Best 2 Maple Pecan Bread Pudding Recipes

If you're craving a sweet and decadent treat, maple pecan bread pudding is the perfect choice. This classic dessert combines the flavors of maple syrup, pecans, and bread in a creamy, custard-like sauce. It's the perfect way to use up leftover bread, and it's sure to be a hit with your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

MAPLE-PECAN PRALINE TOPPED FRENCH TOAST BREAD PUDDING

Maple-Pecan Praline Topped French Toast Bread Pudding image

Whenever I make a loaf of gluten free bread, I can't seem to eat all of it before it goes stale or moldy. While I could slice and freeze half, I prefer to use it for bread pudding, stuffing, meatloaf, etc. This is an excellent use for bread that is too hard and stale to eat. I would not make it from fresh squishy bread, as I think it would probably dissolve in the egg custard. The original recipe, Debbie Tate's "Make Ahead French Toast" at allrecipes, suggests 8 slices of French bread. I would assume that sourdough, old hard sandwich rolls, etc. would also work beautifully. This morning I used the last quarter loaf of bread made from Bob's Red Mill GF Homemade Wonderful Bread Mix. I would be happy to serve this for company, or Christmas morning. It is extremely rich - most people will be too full to finish off two helpings.

Provided by Lelandra

Categories Dessert

Time 9h15m

Yield 1 casserole, 8 serving(s)

Number Of Ingredients 9

Ingredients

4 cups stale bread (measured when cut into 1 inch cubes)
5 eggs, lightly beaten
1 1/2 cups milk
1 cup half-and-half
1 teaspoon vanilla extract
1/2 cup butter, melted
1 cup brown sugar
2 tablespoons maple syrup
1 cup chopped pecans

Steps:

The night before you want to eat this, grease a baking dish. I use a 9x9 glass baking pan (2 qt) so that the resulting product will be coffee cake height. If you use a 9x13 pan, you won't need to bake it on a cookie sheet to catch drippings (or clean the oven afterwards), but will have a flatter casserole. Cube the bread and spread it evenly in the pan. In a medium bowl, whisk together the custard (eggs, milk, half-and-half and vanilla). Pour over the bread cubes, cover with plastic wrap and refrigerate overnight/8 hours.
The next morning, preheat the oven to 350 degrees F (175 degrees C). In a small bowl (I use the pyrex 4-cup measuring cup I used to melt the butter in the microwave), combine the topping ingredients (melted butter, brown sugar, syrup and pecans). Spoon topping over bread and custard mixture. In the 9x9 pan, it will cover the custard completely.
Bake in preheated oven until golden, about 40 minutes. Bake it on top of a cookie sheet if you are using a 9x9 pan or you will have melted butter spattered all over the bottom of your oven afterwards.
When you take it out of the oven, the butter will still be bubbling. Let it rest at least 5 minutes, and it will be reabsorbed into the casserole, and you will have a nice crunchy topped casserole that holds together when cut into.

MAPLE-PECAN BREAD PUDDING

Maple-Pecan Bread Pudding image

This is a maple treat worth serving for breakfast or dessert.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 1h

Number Of Ingredients 9

Ingredients

Butter, room temperature, for baking dish
1 baguette (8 ounces), thinly sliced
2 cups half-and-half
2 large eggs
2/3 cup pure maple syrup (preferably Grade B), plus more for serving
1/4 teaspoon pure vanilla extract
1/4 teaspoon salt
1/2 cup pecans, roughly chopped
Heavy cream, for serving (optional)

Steps:

Preheat oven to 325 degrees. Butter a 2-quart baking dish and set aside. Arrange bread on two large rimmed baking sheets; bake until dry (but not browned), about 15 minutes. Let cool.
Meanwhile, in a large bowl, whisk together half-and-half, eggs, syrup, vanilla, and salt. Add bread to custard and toss. In prepared dish, stand slices upright in rows, pressing on each row to compact it. Pour any remaining custard in bowl over top and let stand 10 minutes.
Sprinkle bread pudding with pecans and bake until center is hot and most of custard is absorbed, about 30 minutes. Let cool slightly. Serve with maple syrup and cream, if desired.

Nutrition Facts : Calories 287 g, Fat 14 g, Fiber 1 g, Protein 7 g

Tips:

Use a good quality bread. A stale loaf of bread will make for a dry bread pudding, so use a fresh loaf that is a few days old.
Don't overmix the batter. Overmixing will make the bread pudding tough.
Let the bread pudding rest for at least 30 minutes before baking. This will allow the bread to absorb the custard and will help to prevent the pudding from becoming too dry.
Bake the bread pudding in a water bath. This will help to keep the pudding moist and prevent it from becoming too brown.
Serve the bread pudding warm with a scoop of ice cream or whipped cream.

Conclusion:

Maple pecan bread pudding is a delicious and easy-to-make dessert that is perfect for any occasion. It is a great way to use up leftover bread, and it is always a hit with guests. With a few simple tips, you can make a bread pudding that is moist, flavorful, and perfectly cooked. So next time you are looking for a delicious and easy dessert, give maple pecan bread pudding a try.