Pecan Bread Pudding with Maple Cream Sauce

Published: Sep 18, 2019 · Modified: Jan 6, 2023 by Nicole B.

Jump to Recipe Print Recipe
1 hour 35 minutes

This maple pecan bread pudding is made with challah bread, 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.

For more delicious maple-flavored fall desserts, also check out this maple cake frosting and these maple-glazed pumpkin spice cookies!

Maple pecan bread pudding with sauce in a square baking pan.
Celebrate the Holidays with this rich and flavorful pecan bread pudding with maple syrup cream sauce.
Jump to:
  • Why make this recipe?
  • What’s in the custard?
  • What’s in the bread filling?
  • What’s in the sauce?
  • How to make it:
  • Recipe notes & tips:
  • Frequently asked questions:
  • More delicious fall dessert recipes:
  • Full Printable Recipe
  • Comments

Why make this recipe?

This bread pudding is absolutely delicious, very easy to make and it reheats and freezes very well. I adapted the 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 bread pudding recipe is that it uses only egg yolks, rather than whole eggs, which makes for an extra smooth and creamy custard.

This bread pudding makes 8 servings, which makes it a great dessert for a Thanksgiving or Christmas gathering.

What’s in the custard?

The custard is made with sugar, egg yolks, dairy and flavorings. (Be sure to use real maple syrup, rather than any imitations.)

Maple custard ingredients on a table.
You need maple syrup, vanilla extract, sugar, egg yolks, milk and heavy cream to make the custard.

What’s in the bread filling?

The filling is made with challah bread and pecans. (Note that you have to use challah bread for this recipe, no other type of bread will work.)

Bread pudding ingredients on a table.
You need challah bread and pecans to make the filling.

What’s in the sauce?

The sauce is made with cream and maple syrup. Please be sure to use real maple syrup for the sauce, not any imitations.

Maple cream sauce ingredients on a table.
You need maple syrup and heavy cream to make the sauce.

How to make it:

See full ingredients & instructions in the recipe card below!

Step 1. Add egg yolks, sugar and vanilla extract to a large bowl.

Step 2. Whisk until smooth.

Step 3. Whisk in cream, milk and maple syrup.

Step 4. Add bread cubes to the custard, cover and let the bread soak up the custard for 30 minutes in the fridge.

Bread pudding custard preparation in four steps.

Step 5. Heat the oven to 325 degrees F., then 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 min., regardless of which type of pan(s) you use).

Step 6. While the pudding is in the oven, make the sauce: Mix heavy cream and maple syrup together in a saucepan and bring to a low simmer. Simmer, stirring continuously, until you have a thick and creamy sauce (10 to 15 min.). Let cool to room temperature, then refrigerate.

Bread pudding and maple cream sauce preparation.

Recipe notes & tips:

  • You can use either one 9″ x 13″ or two 8″ x 8″ baking pans for this recipe.
  • Be sure to add the sauce right before you’re serving and not before. If the sauce sits on the pudding for too long, it’ll make it soggy.

Frequently asked questions:

Should I serve the bread pudding warm or cold?

Serve this bread pudding warm and drizzle it with the cold sauce.

Can I freeze it?

Yes, this bread pudding freezes very well. Let it cool down after baking, then cut it into sections or individual portions, transfer them to freezer bags and place in the freezer.

How should I reheat the bread pudding?

If you have bread pudding left over that you want to eat the next day (or if you want to make it ahead), you can store it in an airtight container in the fridge and then warm it up for a few seconds in the microwave before serving.

What type of baking pan is best to use?

You can use either a glass or a nonstick metal baking pan for this recipe. Bread pudding is a “wet” baked good and those are traditionally baked in glass pans but nonstick metal pans such as what I used here work equally well.

Do I have to grease the baking pans?

No, you don’t have to grease the pans (regardless of which material you use), just transfer the bread/custard mix straight in.

What type of bread is best to use?

The only bread that works in this recipe is challah bread. (If you want to make your own challah bread, I recommend this great recipe from The Kitchn: How To Make Challah Bread. Since you know you’re going to cut the loaf into little cubes you don’t need to bother with the braiding and can instead just make one big plain loaf.)

More delicious fall dessert recipes:

  • Sandwich cookies filled with dulce de leche on a wooden table.
    Spiced Dulce de Leche Cookies
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  • Two elegant glasses with spiced eggnog.
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See more baked dessert recipes →

Did you make this recipe? Please leave a star rating or comment! Thanks!

Full Printable Recipe

Maple pecan bread pudding with sauce in a square baking pan.

