Yields 1 9x13 or 2 8x8 pans

Maple Bread Pudding
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  • 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
  • Optional
  • 2 tablespoons sparkling sugar
  • 1/4 cup diced pecans or walnuts
  • 1/2 cup raisins
  • 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.


  1. Preheat your oven to 350°F and grease baking dish.
  2. Place the bread cubes into the prepared pan.
  3. Whisk the eggs, milk, cream, syrup, sugar, flavoring, nutmeg, and salt together.
  4. Pour over the bread cubes and let sit for at least 15 minutes to absorb the liquid.
  5. Press the cubes down into the liquid if the edges are dry. A longer soak will produce a richer pudding.
  6. Bake the pudding for 35 minutes.
  7. Remove from the oven and sprinkle with the nuts and sugar.
  8. 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.
  9. Remove from the oven and let stand for a few minutes - the pudding will sink as it sits; that's OK.
  10. Serve immediately, or reheat before serving.