A warm pan of Maple Pecan Bread Pudding is one of those fall desserts that makes the whole kitchen smell like butter and maple syrup! With soft brioche soaked in sweet custard and toasted pecans on top, every bite has a little crunch and a lot of comfort. It’s rich without feeling too heavy. And the golden edges? They’re my favorite part.
We love fall because it means simple desserts like this easy maple pecan bread pudding are back on the table. It’s the kind of recipe you can make for a slow Sunday or bring to Thanksgiving dinner when everyone wants something sweet after the turkey. If you love baking with maple syrup, you’ll also enjoy our Maple Pumpkin Bread. Both recipes fill the house with that warm fall smell. Sweet treats are some of my favorite things to make when the weather turns cold. And I especially love ones that use everyday ingredients and don’t need hours of work.
This maple and pecan bread pudding is just that. A few simple steps and the oven does most of the work while you get the rest of dinner on the table. It’s a lovely change from the usual holiday pies.
Ingredients
- Brioche bread: Cut into irregular 1-inch cubes and lightly dried before soaking. Its buttery crumb absorbs the maple custard while keeping some structure.
- Large eggs: Whisked until smooth to help the custard set into a soft and tender filling.
- Whole milk: Used as the main liquid for the custard. Whole milk adds richness without making the pudding too dense.
- Heavy whipping cream: Blended into the custard to give the baked bread a soft and rich texture.
- Pure maple syrup: Use 3/4 cup in the custard and reserve 2 tablespoons for drizzling over the finished portions. Choose pure maple syrup for its natural caramel flavor.
- Light brown sugar: Packed before measuring and whisked into the custard to add sweetness and a light molasses note.
- Pure vanilla extract: Mixed into the custard to round out the maple flavor.
- Ground cinnamon: Whisked into the custard for a warm spice flavor that pairs with maple and pecans.
- Ground nutmeg: Added to the custard for a subtle warm spice note without overpowering the maple.
- Fine sea salt: Whisked into the custard to balance the sweetness and bring out the buttery flavor.
- Pecan halves: Roughly chopped and toasted before scattering over the soaked bread. The toasted nuts add crunch and a deep nutty flavor.
- Unsalted butter: Softened and spread inside the baking dish to reduce sticking and add a light buttery coating.
Tools You’ll Need
- 9×13-inch ceramic baking dish: A 9×13-inch ceramic baking dish holds the bread in a shallow layer for even baking. Choose an oven-safe dish at least 2 inches deep because a smaller dish may overflow.
- Large mixing bowl: A 4-quart mixing bowl gives you enough room to whisk the custard without splashing. Choose a bowl with a stable base because a smaller one makes blending the eggs and dairy messy.
- Balloon whisk: A 10 to 12-inch balloon whisk blends the eggs and dairy into a smooth custard. Choose one with flexible wires because a stiff fork leaves more egg streaks.
- Rimmed baking sheet: A standard 18×13-inch rimmed baking sheet holds the bread cubes while they dry in the oven. Use a shallow tray with a wide base because crowding traps moisture.
- 10-inch nonstick skillet: A 10-inch nonstick skillet spreads the chopped pecans into a thin layer for even toasting. Choose a heavy-bottomed pan because thin pans can scorch nuts quickly.
- Rubber spatula: A flexible rubber spatula helps press bread into the custard without crushing the cubes. Choose a heat-safe model with a broad head for gentle pressure.
- Instant-read food thermometer: An instant-read thermometer checks that the center of the custard reaches at least 160°F. Choose a thin-tip digital model because bulky probes can tear the soft center.
- Serrated bread knife: An 8 to 10-inch serrated bread knife cuts brioche into cubes without pressing it flat. Choose a sharp scalloped blade because a dull knife tears the soft crumb.
Instructions
Step 1: Cut and lightly dry the brioche bread
Set your oven to 300°F and let it heat while you cut 12 ounces of brioche bread into rough 1-inch cubes. Don’t worry about making every piece the same size. I like a mix of chunky pieces and smaller bits because the little ones soak up more custard while the larger cubes keep their shape. Spread the cubes in a single loose layer on a baking sheet.
Bake for 8 to 10 minutes and turn them once halfway through. You want the bread slightly dry on the outside but not deeply toasted. Remove the tray and raise the oven temperature to 350°F. Next, check the edges of the cubes.
