Best Maple Pecan Bread Pudding Recipes

Maple-Pecan Praline Topped French Toast Bread Pudding image

Provided by Lelandra

Categories Dessert

Time 9h15m

Yield 1 casserole, 8 serving(s)

Number Of Ingredients 9

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 image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h35m

Yield 8

Number Of Ingredients 11

3 eggs
1 cup real maple syrup
1/2 teaspoon ground cinnamon
3 cups milk
6 teaspoons vanilla
12 oz French or other firm bread, cut into 1-inch slices, then tear into 1-inch pieces (10 cups)
2 teaspoons butter, softened
1 cup chopped pecans, toasted
1 cup premium vanilla ice cream, melted
2 tablespoons bourbon, if desired
1 tablespoon real maple syrup

Steps:

In large bowl, mix eggs, 1 cup maple syrup and the cinnamon with wire whisk until well blended. Beat in milk and vanilla until well blended. Stir in bread pieces. Let stand 30 minutes.
Heat oven to 350°F. Grease 11x7-inch (2-quart) glass baking dish with softened butter. Stir pecans into bread mixture. Pour into baking dish.
Bake uncovered 65 to 70 minutes or until top is puffed and light golden brown (center will jiggle slightly). Cool 30 minutes.
In small bowl, mix ice cream, bourbon and 1 tablespoon maple syrup until well blended. Serve sauce over warm bread pudding. Store bread pudding and sauce covered in refrigerator.

Nutrition Facts : Calories 460, Carbohydrate 63 g, Fat 2, Fiber 2 g, Protein 12 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 310 mg

Maple-Pecan Bread Pudding image

Provided by Martha Stewart

Time 1h

Number Of Ingredients 9

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

Maple Bread Pudding with Pecan Praline Crunch image

Provided by Lynnda Cloutier

Categories Puddings

Number Of Ingredients 10

1 cup granulated sugar
¼ cup water
½ cup chopped pecans, toasted
8 eggs
4 cups half and half or light cream
1 cup packed brown sugar
1 cup maple syrup
1 tbsp. vanilla
1 loaf egg bread, 1 lb, torn into bite size pieces, about 14 cups
vanilla ice cream

Steps:

1. For pecan praline crunch, lightly grease a baking sheet; set aside. In small pan, mix sugar and the water. Cook over medium heat stirring to dissolve sugar. Bring mixture to boiling. Reduce heat. Without stirring, boil gently uncovered about 7 minutes or til mixture turns a deep amber color. Remove from heat; stir in pecans. Quickly pour mixture onto prepared baking sheet. Cool for 30 minutes. Break or chop praline into small pieces. Set aside.
2. In very large bowl, whisk together eggs, half and half, brown sugar, maple syrup and vanilla. Add bread pieces, stir to moisten evenly. Cover and chill for 1 hour.
3. Preheat oven to 375. Lightly grease a 3 quart rectangular baking dish. Transfer bread mixture to the prepared baking dish; Bake, uncovered, about 40 minutes or til golden brown and a knife inserted in center comes out clean. Cool on wire rack for 30 minutes.
4. Serve warm bread pudding with scoops of ice cream. Sprinkle with pecan praline crunch. Makes 12 to 16 servings.