Maple Bread Pudding

Name: Maple Bread Pudding
Prep time: 25 min
Total time: 1 h 25 min
Yield: 8
Ingredients: 2 tbsp. unsalted butter, melted, plus more for baking dish; 1 (14-ounce) loaf stale brioche, cubed (8 cups); 1/2 c. chopped toasted pecans; 3 large eggs; 1 1/2 c. whole milk; 1/2 c. dark maple syrup; 2 tbsp. bourbon; 1 tsp. pure vanilla extract; 1/2 tsp. ground cinnamon; 1/2 tsp. kosher salt; 1/2 c. granulated sugar; 1/2 c. heavy cream; 1 tbsp. bourbon; Vanilla ice cream, for serving

Warm bread pudding is the ultimate comfort dessert.

By Beth BranchPublished: Jan 9, 2026

Be the first to review!

Jump to recipe

warm bread pudding served with ice cream and caramel sauce

Becky Luigart-Stayner for Country Living

Yields:

Prep Time:

25 mins

Total Time:

1 hr 25 mins

Using brioche in bread pudding adds an extra layer of sweetness and a soft, tender texture. When making bread pudding, or even Thanksgiving stuffing, cube the bread and let it sit out for a few days so it becomes nice and stale. This allows the bread to absorb moisture without falling apart.

Advertisement - Continue Reading Below

Ingredients

For the bread pudding:

2 Tbsp. unsalted butter, melted, plus more for baking dish
1 (14-ounce) loaf stale brioche, cubed (8 cups)
1/2 cup chopped toasted pecans
3 large eggs
1 1/2 cups whole milk
1/2 cup dark maple syrup
2 Tbsp. bourbon
1 tsp. pure vanilla extract
1/2 tsp. ground cinnamon
1/2 tsp. kosher salt

For the maple-bourbon sauce:

1/2 cup granulated sugar
1/2 cup dark maple syrup
1/2 cup heavy cream
1 Tbsp. bourbon
Vanilla ice cream, for serving

Directions

1. Step 1Make the bread pudding: Butter a 2-quart baking dish. Place bread in the prepared dish. Top with pecans. Whisk together butter, eggs, milk, maple syrup, bourbon, vanilla, cinnamon, and salt in a bowl. Pour over bread and pecans. Let stand 30 minutes.
2. Step 2Preheat oven to 350°F. Bake until golden brown and top springs back when lightly pressed, 35 to 40 minutes.
3. Step 3Make the maple-bourbon sauce: Combine sugar and ¼ cup water in a small pot. Bring to a boil over medium-high heat. Cook, without stirring, until amber in color, 12 to 15 minutes. Remove from heat and carefully stir in maple syrup, cream, and bourbon. If necessary, cook over low heat until smooth, 2 to 3 minutes. Serve topped with sauce and vanilla ice cream.