They should feel lightly crisp while the centers still have a little give. If you let them turn dark brown, they’ll become too hard and won’t soak evenly. That short drying time helps the bread absorb the maple custard without falling apart.
Tip: A day-old brioche loaf works well here. If yours already feels dry, reduce the oven-drying time to 4 to 5 minutes.
Step 2: Whisk the maple custard until smooth
Crack 4 large eggs into a large mixing bowl and whisk for about 30 seconds until the yolks and whites blend. Then add 2 cups of whole milk and 1 cup of heavy whipping cream. Pour in 3/4 cup of pure maple syrup and add 1/4 cup of packed light brown sugar. Finish with 2 teaspoons of pure vanilla extract and 1 teaspoon of ground cinnamon plus 1/4 teaspoon each of ground nutmeg and fine sea salt.
Whisk for another 60 to 90 seconds until the sugar blends in and the mix looks smooth. Keep the oven set at 350°F. The custard should look pale tan with tiny cinnamon flecks and a light layer of bubbles. You shouldn’t see large streaks of egg white.
Don’t stop too soon or the eggs may set in uneven patches during baking. A smooth mix gives the pudding its soft and even center.
Tip: Use real maple syrup rather than pancake syrup. Grade A Dark Color Taste maple syrup gives the custard a stronger maple flavor.
Step 3: Soak the brioche and add toasted pecans
Lightly grease a 9×13-inch baking dish with 1 tablespoon of unsalted butter. Spread the dried brioche cubes inside and arrange them in a loose layer with some pieces standing slightly taller than the rest. Pour the maple custard slowly across the bread so it reaches the corners as well as the center. Press the cubes down gently with a spatula and let them soak for 20 minutes. During that time, toast 3/4 cup of roughly chopped pecans in a dry skillet over medium-low heat for 3 to 4 minutes.
Stir often and let them cool briefly before scattering them across the soaked bread. Keep the oven at 350°F. You’ll notice the cubes start to swell while the custard sinks between them. The pecans should smell nutty and look one shade darker. Watch them closely because they’ll turn bitter if they burn.
(I tried skipping the soak once. The top browned while several chunks stayed dry. ) That 20-minute rest helps the bread take in the custard.
Tip: Save a small handful of the measured toasted pecans until just before baking if you prefer more visible crunch across the top.
Step 4: Bake until the top turns golden and the center sets
Place the baking dish on the middle rack of your 350°F oven and bake uncovered for 40 to 45 minutes. Keep the bread spread in a fairly even layer but leave the taller pieces sticking up. They’ll turn crisp as the custard sets around them. Start checking at minute 40 by giving the dish a gentle shake.
The center should wobble just a little rather than ripple like liquid. For a more exact check, insert a food thermometer into the center of the custard-rich area. Look for at least 160°F. If the top browns too quickly, cover it loosely with foil for the last 10 minutes.
The top should be deep golden with darker toasted peaks and crisp pecans. You’ll smell maple and warm cinnamon. Don’t keep baking once the center has set or the edges may dry out. Gentle heat lets the custard firm up without turning rubbery.
Tip: If you’re using a deep 8×8-inch dish instead, allow roughly 10 to 15 extra minutes and check the center temperature before serving.
Step 5: Rest and serve with a maple drizzle
Take the dish out of the oven and leave it to rest for 10 to 15 minutes. Don’t cut into it right away. The custard keeps setting as the pudding cools from its baking temperature of 350°F and the soft center becomes easier to portion. Cut the pudding into 8 generous squares and lift one portion onto a white dessert plate.
Drizzle about 1 teaspoon of the remaining 2 tablespoons of pure maple syrup over that serving. Use the rest for the other portions and serve while still warm. For the best texture, don’t leave the pudding sitting out for more than 2 hours. Each portion should hold its shape while still showing soft custard between the bread cubes.
The warm maple syrup settles into the cracks and makes the toasted pecans shine. Skip the rest and your first serving may crumble. A short rest helps the soft center hold together.
Tip: For a little contrast, serve each square with 2 tablespoons of plain Greek yogurt on the side. Add it only when serving.
Pro Tips
- Choose a soft but sturdy brioche loaf weighing about 12 ounces. Cut it into uneven 1-inch cubes so some edges turn crisp while the centers stay tender.
