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.
Servings: 8
Calories (Estimated): 854kcal
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.9 large egg yolks, ¾ cup granulated sugar, 4 teaspoons vanilla extract
- Whisk in the maple syrup, the cream and the milk.¼ cup 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 maple syrup*
- Serve the bread pudding warm and pour the cold maple cream sauce on it right before serving.***
Recipe notes:
*Be sure to use real maple syrup for this recipe and not any imitations.
**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.
