When the air turns crisp and you’re craving something cozy and sweet, this Maple Pecan Bread Pudding is just the thing to warm your soul—and your kitchen. It’s one of those magical recipes that feels effortless but tastes like you spent hours. Plus, the smell of maple syrup and toasted pecans baking is basically a hug in dessert form. Let’s get to it, friend. You’re going to love this one.
Why You’ll Love This Recipe
This bread pudding became a regular in my fall brunch rotation during my personal chef days—I’ve served it to clients, friends, and now, my family, and it gets rave reviews every time. It’s soft and creamy inside with golden edges and just a little crunch from pecans.
- Perfect balance of sweet, nutty, and custardy
- Easy to make ahead—hello, stress-free entertaining
- Maple syrup adds natural sweetness and cozy fall vibes
- Crowd-friendly and easy to double
- Great way to use up day-old bread (zero waste win!)
Ingredients Breakdown
Essentials
- 1 loaf brioche or challah (day-old), cut into 1-inch cubes (about 8 cups)
- 1 cup pecans, toasted and chopped (plus extra for garnish)
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup pure maple syrup, divided
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- Optional: 1/4 cup light brown sugar (for a deeper custard flavor)
Pro Tips
- Use sturdy or slightly stale bread—it soaks up the custard better without turning mushy.
- Dark maple syrup (Grade B) gives the richest flavor.
- Toast the pecans first to bring out their flavor and keep them crunchy.
- Want extra indulgence? Swap 1/2 cup of the whole milk for eggnog during the holidays!
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Lightly butter or spray a 9×13-inch baking dish.
- Toast pecans in a dry skillet over medium heat for 4–5 minutes, shaking occasionally. When they smell toasty, they’re ready! Coarsely chop and set aside.
- In a large bowl, whisk together the eggs, milk, cream, 1/4 cup of maple syrup, vanilla, cinnamon, nutmeg, salt, and brown sugar if using.
- Add the bread cubes into the custard. Gently fold to coat and let it soak for 15–20 minutes, stirring a couple of times so everything gets an even bath.
- Fold in about 2/3 of the chopped pecans, then pour the mixture into your prepared baking dish. Tap the pan lightly to level it out.
- Bake uncovered for 40–45 minutes, or until the edges are golden and the center has a gentle wobble. If it browns too quickly, loosely tent with foil in the last 10–15 minutes.
- Meanwhile, in a small saucepan, simmer the remaining 1/4 cup maple syrup with 1–2 tablespoons of butter for 2–3 minutes until warm and glossy.
- When the bread pudding comes out of the oven, pour the warm maple glaze over the top or serve it on the side. Let rest for 5–10 minutes before serving.
Chef’s Tips and Tricks
- Let the bread sit out overnight to dry if you don’t have day-old bread—dry bread soaks up custard beautifully.
- Make sure the custard has fully absorbed before baking—this prevents soggy pockets.
- Want extra texture? Sprinkle a light layer of raw sugar on top before baking for a caramelized crunch.
- Don’t overbake—aim for slightly jiggly in the middle. It continues to set as it cools.
Recipe Variations and Serving Suggestions
- Bourbon Vibes: Stir 2 tablespoons of bourbon into the custard for a cozy, adult twist.
- Fruit Boost: Add 1/2 cup dried cranberries, raisins, or chopped dried apples for a pop of flavor.
- Nut Swap: Toasted walnuts or hazelnuts work wonderfully too.
- Dairy-Free: Use 3 cups almond milk and 1 cup coconut cream. Skip butter or use a vegan alternative in the glaze.
- Holiday Brunch: Top with homemade whipped cream and a few sugared cranberries for festive flair.
FAQs
Can I make this bread pudding ahead of time?
Yes! Assemble it the night before, cover it tightly, and refrigerate. Bake straight from the fridge—you may need to add 5–10 minutes to the time.
How do I store leftovers?
Leftovers will keep in the fridge for 3–4 days. Reheat individual portions in the microwave or oven until warmed through.
Can I freeze maple pecan bread pudding?
Absolutely. Cool it completely, wrap well, and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven at 300°F until warm.
Recipe Card
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Ingredients:
- 1 loaf brioche or challah (about 8 cups), cubed
- 1 cup pecans, toasted and chopped
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup pure maple syrup, divided
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- Optional: 1/4 cup light brown sugar
Instructions:
- Preheat oven to 350°F and grease a 9×13 baking dish.
- Toast pecans, set aside, and mix the custard.
- Soak bread in custard 15–20 mins, then fold in pecans.
- Pour into dish and bake 40–45 mins. Drizzle with maple glaze.
Nutrition: ~300–350 calories per serving
If you try this Maple Pecan Bread Pudding, I’d love to hear how it turned out! Snap a pic, tag me @thekitchensaid on Instagram, or leave a comment below—your kitchen wins make my day!
