Best 7 Brown Sugar And Maple Bread Pudding Recipes

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Brown sugar and maple bread pudding is a delectable dessert that combines the sweetness of brown sugar with the rich flavor of maple syrup. This classic dish is a perfect way to use up leftover bread, and it can be easily customized to suit your own tastes. Whether you prefer a simple bread pudding or one that is loaded with nuts, fruits, or spices, there is a recipe out there that is sure to please everyone. So gather your ingredients and preheat your oven, because it's time to make some brown sugar and maple bread pudding!

Let's cook with our recipes!

BROWN SUGAR AND MAPLE BREAD PUDDING RECIPE



Brown Sugar and Maple Bread Pudding Recipe image

Yield 12

Number Of Ingredients 10

6 cups white bread cubes
5 eggs
2 1/2 cups milk
1 teaspoon cinnamon
1 cup maple syrup
1/2 cup sugar
1 teaspoon vanilla
1/2 teaspoon salt
1/3 cup chopped walnuts
1/2 cup brown sugar

Steps:

  • Preheat oven to 350 degrees.
  • Spray a 9x13 baking dish with non-stick cooking spray and set aside.
  • Place cubed bread in large bowl and set aside.
  • In separate smaller bowl, whisk eggs, cinnamon, syrup, sugar, milk, vanilla, and salt.
  • Pour egg mixture over bread and gently toss until all bread is coated.
  • Pour bread into 9x13 pan and spread evenly in pan. Let bread sit for 5-10 minutes or until egg mixture has soaked through.
  • Sprinkle brown sugar and walnuts on top of bread.
  • Bake 40-45 minutes or until golden brown on top. Remove from oven and let cool for at least 10 minutes for easier serving.
  • Top with maple syrup and enjoy!

BROWN SUGAR BREAD PUDDING



Brown Sugar Bread Pudding image

My DH loves bread pudding and got this recipe from work and wanted me to try it. We love cinnamon so I doubled the cinnamon and decreased the nutmeg. The 9x13" pan made it really thin, the next time I'm going to see if it will fit in an 8x8" pan for a deeper finished recipe. Taste was great!

Provided by Darla Emerson

Categories     Dessert

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 8

4 cups bread, torn into bite size pieces
2 cups milk
3 eggs
3 tablespoons butter
1 cup brown sugar
2 teaspoons vanilla
1/2 teaspoon nutmeg
2 teaspoons cinnamon

Steps:

  • In a small pan over low heat, melt butter with brown sugar for 5 minutes stirring occasionally. Set aside.
  • In a large bowl, combine all other ingredients except bread. Mix thoroughly.
  • Combine butter and sugar mixture with egg mixture, stirring constantly.
  • Spray 9x13" pan and cover the bottom with the torn bread.
  • Pour mixture over the bread.
  • Stir together to make sure all the bread is covered.
  • Bake, uncovered, at 350 degrees for 40 minutes or until the top is lightly brown.
  • Serve warm. Best if cooled at least 30min.

Nutrition Facts : Calories 260.3, Fat 9.1, SaturatedFat 4.9, Cholesterol 99.3, Sodium 217, Carbohydrate 39.3, Fiber 0.8, Sugar 27.6, Protein 5.8

CREAMY MAPLE BREAD PUDDING



Creamy Maple Bread Pudding image

This old-fashioned bread pudding,with the essence of maple, is the perfect end to a simple supper. Just about any kind of bread will do, but brioche, panettone, croissants or good white bread, along with anything nutty and/or grainy, is especially good.

Provided by Annacia

Categories     Dessert

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 11

4 -4 1/2 cups bread, cubed
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 extract (or vanilla extract)
1/2 teaspoon nutmeg
1/4 teaspoon salt
2 tablespoons decorator sugar (optional)
1/4 cup diced pecans (optional) or 1/4 cup walnuts (optional)

Steps:

  • 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 Facts : Calories 232.7, Fat 12.4, SaturatedFat 6.9, Cholesterol 121.5, Sodium 209.1, Carbohydrate 25.8, Fiber 0.4, Sugar 15.9, Protein 5.1

MAPLE CARAMEL BREAD PUDDING



Maple Caramel Bread Pudding image

This cinnamon bread pudding is topped with warm caramel sauce. It's quick to prepare and incredibly delicious.

Provided by WebsByMegan

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 55m

Yield 6

Number Of Ingredients 10

8 slices cinnamon bread
2 eggs
1 egg white
⅓ cup white sugar
1 ½ cups 2% low-fat milk
½ cup maple syrup
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
6 tablespoons fat-free caramel sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cut bread into 3/4 inch cubes. Arrange cubes in a 9x13-inch baking dish. Whisk together the eggs, egg white and sugar in a bowl. Stir in the milk, syrup, cinnamon, nutmeg, and salt. Pour mixture over bread.
  • Bake in preheated oven until lightly browned on top and middle is set, about 40 minutes.
  • Warm the caramel sauce; drizzle over the bread pudding before serving.

Nutrition Facts : Calories 329.5 calories, Carbohydrate 64.4 g, Cholesterol 67.1 mg, Fat 6.4 g, Fiber 3 g, Protein 9.1 g, SaturatedFat 2 g, Sodium 383.9 mg, Sugar 35.2 g

MAPLE-RAISIN BREAD PUDDING



Maple-Raisin Bread Pudding image

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 8

16 slices raisin bread, cubed
1/2 cup packed brown sugar
1/2 cup raisins
1/2 teaspoon ground cinnamon
5 large eggs
2 cups 2% milk
1/2 cup maple syrup
1/4 cup butter, melted

Steps:

  • Place bread cubes in a greased 2-qt. microwave-safe dish. Sprinkle with brown sugar, raisins and cinnamon. , In a large bowl, whisk eggs, milk, syrup and butter until smooth. Pour over bread; gently press bread cubes into egg mixture. , Cover and microwave at 50% power until center is soft-set and a knife inserted near the center comes out clean, 10-12 minutes. Let stand 5 minutes. If desired, serve with additional syrup.