- Measure the maple syrup in a liquid measuring cup at eye level. Grade A Dark Color Taste maple syrup gives a richer flavor than lighter varieties.
- Grease the corners of your 9×13-inch baking dish with the full tablespoon of butter. Those corners tend to hold sticky custard as the edges brown.
- Leave the soaked bread undisturbed for the full 20 minutes before baking. Press any floating pieces down once so the top doesn’t develop hard dry patches.
- Watch the pecans closely during their 3 to 4 minutes in the skillet. Remove them when they smell nutty because they can turn bitter fast.
- Set the baking dish on the middle oven rack at 350°F. This position helps the top turn golden without exposing it to too much direct heat.
- Test the middle with a thermometer instead of relying on color alone. The custard should reach at least 160°F while the center still feels tender.
- Drizzle about 1 teaspoon of warm maple syrup onto each portion after serving. Adding it at the end keeps the crisp bread peaks from becoming sticky during baking.
- For an apple maple version, fold 1 cup of finely diced Granny Smith apple into the soaked bread before baking and add 5 minutes if the center needs more time to set.
- For a chocolate pecan twist, scatter 1/2 cup of semisweet chocolate chips between the brioche cubes before pouring on the custard. The chocolate melts into small pockets throughout the pudding.
- For a cranberry holiday version, add 1/2 cup of dried sweetened cranberries with the toasted pecans. Their tart flavor cuts through the sweet maple custard and adds a little chew.
- For a dairy-free fall version, replace the whole milk and heavy cream with 3 cups of unsweetened full-fat oat milk and grease the dish with 1 tablespoon of dairy-free butter. Expect a lighter custard with less richness.
Storage Instructions
Let the Maple Pecan Bread Pudding cool slightly after baking, then cover and refrigerate it within 2 hours. Store leftovers in an airtight container at 40°F or below for up to 3 to 4 days. You can also freeze individual portions for up to 2 months. Wrap each chilled square tightly in plastic wrap and place it inside a freezer-safe container.
This helps keep the bread from drying out and makes it easier to warm one serving at a time. To reheat, thaw frozen portions overnight in the fridge. Place a serving in an oven-safe dish and add 1 tablespoon of whole milk if it looks dry. Cover loosely with foil and warm at 325°F for about 15 to 25 minutes until the center reaches 165°F.
Discard leftovers if you notice mold, an unusual sour smell or a slimy texture. Don’t taste food to check whether it’s spoiled.
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Maple Pecan Bread Pudding
- Total Time: 1 hour 45 minutes
- Yield: 8 servings 1x
Description
This easy Maple Pecan Bread Pudding turns buttery brioche into a warm holiday dessert with crisp golden edges and a soft maple custard center. It’s one of my best simple dessert ideas for Thanksgiving brunch, a family party or a fall potluck. What makes this version different is the quick bread-drying step and toasted pecans, which keep every bite rich without turning soggy. Serve it with maple syrup for a sweet finish. Pair smaller portions with fruit for a more balanced treat.
Ingredients
- 12 ounces Brioche bread (Cut into irregular 1-inch cubes and lightly dried before soaking. Its buttery crumb absorbs the maple custard while keeping some structure.)
- 4 large Large eggs (Whisked until smooth to help the custard set into a soft and tender filling.)
- 2 cups Whole milk (Used as the main liquid for the custard. Whole milk adds richness without making the pudding too dense.)
- 1 cup Heavy whipping cream (Blended into the custard to give the baked bread a soft and rich texture.)
- 7/8 cup Pure maple syrup (Use 3/4 cup in the custard and reserve 2 tablespoons for drizzling over the finished portions. Choose pure maple syrup for its natural caramel flavor.)
- 1/4 cup Light brown sugar (Packed before measuring and whisked into the custard to add sweetness and a light molasses note.)
- 2 teaspoons Pure vanilla extract (Mixed into the custard to round out the maple flavor.)
- 1 teaspoon Ground cinnamon (Whisked into the custard for a warm spice flavor that pairs with maple and pecans.)
- 1/4 teaspoon Ground nutmeg (Added to the custard for a subtle warm spice note without overpowering the maple.)
