custardy bread pudding with pecans and maple syrup

Maple Pecan Bread Pudding

by

Maple pecan bread pudding turns day-old bread into a cozy baked dessert with a soft custard center and crisp golden edges. Pure maple syrup sweetens the custard, while chopped pecans add a nutty contrast to every spoonful.

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Recipe at a Glance

  • Yield: 8 servings
  • Preparation: 20 minutes, plus 25 minutes soaking
  • Cooking: 45–55 minutes
  • Chilling: No chilling; rest 15 minutes before serving

Table of Contents

Ingredients

Bread pudding

  • 350 g day-old brioche or challah, cut into 2.5 cm cubes
  • 4 large eggs
  • 500 ml whole milk
  • 120 ml heavy cream
  • 120 ml pure maple syrup
  • 30 g brown sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon fine salt
  • 80 g pecans, roughly chopped
  • 15 g unsalted butter, for the baking dish

To serve

  • 2–4 tablespoons pure maple syrup, optional

Before You Start

Day-old bread absorbs custard without immediately breaking down. Use sturdy cubes rather than thin sandwich-bread crumbs.

Read the full method before starting. Measure the ingredients, prepare the pan or baking sheets, and allow time for the cooling and chilling stages. The stated baking times are a guide; use the visual cues in the directions to judge doneness.

Directions

1. Prepare the bread

Heat the oven to 175°C (350°F). Butter a 23 cm (9-inch) square baking dish, at least 5 cm deep. If the bread is very fresh, spread the cubes on a tray and dry them in the oven for 10–15 minutes without browning, then let them cool.

2. Whisk the custard

Whisk the eggs in a large bowl until combined. Add the milk, cream, maple syrup, brown sugar, vanilla, cinnamon and salt, and whisk until the sugar is dissolved.

3. Soak

Add the bread and about two-thirds of the pecans to the custard. Fold gently until coated and leave for 25 minutes, turning the bread once or twice. Transfer all the bread and custard to the prepared dish and scatter the remaining pecans over the surface.

4. Bake

Bake for 45–55 minutes, until puffed and golden and the center is set with no liquid custard pooling when gently pressed. If using a thermometer, the center should reach 74°C (165°F). Tent with foil if the nuts or bread tops brown too quickly.

5. Rest and serve

Rest for 15 minutes so the custard settles. Spoon into bowls and serve warm, with a little extra maple syrup if desired.

Cook’s Tips

  • Day-old bread absorbs custard without immediately breaking down. Use sturdy cubes rather than thin sandwich-bread crumbs.
  • This recipe is designed for a deep 23 cm square dish. Leave room at the top because the pudding puffs as it bakes.
  • Use pure maple syrup for a clear maple flavor. Pancake syrup is not an equivalent ingredient.
  • Check the center for set custard; a browned top alone does not mean the pudding is cooked through.

Storage and Make-Ahead

Cool and refrigerate covered within 2 hours of baking. Keep refrigerated for up to 3 days. Reheat individual portions until steaming throughout; add a splash of milk if needed. You can combine the bread and custard the night before, cover and refrigerate, then add the final pecans just before baking. A cold dish may need extra baking time; follow the dish manufacturer's instructions for temperature changes.

Recipe Questions

Can I use another bread?

Yes. A sturdy white loaf or French bread works, although the result will be less rich than brioche or challah. Weigh the bread rather than counting slices.

Can I leave out the pecans?

Yes. Omit them for a nut-free version and check the labels of the other ingredients if allergies are a concern.

Why is the center wet?

The pudding may need longer baking or the dish may be too deep. Cover the browned surface loosely with foil and continue baking until the custard is set.

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