Creamy Maple Bread Pudding

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Creamy Maple Bread Pudding

star rating (7) rate this recipe »
Published prior to 2008


This old-fashioned bread pudding, redolent of maple, is the perfect end to a simple supper.

4 to 4 1/2 cups (7 1/4 to 8 ounces) cubed bread*
4 large eggs
1 1/4 cups milk
1 cup heavy cream
1/2 cup maple syrup, grade B preferred
1/4 cup brown sugar
1 teaspoon maple flavor or vanilla extract, or 1/8 teaspoon butter-pecan or butter-rum flavor oil
1/2 teaspoon nutmeg
1/4 teaspoon salt
2 tablespoons sparkling sugar (optional)
1/4 cup diced pecans or walnuts (optional)

*Just about any kind of bread will do, but brioche, panettone, croissants or white bread, along with anything nutty and/or grainy, is especially good.

Preheat your oven to 350°F and grease a 1 1/2-quart casserole or baking dish.

Place the bread cubes into the prepared pan. Whisk the eggs, milk, cream, syrup, sugar, flavoring, nutmeg, and salt together. Pour over the bread cubes and let sit for 15 minutes to absorb the liquid. Press the cubes down into the liquid if the edges are dry.

Bake the pudding for 35 minutes. Remove from the oven and sprinkle with the nuts and sugar. Return to the oven and bake for an additional 15 to 20 minutes, until the pudding has puffed up and is light brown around the edges. Remove from the oven and let stand for a few minutes-the pudding will sink as it sits; that's OK. Serve immediately, or reheat before serving.

Nutrition per serving (1 square, made with white bread, 130g): 300 cal, 15g fat, 7g protein, 35g total carbohydrate, 24g sugar, 1g dietary fiber, 140mg cholesterol, 230mg sodium.


  • star rating 10/18/2013
  • bldick72 from KAF Community
  • I have made this several times - never any leftovers! I prefer to use my homemade crossiants (KAF recipe, too) for the bread. Super delish.
  • star rating 07/01/2013
  • Neomi from
  • I made this a few times and worked my way down with the sugar as it felt too sweet at first. The last time I made it I omitted the brown sugar all together, and it was still sweet enough with the maple syrup and the sugar on top. I used white whole wheat sandwich bread, and almonds on top. It was very tasty and quick to make.
  • star rating 03/01/2013
  • Amy from Fairfield, CT
  • One of the best bread pudding recipes we've tried! I mix it all up the night before and bake in the morning. We put the ends of our bread and any extra pieces of baguettes in our freezer and when we have enough we make some bread pudding. I've made this recipe as is and with all whole milk (no cream), both ways it was delicious. I might try to take down some of the sugar, next, but it is fabulous!
  • star rating 11/14/2012
  • LIsa from Armonk, NY
  • After having read reviews for several of the bread pudding recipes, I settled on the Creamy Maple Bread Pudding.with a variation. I liked the idea of a pecan bread pudding, so I used the pecan pie in a jar and added it to the creamy maple bread pudding recipe. I omitted the maple syrup (the pecan pie filling had enough) and I added a teaspoon of maple flavoring. I had a fantastic result. This final recipe was so delicious. I tripled it and it was gone in less than an hour!! I got rave reviews. Will most definitely make this again.
  • star rating 11/16/2009
  • Teresa from Danbury, NH
  • So easy to make yet soooo delicious! I can't wait to bake this again!
  • star rating 07/04/2009
  • Pamela from San Francisco
  • Very creamy and easy to make. Love it!
  • star rating 03/12/2009
  • Charlotte from Rochester, NY
  • I had left over bread from a spaghetti meal and supplemented it with whole grain sandwich bread. The outcome was simply yummy and delicious. It was an easy recipe with outstanding results! It didin't last very long either. I'll definately be making this many times over!