- 1/4 teaspoon Fine sea salt (Whisked into the custard to balance the sweetness and bring out the buttery flavor.)
- 3/4 cup Pecan halves (Roughly chopped and toasted before scattering over the soaked bread. The toasted nuts add crunch and a deep nutty flavor.)
- 1 tablespoon Unsalted butter (Softened and spread inside the baking dish to reduce sticking and add a light buttery coating.)
Instructions
- Set your oven to 300°F and let it heat while you cut 12 ounces of brioche bread into rough 1-inch cubes. Don’t worry about making every piece the same size. I like a mix of chunky pieces and smaller bits because the little ones soak up more custard while the larger cubes keep their shape. Spread the cubes in a single loose layer on a baking sheet. Bake for 8 to 10 minutes and turn them once halfway through. You want the bread slightly dry on the outside but not deeply toasted. Remove the tray and raise the oven temperature to 350°F. Next, check the edges of the cubes. They should feel lightly crisp while the centers still have a little give. If you let them turn dark brown, they’ll become too hard and won’t soak evenly. That short drying time helps the bread absorb the maple custard without falling apart.
- Crack 4 large eggs into a large mixing bowl and whisk for about 30 seconds until the yolks and whites blend. Then add 2 cups of whole milk and 1 cup of heavy whipping cream. Pour in 3/4 cup of pure maple syrup and add 1/4 cup of packed light brown sugar. Finish with 2 teaspoons of pure vanilla extract and 1 teaspoon of ground cinnamon plus 1/4 teaspoon each of ground nutmeg and fine sea salt. Whisk for another 60 to 90 seconds until the sugar blends in and the mix looks smooth. Keep the oven set at 350°F. The custard should look pale tan with tiny cinnamon flecks and a light layer of bubbles. You shouldn’t see large streaks of egg white. Don’t stop too soon or the eggs may set in uneven patches during baking. A smooth mix gives the pudding its soft and even center.
- Lightly grease a 9×13-inch baking dish with 1 tablespoon of unsalted butter. Spread the dried brioche cubes inside and arrange them in a loose layer with some pieces standing slightly taller than the rest. Pour the maple custard slowly across the bread so it reaches the corners as well as the center. Press the cubes down gently with a spatula and let them soak for 20 minutes. During that time, toast 3/4 cup of roughly chopped pecans in a dry skillet over medium-low heat for 3 to 4 minutes. Stir often and let them cool briefly before scattering them across the soaked bread. Keep the oven at 350°F. You’ll notice the cubes start to swell while the custard sinks between them. The pecans should smell nutty and look one shade darker. Watch them closely because they’ll turn bitter if they burn. (I tried skipping the soak once. The top browned while several chunks stayed dry.) That 20-minute rest helps the bread take in the custard.
- Place the baking dish on the middle rack of your 350°F oven and bake uncovered for 40 to 45 minutes. Keep the bread spread in a fairly even layer but leave the taller pieces sticking up. They’ll turn crisp as the custard sets around them. Start checking at minute 40 by giving the dish a gentle shake. The center should wobble just a little rather than ripple like liquid. For a more exact check, insert a food thermometer into the center of the custard-rich area. Look for at least 160°F. If the top browns too quickly, cover it loosely with foil for the last 10 minutes. The top should be deep golden with darker toasted peaks and crisp pecans. You’ll smell maple and warm cinnamon. Don’t keep baking once the center has set or the edges may dry out. Gentle heat lets the custard firm up without turning rubbery.
- Take the dish out of the oven and leave it to rest for 10 to 15 minutes. Don’t cut into it right away. The custard keeps setting as the pudding cools from its baking temperature of 350°F and the soft center becomes easier to portion. Cut the pudding into 8 generous squares and lift one portion onto a white dessert plate. Drizzle about 1 teaspoon of the remaining 2 tablespoons of pure maple syrup over that serving. Use the rest for the other portions and serve while still warm. For the best texture, don’t leave the pudding sitting out for more than 2 hours. Each portion should hold its shape while still showing soft custard between the bread cubes. The warm maple syrup settles into the cracks and makes the toasted pecans shine. Skip the rest and your first serving may crumble. A short rest helps the soft center hold together.
Notes
Pro Tips:
- Choose a soft but sturdy brioche loaf weighing about 12 ounces. Cut it into uneven 1-inch cubes so some edges turn crisp while the centers stay tender.
