Nothing beats the comforting aroma of a Maple Pecan Bread Pudding Recipe baking in your oven on a crisp fall evening. This classic dessert transforms day-old bread into pure magic with rich maple syrup, crunchy pecans, and a silky custard base that will have your family asking for seconds. After years of perfecting this Maple Pecan Bread Pudding Recipe in my kitchen, I can confidently say it's the ultimate comfort dessert that never fails to impress guests.
What makes this Maple Pecan Bread Pudding Recipe truly special is how it brings together simple pantry ingredients to create something extraordinary. The combination of warm spices, toasted pecans, and pure maple syrup creates layers of flavor that make every bite feel like a warm hug from grandma's kitchen.
The Magic Behind This Time-Tested Recipe
This particular bread pudding with maple syrup has been passed down through generations of Southern kitchens, where comfort food reigns supreme. What sets this Maple Pecan Bread Pudding Recipe apart from others is the perfect balance of textures; crispy golden tops, custardy centers, and bursts of buttery pecans throughout. The secret lies in using real maple syrup instead of artificial flavoring, which creates depth and complexity that you simply can't replicate with substitutes.
The beauty of this easy fall dessert lies in its versatility and forgiving nature. Unlike fussy desserts that require precise timing, this Maple Pecan Bread Pudding Recipe actually improves when made with slightly stale bread, making it the perfect solution for those forgotten loaves sitting on your counter. Plus, it serves a crowd beautifully, making it ideal for holiday gatherings, potluck dinners, or cozy family meals.
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Ingredients
- Day-old French bread, cubed
- Large eggs
- Whole milk
- Heavy cream
- Pure maple syrup
- Brown sugar, packed
- Toasted pecans, chopped
Flavor Enhancers:
- Vanilla extract
- Ground cinnamon
- Nutmeg
- Salt
- Butter, melted
Optional Toppings:
- Additional maple syrup for drizzling
- Extra pecans for garnish
- Whipped cream or vanilla ice cream
See recipe card for quantities.
Instructions
Prepare Your Foundation
- Preheat your oven to 350°F and generously butter a 9x13 inch baking dish.
- Cut your bread into 1-inch cubes and spread them evenly in the prepared dish.
- Toast the pecans in a dry skillet over medium heat for 3-4 minutes until fragrant.
- Sprinkle the toasted pecans over the bread cubes, reserving some for the top.
Create the Custard Base
- In a large mixing bowl, whisk together eggs until well beaten.
- Add milk, heavy cream, maple syrup, and brown sugar, whisking until completely smooth.
- Stir in vanilla extract, cinnamon, nutmeg, and salt until well combined.
- Pour the melted butter into the mixture and whisk one final time.
Combine and Rest
- Pour the custard mixture evenly over the bread and pecans.
- Gently press down the bread pieces to ensure they're well soaked.
- Let the mixture rest for 15-20 minutes, allowing the bread to absorb the custard.
- Sprinkle remaining pecans on top for extra crunch.
Bake to Perfection
- Allow to cool for 10 minutes before serving to let the custard set properly.
- Cover the dish with aluminum foil and bake for 35 minutes.
- Remove foil and continue baking for 15-20 minutes until the top is golden brown.
- Test doneness by inserting a knife in the center; it should come out mostly clean.
Expert Cooking Tips
Bread Selection Secrets
- The key to an exceptional bread pudding with pecans lies in choosing the right bread. Day-old French bread, brioche, or challah work best because they have enough structure to hold the custard without falling apart. Avoid using fresh bread, as it won't absorb the liquid properly and may result in a soggy texture.
