Maple-Cinnamon Bread Pudding with Vanilla Cream

Name: Maple-Cinnamon Bread Pudding with Vanilla Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Butter for greasing the pan; 5 large eggs; 2 1/2 cups heavy cream; 1 cup maple syrup; 1 1/2 teaspoons ground cinnamon, plus extra for dusting; 1 teaspoon vanilla extract; 5 cups day-old Italian or French bread, cut into 1-inch squares; 3/4 cup medium-coarsely chopped pecans; 4 large egg yolks; 1/3 cup sugar; 2 cups heavy cream; 1 vanilla bean, split; Simple Chocolate Cake; White Chocolate Pecan Cake, instead of the orange creme anglaise

Servings: persons

Butter for greasing the pan
5 large eggs
2 1/2 cups heavy cream
1 cup maple syrup
1 1/2 teaspoons ground cinnamon, plus extra for dusting
1 teaspoon vanilla extract
5 cups day-old Italian or French bread, cut into 1-inch squares
3/4 cup medium-coarsely chopped pecans
4 large egg yolks
1/3 cup sugar
2 cups heavy cream
1 vanilla bean, split
Simple Chocolate Cake
White Chocolate Pecan Cake, instead of the orange creme anglaise

1
For the bread pudding:
2
Preheat the oven to 350F.
3
Lightly butter a 13 by 9 by 2-inch baking pan.
4
In a large mixing bowl, beat the eggs with the cream, syrup, cinnamon, and vanilla.
5
Add the bread squares and stir until they have absorbed the liquid.
6
Stir in the chopped pecans.
7
Pour into the prepared pan, smooth the top, and sprinkle with more cinnamon.
8
Bake until golden brown and firm, with no wiggly spots, 35 to 40 minutes.
9
For the vanilla cream:
10
In a mixing bowl, heat the egg yolks and sugar together until pale yellow.
11
In a medium saucepan, combine the cream and the vanilla bean and bring to a boil over medium heat.
12
Pour about 1/2 cup of the cream into the yolks and whisk to combine.
13
Pour the mixture back into the remaining cream and cook over low to medium heat, stirring constantly, until it coats a spoon.
14
Do not allow it to boil.
15
Remove from the heat and strain through a fine strainer.
16
To serve:
17
Cool the bread pudding to room temperature and serve in squares, surrounded by spoonfuls of the vanilla cream.
18
Variations:
19
For day-old bread, substitute fresh bread that has been dried slightly in a 200F.
20
oven.
21
Substitute vanilla ice cream for the vanilla cream.

1687

kcal

Calories

134

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Butter for greasing the pan, 5 large eggs, 2 1/2 cups heavy cream, 1 cup maple syrup, and more.

Yes, Maple-Cinnamon Bread Pudding with Vanilla Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!