- Measure the maple syrup in a liquid measuring cup at eye level. Grade A Dark Color Taste maple syrup gives a richer flavor than lighter varieties.
- Grease the corners of your 9×13-inch baking dish with the full tablespoon of butter. Those corners tend to hold sticky custard as the edges brown.
- Leave the soaked bread undisturbed for the full 20 minutes before baking. Press any floating pieces down once so the top doesn’t develop hard dry patches.
- Watch the pecans closely during their 3 to 4 minutes in the skillet. Remove them when they smell nutty because they can turn bitter fast.
- Set the baking dish on the middle oven rack at 350°F. This position helps the top turn golden without exposing it to too much direct heat.
- Test the middle with a thermometer instead of relying on color alone. The custard should reach at least 160°F while the center still feels tender.
- Drizzle about 1 teaspoon of warm maple syrup onto each portion after serving. Adding it at the end keeps the crisp bread peaks from becoming sticky during baking.
Storage: Let the Maple Pecan Bread Pudding cool slightly after baking, then cover and refrigerate it within 2 hours. Store leftovers in an airtight container at 40°F or below for up to 3 to 4 days. You can also freeze individual portions for up to 2 months. Wrap each chilled square tightly in plastic wrap and place it inside a freezer-safe container. This helps keep the bread from drying out and makes it easier to warm one serving at a time. To reheat, thaw frozen portions overnight in the fridge. Place a serving in an oven-safe dish and add 1 tablespoon of whole milk if it looks dry. Cover loosely with foil and warm at 325°F for about 15 to 25 minutes until the center reaches 165°F. Discard leftovers if you notice mold, an unusual sour smell or a slimy texture. Don’t taste food to check whether it’s spoiled.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
Frequently Asked Questions
Yes, but keep the bread and custard separate if you want the best texture. Dry the brioche cubes and whisk the custard up to 24 hours ahead, then refrigerate the custard at 40°F or below. The next day, combine everything and soak for 20 minutes before baking at 350°F.
A watery center usually means the custard hasn’t set or the bread didn’t absorb enough liquid. Check the center with an instant-read thermometer and aim for at least 160°F. If it’s still loose, return the dish to a 350°F oven for another 5 to 10 minutes, then check again before removing it.
You can use 12 ounces of thick-cut white sandwich bread, but choose a sturdy loaf rather than thin slices. Dry the cubes at 300°F for 8 to 10 minutes before soaking. The finished pudding will taste less buttery and may feel softer, so handle the bread gently when adding the custard.
Store leftovers in a covered airtight container in the refrigerator for up to 3 to 4 days. Refrigerate within 2 hours of baking and keep the temperature at 40°F or below. For the best texture, divide the pudding into portions before chilling so you can warm only what you need.
Yes, double every ingredient and use two separate 9×13-inch baking dishes rather than one deep pan. Bake both at 350°F and rotate their rack positions halfway through if your oven heats unevenly. Start checking at 40 minutes, then continue until each dish reaches at least 160°F in the center.
For dessert, serve a warm square with 2 tablespoons of lightly sweetened whipped cream or a small scoop of vanilla ice cream. If you’re offering it at brunch, pair it with fresh berries and plain Greek yogurt. Let the pudding rest for 10 to 15 minutes before plating so each portion holds together.
Yes, let the baked pudding cool and refrigerate it promptly before wrapping individual portions tightly. Freeze for up to 2 months, then thaw overnight in the refrigerator. Reheat covered at 325°F until the center reaches 165°F, usually about 15 to 25 minutes for a thawed portion.
Final Thoughts
And that’s one fall dessert you’ll want to make again. Maple Pecan Bread Pudding is simple enough for a Sunday afternoon but special enough to bring to a holiday gathering. I love how the buttery bread stays soft in the middle while the pecans add a little crunch, and that warm maple smell always makes me want another bite.
Save this maple pecan bread pudding recipe for Thanksgiving or your next family brunch. If you love these flavors, try our Butter Pecan Cookies or Maple Pumpkin Bread. And let me know in the comments if you added your own twist. I always love hearing what everyone makes.
It works just as well when you are after thanksgiving maple pecan bread pudding and easy maple pecan bread pudding.
