The Best Bread Pudding Recipe with Maple Praline Sauce
Made with chunks of soft French bread soaked in a rich, spiced custard and baked until golden and crisp on top, this bread pudding is pure nostalgia. But what really takes it over the top? A buttery maple praline sauce, poured warm over every slice. It's the perfect dessert to serve for holiday dinners, Sunday suppers, or any time you want to treat yourself.
Servings: 12 servings
Calories: 384kcal
Ingredients
For the Bread Pudding
- 1 16 oz loaf French bread 1 to 2 days old
- 4 cups half and half or 2 cups whole milk + 2 cups heavy cream
- 4 large eggs
- ¾ cup granulated sugar
- ¾ cup dark brown sugar or light brown sugar
- 1 tablespoon vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 3 tablespoons unsalted butter melted
For the Maple Praline Sauce
- 4 tablespoons unsalted butter
- ½ cup dark brown sugar
- ½ cup pure maple syrup
- 1 cup heavy cream
- 1 cup chopped pecans
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
Instructions
- Prepare the bread: Butter a 9x13-inch baking dish. Tear the French bread into 1-inch cubes and scatter evenly in the dish. Make sure bread is packed in but not overly compressed.
- Mix the custard: In a large mixing bowl, whisk together the half and half, eggs, granulated sugar, brown sugar, vanilla, cinnamon, ginger, nutmeg, cloves, and salt until smooth and fully combined.
- Soak the bread: Pour the custard mixture evenly over the bread. Gently press the bread down with a spoon or clean hands to help it soak up the liquid. Cover the dish tightly with plastic wrap.
- Chill the pudding: Refrigerate for at least 4 hours or overnight. This allows the bread to absorb the custard and develop flavor.
- Bake the pudding: Preheat the oven to 350°F. Remove the dish from the refrigerator and let it come to room temperature while the oven preheats. Remove the plastic wrap, drizzle melted butter evenly over the top, and bake for 50 to 60 minutes, or until the center is set and the top is golden brown.
- Make the praline sauce: In a medium saucepan over medium-high heat, combine the butter, brown sugar, maple syrup, and heavy cream. Stir constantly until the mixture begins to boil. Lower the heat to medium-low and simmer for 7 to 9 minutes, stirring frequently, until thickened.
- Finish the sauce: Stir in the chopped pecans, vanilla extract, and salt. Simmer for another 1–2 minutes, then remove from heat.
- Serve: Slice and serve the warm bread pudding with a generous spoonful of warm maple praline sauce over the top.
Video
Notes
- If your bread is too fresh, toast it in a 350°F oven for 10 minutes to dry it out.
- Let the bread soak in the custard for several hours to absorb all that flavor.
- You can make the praline sauce ahead and warm it just before serving.
- Don’t skip the melted butter on top before baking—it adds flavor and helps the top crisp up.
- Store leftover bread pudding in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual slices in the microwave for about 30–45 seconds, or reheat the entire dish in a 300°F oven until warmed through.
- The maple praline sauce can also be made ahead and stored in a sealed container in the refrigerator for 2–3 days. Warm it gently on the stove or in the microwave before serving.
- You can also freeze baked bread pudding (without sauce) for up to 2 months. Wrap it tightly in plastic wrap and foil. Thaw overnight in the fridge and reheat before serving.
Nutrition
Serving: 1serving | Calories: 384kcal | Carbohydrates: 56.5g | Protein: 9.8g | Fat: 21.5g | Saturated Fat: 9.8g | Cholesterol: 125mg | Sodium: 566mg | Potassium: 302mg | Fiber: 1.1g | Sugar: 34.2g | Calcium: 177mg | Iron: 2.5mg