Description
This Maple Pecan Bread Pudding is a comforting dessert that combines the rich flavors of maple syrup and warm spices with crunchy pecans and soft, custardy bread. Perfect for chilly evenings or festive occasions, this bread pudding is baked to golden perfection, offering a delightful balance of sweet and nutty tastes.
Ingredients
Scale
Bread and Nuts
- 6 cups stale bread, cubed into bite-sized pieces
- 1 cup pecans, chopped
Custard Mixture
- 4 large eggs
- 2 cups milk
- 1 cup heavy cream
- 1/2 cup pure maple syrup
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Pinch of salt
Instructions
- Prepare Bread and Pecans: Cube the stale bread into bite-sized pieces and place them into a large mixing bowl. Chop the pecans and add them to the bread, tossing gently to distribute evenly.
- Make the Custard: In a separate bowl, whisk together the eggs, milk, heavy cream, pure maple syrup, brown sugar, vanilla extract, ground cinnamon, ground nutmeg, and a pinch of salt until well combined and smooth.
- Combine Bread and Custard: Pour the custard mixture over the bread and pecans. Stir gently to ensure all the bread pieces are coated and the pecans are evenly mixed in.
- Soak the Bread: Allow the bread and custard mixture to sit for 15-20 minutes, giving the bread time to absorb the liquid and become thoroughly soaked.
- Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish to prevent sticking and ensure easy serving later.
- Fill the Baking Dish: Pour the soaked bread pudding mixture into the prepared baking dish, spreading it out evenly for uniform baking.
- Bake: Place the dish in the oven and bake for 45-55 minutes, or until the top is a golden brown color and the center has set firmly, indicating it is fully cooked.
- Cool and Serve: Remove from the oven and let the bread pudding cool for about 10 minutes. Serve warm, optionally drizzled with extra maple syrup or topped with ice cream for added indulgence.
Notes
- Using stale bread helps the bread pudding absorb more custard without becoming too mushy.
- For a nuttier flavor, lightly toast the pecans before adding them to the mixture.
- Feel free to substitute half-and-half for milk to reduce fat content slightly.
- This bread pudding can be made ahead and refrigerated; reheat gently before serving.
- To make a dairy-free version, substitute milk and cream with plant-based alternatives like almond milk and coconut cream.
