094 / 100 · Sweet and Unhurried

Maple-Pecan Bread Pudding

6 dessert portions Active 25 min Total 1 hr 50 min

Maple syrup sweetens the custard in this bread pudding, while pecans give its soft center a toasted, crisp contrast. Day-old bread absorbs the liquid without immediately dissolving, making an uneven, interesting surface with plenty of golden corners. The recipe uses plain country bread so the maple flavor stays clear; a very sweet bread would change the balance. Give the cubes time to soak before baking, then serve the pudding warm after a short rest. It is rich enough to stand on its own.

Jump to the ingredients

Maple-pecan bread pudding with toasted nuts and golden bread cubes.

Choose bread with some structure

A loaf with a sturdy but not extremely hard crust gives the pudding recognizable pieces after baking. Cut the cubes to a similar size and spread them loosely in the dish. If the bread is fresh, a short low oven drying step prepares it to absorb custard. Very dry bread may need an extra gentle press during soaking so the upper pieces are moistened too.

Check the custard below the surface

The exposed bread browns earlier than the middle sets. Insert a thermometer into the central custard, away from a pecan or the baking dish, and make sure it reaches the egg-dish temperature given in the method. The middle should have a gentle wobble, not a pool of liquid. If the pecans color too fast, cover the dish loosely with foil while the center finishes.

Let it settle before portioning

The baked custard firms slightly as it stands, making each serving easier to lift without losing its soft character. A spoon gives a casual portion; a broad spatula can lift a more defined square. Maple syrup is already in the filling, so an additional syrup sauce is unnecessary. The contrast between a moist interior and browned upper cubes provides the interest, especially when served while still warm.

Ingredients

  • 2 tablespoons unsalted butter, melted (28 g), plus a little for the dish
  • 9 ounces day-old country bread, cut into 1-inch cubes (255 g; about 6 loose cups)
  • 4 large eggs
  • 2 cups whole milk (480 ml)
  • 1/2 cup heavy cream (120 ml)
  • 1/2 cup pure maple syrup (120 ml)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine salt
  • 1/2 cup pecan halves, roughly chopped (55 g)
  • 2 tablespoons packed light brown sugar (25 g)

Set out

2-quart baking dish, about 8 inches square, Large bowl, Whisk, Instant-read thermometer, Foil

Allergens

Wheat, egg, milk, tree nuts (pecans). Check ingredient labels and substitutions.

Make it

  1. Butter a 2-quart baking dish. If the bread is fresh, dry the cubes on a tray in a 300°F/150°C oven for 10–12 minutes, then cool.
  2. Whisk the eggs, milk, cream, maple syrup, vanilla, salt, and melted butter in a large bowl.
  3. Add the bread and half the pecans. Fold gently, then transfer to the dish. Leave for 20 minutes, pressing the top cubes down gently halfway through.
  4. Heat the oven to 350°F/175°C. Scatter the remaining pecans and the brown sugar over the pudding.
  5. Bake for 45–50 minutes, until golden and the center is set with only a gentle wobble, reaching 160°F/71°C. Cover loosely with foil if the top colors early.
  6. Rest for 15 minutes before serving warm.

A useful detail

The listed total includes soaking and resting; drying fresh bread adds about 10 minutes.

Make it your own

  • Use walnuts in place of pecans; the tree-nut allergen remains.
  • Add 1/2 cup (75 g) diced peeled firm pear with the bread for small pockets of fruit.

Keep it well

Refrigerate in shallow portions within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or colder for up to 3 days. Reheat covered portions to 165°F/74°C. Freeze for up to 1 month.