Temperature Matters
- Always use room temperature eggs to prevent the custard from curdling
- Warm the milk slightly before mixing to help everything combine smoothly
- Let the assembled pudding rest at room temperature before baking for optimal absorption
Texture Enhancement Tips
- Cut bread cubes uniformly for even cooking
- Don't skip the resting period; it's crucial for proper texture
- Press gently on the bread to help absorption without mashing
- Toast pecans beforehand to prevent them from becoming soggy during baking
Professional Finishing Touches
- Brush the top with extra maple syrup during the last 5 minutes of baking for a glossy finish
- Use a kitchen torch to caramelize the top for restaurant-quality presentation
- Serve warm but not piping hot; the flavors develop better at serving temperature
Recipe Variations & Substitutions
Dietary Modifications
- For those with dietary restrictions, this southern style bread pudding adapts beautifully. Create a gluten-free version by substituting regular bread with gluten-free challah or brioche. Dairy-free options work well using coconut milk and coconut cream, though the texture will be slightly different. Sugar-free versions can use sugar substitutes, but reduce the amount by one-third since most alternatives are sweeter than regular sugar.
Flavor Variations
- Transform this classic into a bourbon maple bread pudding by adding 2-3 tablespoons of good bourbon to the custard mixture. For chocolate lovers, fold in ½ cup of dark chocolate chips along with the pecans. Create a caramel pecan bread pudding by drizzling homemade caramel sauce between layers before baking.
Seasonal Adaptations
- Fall version: Add diced apples and extra cinnamon
- Winter holiday: Include dried cranberries and orange zest
- Spring variation: Fresh strawberries and a touch of lemon
- Summer twist: Peaches and a hint of cardamom
Texture Modifications
- For a denser pudding, use less liquid; for a lighter version, separate eggs and fold in whipped whites before baking. Create individual servings by dividing the mixture among ramekins and reducing baking time to 25-30 minutes.
Equipment Recommendations
- A successful warm bread pudding with pecans requires the right tools. A 9x13 inch ceramic or glass baking dish provides even heat distribution and attractive presentation. Avoid metal pans, which can cause uneven browning. A large mixing bowl with a pour spout makes combining ingredients easier, while a good whisk ensures smooth custard without lumps.
- Essential tools include a sharp bread knife for uniform cubes, measuring cups for accuracy, and a timer to prevent overcooking. A fine-mesh strainer can help achieve silky smooth custard if you're particular about texture. For serving, a large spoon or cake server works best to maintain the pudding's structure.
Storage & Meal Prep Tips
Refrigerator Storage
- Store leftover cozy maple desserts covered in the refrigerator for up to 4 days. The flavors actually improve overnight as the maple and spices meld together. Reheat individual portions in the microwave for 30-45 seconds or warm the entire dish covered in a 300°F oven for 15-20 minutes.
Freezing Instructions
- This old fashioned bread pudding freezes beautifully for up to 3 months. Wrap tightly in plastic wrap and aluminum foil, or store in freezer-safe containers. Thaw overnight in the refrigerator before reheating. For best results, freeze individual portions for quick single servings.
Make-Ahead Tips
- Assemble the pudding completely, cover tightly, and refrigerate up to 24 hours before baking. This actually improves the texture as the bread has more time to absorb the custard. Add 5-10 minutes to the covered baking time if baking straight from the refrigerator.
Grandma's Secret That Changed Everything
Here’s the game-changing secret that takes a Maple Pecan Bread Pudding Recipe from ordinary to unforgettable: always soak the bread in the custard mixture for at least 15 minutes before baking. For the best results, gently press each bread cube into the liquid with the back of a spoon. This guarantees every piece in your Maple Pecan Bread Pudding Recipe absorbs the maple custard evenly, preventing the dry spots that often ruin other bread pudding recipes.
The second secret that transforms this Maple Pecan Bread Pudding Recipe into pure magic involves the maple syrup itself. Instead of only mixing it into the custard, warm half the syrup slightly and brush it over the soaked bread before pouring in the rest. This simple step creates irresistible pockets of rich maple flavor, elevating your Maple Pecan Bread Pudding Recipe to restaurant quality. Passed down in my family for generations, these techniques never fail to make this Maple Pecan Bread Pudding Recipe the highlight of any holiday table.
FAQ
How long can bread pudding be left out?
