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.
For more delicious maple-flavored fall desserts, also check out this maple cake frosting!
Custard ingredients and notes:
- I adapted this recipe from America's Test Kitchen but put a maple slant on it by adding maple syrup to the custard. What I love about this bread pudding recipe is that it uses egg yolks and not whole eggs. That makes for an extra smooth, rich and creamy custard.
- Be sure to use real maple syrup, rather than any imitations. It really makes a difference in the flavor.
Bread filling ingredients and notes:
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.)
Sauce ingredients and notes:
The sauce is made with cream and maple syrup. Please be sure to use real maple syrup for the sauce, not any imitations.
How to make it:
See full ingredient amounts and 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.
Step 5. 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, 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 minutes). Let cool to room temperature, then refrigerate.
Recipe notes & tips:
- You can use either one 9 inch by 13 inch OR two 8 inch by 8 inch 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 with the cold sauce.
Can I freeze it?
Yes, 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 should I reheat the bread pudding?
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.
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, 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. Instead you can just make one big, plain loaf.)
More delicious fall dessert recipes:
- Spiced Eggnog45 Minutes
- Spiced Irish Coffee10 Minutes
- Rum Raisin Bundt Cake with Chai Spices1 Hours
- Stovetop Apple Crisp20 Minutes
Did you make this recipe? Please let me know how you liked it in the comments below! Thank you!
Full Printable Recipe
Maple Pecan Bread Pudding
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. 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 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.
- Serve the bread pudding warm and pour the cold maple cream sauce on it right before serving.***
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