Maple Pecan Bread Pudding

Recipe adapted from America’s Test Kitchen.
This maple pecan bread pudding is made with challah bread, infused with maple and vanilla flavors and drizzled with maple cream sauce.
4.70 from 13 votes
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Prep Time 45 mins
Cook Time 50 mins
Total Time 1 hr 35 mins
Course Dessert
Cuisine American
Servings 8
Calories (estimated) 854 kcal

Equipment:

  • measuring cups and spoons
  • bread knife and cutting board
  • large bowl
  • whisk
  • rubber spatula
  • ladle
  • baking pan(s) (see notes)
  • saucepan
  • wooden spoon

Ingredients:
  

For the pudding:

  • 9 large egg yolks
  • ¾ cup granulated sugar
  • 4 teaspoons vanilla extract
  • ¼ cup maple syrup*
  • 2 ½ cups heavy cream
  • 2 ½ cups milk
  • 10 cups bread cubes (¾-inch) of challah bread (about 18 ounces)
  • 1 cup roughly chopped pecans

For the maple cream sauce:

  • 1 cup heavy cream
  • ⅓ cup maple syrup*

Instructions:
 

For the pudding:

  • Whisk the egg yolks with the sugar and vanilla in a large bowl.
  • Whisk in the maple syrup, the cream and the milk.
  • Add the bread cubes to the custard, cover and let soak for 30 minutes in the fridge.
  • Heat the oven to 325 degrees F.
  • Carefully stir in the pecans, then transfer the soaked bread cubes along with any remaining custard into the baking pan(s).**
  • 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, bring to a low simmer and stir continuously with a wooden spoon on medium-low heat until thickened (10 to 15 minutes). Let cool, then refrigerate.
  • Serve the bread pudding warm and pour the cold maple cream sauce on it right before serving.***

Notes:

*Be sure to use real maple syrup for this recipe and not any imitations.
**You can make this bread pudding in a glass or a nonstick metal baking pan (no need to grease the pans, regardless of which material you use). You need either one 9″ x 13″ or two 8″ x 8″ baking pans.
***Drizzle the sauce on right at the table and not before; if the sauce sits on the pudding for too long, it’ll turn soggy.

Nutrition Information (Estimated):

Calories: 854kcalCarbohydrates: 96.6gProtein: 13.1gFat: 48.4gSaturated Fat: 17.3gCholesterol: 316mgSodium: 122mgPotassium: 424mgFiber: 4.1gSugar: 69.6gCalcium: 211mgIron: 3mg

Nutrition values provided on this website are generated from a nutrition database and are estimates only. The accuracy of the nutrition information for any recipe on this website is not guaranteed. Nutrition values can vary quite a lot depending on which brands are used.

Keywords: challah bread pudding, maple cream sauce, maple pecan bread pudding, pecan bread pudding

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Reader Interactions

Comments

  1. Kelly | Foodtasia

    April 29, 2019 at 12:37 am

    Nicole, this little beauty has certainly caught my eye! The maple custard sounds wonderful. It reminds me of the maple rolls my father used to bring home every Sunday. I bet this is a million times better though! On my must try list!

    Reply
    • Nicole B.

      April 29, 2019 at 3:02 pm

      Hey Kelly! This bread pudding is one of my favorite desserts, I’ve made it so many times and I’m still not tired of it. But you got me thinking about maple rolls now, they sound incredible too! :)

      Reply
  2. Meg @ Noming thru Life

    December 10, 2014 at 2:03 pm

    Just stop. Seriously. Just stop. I can’t even handle this right now. I’m going to pass out from this amazingness. Someone catch me!

    Reply
    • Nicole B.

      December 10, 2014 at 6:25 pm

      You’re so sweet, Meg. Thank you! :)

      Reply
  3. Kathleen | HapaNom

    December 10, 2014 at 9:39 am

    I love bread pudding too! This looks so wonderfully decadent – I think I could eat the entire pan!

    Reply
    • Nicole B.

      December 10, 2014 at 9:50 am

      Thank you so much, Kathleen! Hehe, I think the entire pan would put you in a food coma. :)

      Reply
  4. Cheryl

    December 10, 2014 at 7:49 am

    I can see why this is your favorite! I feel like I could also work it into a breakfast rotation for holidays, too, you know.. versatile dish eh? :)

    Reply
    • Nicole B.

      December 10, 2014 at 9:48 am

      Absolutely! (I personally don’t do sweet for breakfast, although I have had a spoonful of this as a second breakfast. :)).

      Reply

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