Bread pudding should not be left at room temperature for more than 2 hours due to the dairy ingredients in this Maple Pecan Bread Pudding Recipe. After that time, bacteria can multiply rapidly, making it unsafe to consume. Always refrigerate leftovers promptly.
How long does bread pudding need to soak?
For optimal results, let your bread soak in the custard mixture for at least 15-20 minutes before baking. This allows the bread to fully absorb the flavors and creates the perfect texture that makes this recipe so special.
Do I cover bread pudding when I bake it?
Yes, cover your baking dish with aluminum foil for the first 35 minutes of baking to prevent the top from browning too quickly. Remove the foil for the final 15-20 minutes to achieve that beautiful golden-brown top that makes this dessert so appealing.
Are you supposed to heat up bread pudding?
While bread pudding can be enjoyed at room temperature, it's best served warm to fully appreciate the creamy custard texture and aromatic spices. Reheat gently in the oven or microwave until just warmed through for the best experience.
Sweet Endings: More Dessert Magic Awaits
This Maple Pecan Bread Pudding Recipe is the ultimate blend of comfort and elegance, proving how simple ingredients can become something truly extraordinary. Every bite of this Maple Pecan Bread Pudding Recipe is filled with rich maple flavors, buttery pecans, and silky custard, making it both nostalgic and luxurious. When you need a holiday showstopper, this Maple Pecan Bread Pudding Recipe is guaranteed to impress guests at festive gatherings. And on cozy nights, nothing compares to the warmth of this Maple Pecan Bread Pudding Recipe, making it a timeless dessert you’ll bake and enjoy again and again.
The beauty of mastering this Maple Pecan Bread Pudding Recipe lies in its versatility and the confidence it brings to your kitchen. Once you’ve perfected this Maple Pecan Bread Pudding Recipe, you’ll be inspired to experiment with new flavors and variations, turning it into your own family tradition. This classic Maple Pecan Bread Pudding Recipe pairs beautifully with other desserts too — try it alongside our Mini Lemon Tarts Recipe for a bright, citrusy contrast, or serve it with our Fruit Cheesecakes Recipe when you want to impress guests with individual portions that are just as beautiful as they are delicious.
With love from my kitchen to yours
By Lisa Johnson ✨
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Maple Pecan Bread Pudding Recipe
Equipment
- 1 9x13 inch baking dish Ceramic or glass preferred
- 1 Large mixing bowl For custard
- 1 Whisk To blend custard smoothly
- 1 Bread knife For cubing bread
- 1 Measuring cups & spoons For accuracy
- 1 Skillet To toast pecans
- 1 Aluminum foil For covering during baking
Ingredients
- 8 cups Day-old French bread Cubed; brioche or challah also work
- 4 large Eggs Room temperature
- 2 cups Whole milk Custard base
- 1 cup Heavy cream Adds richness
- ¾ cup Maple syrup Pure, Grade A dark amber
- ½ cup Brown sugar Packed
- 1 cup Pecans Toasted, chopped
- 2 teaspoon Vanilla extract Pure
- 1 teaspoon Ground cinnamon
- ¼ teaspoon Nutmeg Freshly grated if possible
- ¼ teaspoon Salt Balances sweetness
- 4 tablespoon Butter Melted
- Extra pecans For garnish (optional)
- Whipped cream or vanilla ice cream Optional topping
- Maple syrup Extra for drizzling
Instructions
- Preheat oven to 350°F. Butter a 9x13 inch dish.
- Cube bread into 1-inch pieces, spread in dish.
- Toast pecans in skillet 3–4 minutes until fragrant.
- Sprinkle pecans over bread, reserve some for topping.
- Whisk eggs in large bowl.
- Add milk, cream, maple syrup, brown sugar; whisk smooth.
- Stir in vanilla, cinnamon, nutmeg, salt.
- Whisk in melted butter.
- Pour custard over bread and pecans.
- Press bread gently to soak. Rest 15–20 minutes.
- Sprinkle reserved pecans on top.
- Cover with foil, bake 35 minutes.
- Remove foil, bake 15–20 more minutes until golden.
- Cool 10 minutes before serving.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
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