Maple Pecan Bread Pudding with Vanilla Sauce

• 6 cups cubed stale bread
• 1 ½ cups milk
• 1 cup heavy cream
• ½ cup maple syrup
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup chopped pecans
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ cup unsalted butter, melted
• ¼ cup granulated sugar
• For Vanilla Sauce: 1 cup heavy cream
• ½ cup milk
• ½ vanilla bean, split and seeds scraped, or 1 tsp vanilla extract

Steps

1. 1 Preheat oven to 350°F.
2. 2 In a large bowl, whisk together milk, cream, maple syrup, eggs, and vanilla extract.
3. 3 Stir in bread cubes, pecans, cinnamon, nutmeg, melted butter, and sugar until well coated.
4. 4 Transfer mixture to a greased 9x13 inch baking dish.
5. 5 Bake for 45 minutes or until set.
6. 6 For Vanilla Sauce: Combine cream and milk in a saucepan with vanilla bean or extract, heat until just simmering, then whisk continuously until thickened.

Equipment

• 9x13 inch baking dish
• Mixing bowls
• Whisk

Variations

• Add a splash of bourbon to the bread mixture for an adult twist.
• Substitute pecans with walnuts or almonds.

Substitutions

• If you're out of heavy cream, use all milk.
• Use vanilla extract if you don't have a vanilla bean.

Pairings

• Serve alongside a hot cup of coffee or tea.

Nutrition

Tips

• Use day-old bread for best results.
• Toast pecans for extra crunch.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 15 minutes.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in the oven.

Serving Suggestions

• Serve warm with a drizzle of extra maple syrup.
• Pairs well with a scoop of vanilla ice cream.

FAQ