Description
A rich and comforting maple pecan bread pudding made with buttery brioche, pure maple syrup, and toasted pecans for the perfect dessert or brunch treat.
Ingredients
8-10 cups brioche or challah bread, cut into 1-inch cubes
1 cup pecans, toasted and roughly chopped
4 large eggs, room temperature
2 cups whole milk
1 cup heavy cream
3/4 cup pure maple syrup (Grade A Dark)
1/4 cup light brown sugar, packed
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
3 tablespoons unsalted butter, melted
Instructions
Step 1: Preheat your oven to 350°F (175°C) and generously grease a 9x13 inch baking dish with butter or non-stick spray.
Step 2: Place the cubed bread and half of the toasted pecans into a large mixing bowl. Toss gently to combine.
Step 3: In a separate medium bowl, whisk together the eggs, milk, heavy cream, maple syrup, brown sugar, vanilla, cinnamon, nutmeg, salt, and melted butter until well blended.
Step 4: Pour the liquid mixture over the bread cubes. Use a spatula to gently press the bread down so it is fully submerged. Let the mixture sit for 20-30 minutes to absorb the custard.
Step 5: Transfer the mixture to the prepared baking dish and sprinkle the remaining pecans over the top.
Step 6: Bake for 45-50 minutes, or until the top is golden brown and the center is set but still slightly soft.
Step 7: Remove from the oven and let cool for 10 minutes before serving. Drizzle with extra maple syrup if desired.
Notes
Using stale bread is crucial for the best texture. If your bread is fresh, bake the cubes at 300°F for 10 minutes to dry them out before using.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Desserts & Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal
- Sugar: 34g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 145mg