Nutrition Facts : Calories 398 calories, Fat 11g fat (5g saturated fat), Cholesterol 136mg cholesterol, Sodium 266mg sodium, Carbohydrate 67g carbohydrate (40g sugars, Fiber 4g fiber), Protein 12g protein.

APPLE AND MAPLE BREAD PUDDING



Apple and Maple Bread Pudding image

Provided by Julie Richardson

Categories     Bread     Milk/Cream     Dessert     Sauté     Christmas     High Fiber     Oscars     Apple     Brandy     Winter     Cinnamon     Potluck     Calvados     Maple Syrup     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 16

Custard:
6 large eggs
1/2 cup pure maple syrup (preferably Grade B)
1/2 cup (packed) dark brown sugar
1 tablespoon vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon fine sea salt
1 cup whole milk
1 cup heavy whipping cream
2 tablespoons apple brandy (such as applejack or Calvados)
1 1-pound loaf pain rustique, all crust trimmed, bread cut into 3/4- to 1-inch cubes (6 1/2 to 7 cups)
Apples:
3 tablespoons unsalted butter
2 1/2 pounds Granny Smith apples (about 5), peeled, quartered, cored, cut into 1/3-inch-thick slices (about 7 cups)
1/4 cup pure maple syrup plus additional for brushing (preferably Grade B)
1/4 cup (packed) dark brown sugar

Steps:

  • For custard:
  • Whisk eggs, maple syrup, brown sugar, vanilla, cinnamon, and sea salt in large bowl. Add milk, cream, and brandy and whisk until well blended. Add bread cubes and press to submerge into custard. Let soak at least 30 minutes, occasionally pressing on bread cubes to submerge.
  • For apples:
  • Meanwhile, position rack in bottom third of oven and preheat to 350°F. Generously butter 9x5-inch glass or ceramic loaf pan with at least 3-inch-high sides. Melt 3 tablespoons butter in large nonstick skillet over medium-high heat. Add apple slices and sauté until deep golden and beginning to soften, stirring and turning apple slices frequently, 10 to 12 minutes. Stir in 1/4 cup maple syrup, then brown sugar. Simmer until sugar dissolves and mixture thickens to syrup, about 1 minute. Remove from heat.
  • Mix half of apple slices into breadcustard mixture. Transfer bread pudding mixture to prepared pan. Arrange remaining apple slices atop bread pudding in 2 lengthwise rows. Spoon any remaining syrup from skillet over apple slices. Place loaf pan on rimmed baking sheet (to catch any spills during baking).
  • Bake bread pudding until puffed and cracked on top, apples are deep brown, and instant-read thermometer inserted into center of pudding registers 170°F to 180°F, about 1 hour 30 minutes (pudding will rise high above top of pan). Remove from oven and let rest at room temperature 45 minutes to 1 hour (pudding will fall). Brush apples on top of pudding with additional maple syrup. Spoon pudding into bowls and serve warm or at room temperature.

VERMONT MAPLE BREAD PUDDING WITH WALNUT PRALINE



Vermont Maple Bread Pudding with Walnut Praline image

Categories     Milk/Cream     Egg     Nut     Brunch     Dessert     Bake     Walnut     Maple Syrup     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 12

Praline
Nonstick vegetable oil spray
2 cups sugar
1 cup walnuts, toasted, chopped
Bread pudding
8 large eggs
1 quart whipping cream
1 cup sugar
1 cup maple syrup, plus more for drizzling
1 tablespoon vanilla extract
1 1-pound loaf brioche or egg bread, torn into bite-size pieces
Vanilla ice cream

Steps:

  • For praline:
  • Spray rimmed baking sheet with nonstick spray. Stir sugar and 1/4 cup water in heavy small saucepan over medium heat until sugar dissolves. Increase heat to high and boil without stirring until mixture turns deep amber color, occasionally swirling pan and brushing down sides with wet pastry brush, about 7 minutes. Stir in nuts. Quickly spread nuts on prepared sheet. Cool. Chop praline into small pieces. (Can be made 1 day ahead. Store in airtight container at room temperature.)
  • For bread pudding:
  • Whisk eggs, cream, sugar, 1 cup maple syrup, and vanilla in large bowl to blend. Add brioche; stir to coat. Let stand at room temperature 1 hour, stirring occasionally.
  • Preheat oven to 375°F. Butter 13x9x2-inch baking dish. Transfer bread mixture to prepared dish. Bake until puffed and golden and toothpick inserted into center comes out clean, about 40 minutes. Cool slightly. Cut into 6 to 8 pieces. Place 1 piece pudding on each plate. Place scoop of ice cream atop pudding, drizzle with maple syrup, sprinkle with praline, and serve.

Tips:

  • Use stale or day-old bread for a richer flavor and texture.
  • For a more decadent bread pudding, use a mixture of white and brown sugar.
  • Add a splash of vanilla extract or cinnamon to the custard mixture for extra flavor.
  • If you don't have a double boiler, you can make the custard mixture in a heatproof bowl set over a saucepan of simmering water.
  • Be sure to let the bread pudding cool slightly before serving so that it has time to set.

Conclusion:

Brown sugar and maple bread pudding is a delicious and easy-to-make dessert that is perfect for any occasion. With its rich flavor and moist texture, this bread pudding is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this recipe a try.

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