The Best Maple Pecan Sourdough Bread Pudding: Cozy Comfort

Maple Pecan Sourdough Bread Pudding

Maple Pecan Sourdough Bread Pudding – just saying those words wraps me in a warm hug, conjuring up images of chilly mornings, steaming mugs of coffee, and the sweet promise of comfort, doesn’t it? Oh, sweet friends, this particular recipe holds a profoundly special place in my heart, born from a deep-seated desire to never, ever waste even a single crumb of my beloved sourdough, especially when a slightly stale loaf is practically begging for a glorious second life.

I admit, the idea of using tangy sourdough in a sweet bread pudding initially made me a little skeptical, but one bite of this creation truly changed everything I thought I knew, especially on that chilly autumn morning with the soft light streaming in and the intoxicating aroma of maple and toasted pecans filling the house, making it an instant family favorite. If you adore the maple pecan combination as much as I do, and perhaps want a quick bake, you might also swoon over my Maple Pecan Quick Bread recipe for another delightful treat.

This Maple Pecan Sourdough Bread Pudding isn’t just another recipe; it’s a testament to how simple, humble ingredients – especially those we might otherwise discard – can be transformed into something truly extraordinary, offering a perfect balance of tangy sourdough and rich, sweet, nutty goodness, so let’s gather our ingredients and dive into making some unforgettable kitchen magic! For those who love exploring delightful pecan and maple pairings, I recently stumbled upon this exquisite Peach Pecan Bundt Cake with Maple Cream from a fellow baker that I think you’ll absolutely adore.

Maple Pecan Sourdough Bread Pudding: Cozy Comfort

Recipe by MayaCourse: DessertsCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

A comforting, delightful bread pudding featuring the tangy chew of sourdough, rich maple syrup, and crunchy pecans, all baked in a luscious custard. Perfect for breakfast or dessert!

Ingredients

• 1 loaf (about 1 pound) stale sourdough bread, cut into 1-inch cubes

• 4 large eggs

• 1 cup whole milk

• 1/2 cup heavy cream

• 1/2 cup pure maple syrup, plus more for drizzling

• 1/4 cup packed light brown sugar

• 1 teaspoon vanilla extract

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon salt

• 1 cup pecan halves, roughly chopped, divided

• 2 tablespoons unsalted butter, melted (for greasing and topping)

Directions

• 1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with some of the melted butter.
• 2. Spread the sourdough bread cubes evenly in the prepared baking dish.
• 3. In a large bowl, whisk together the eggs, milk, heavy cream, maple syrup, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
• 4. Gently pour the custard mixture evenly over the bread cubes in the baking dish. Press the bread down lightly to ensure all pieces are soaked.
• 5. Sprinkle about 3/4 cup of the chopped pecans over the bread pudding.
• 6. Let the bread pudding sit for at least 30 minutes (or up to 4 hours in the refrigerator) to allow the bread to fully absorb the custard. This is key for a tender pudding!
• 7. Bake for 30-40 minutes, or until the custard is set and the top is golden brown and puffed.
• 8. In the last 10 minutes of baking, sprinkle the remaining 1/4 cup pecans on top and drizzle with the remaining melted butter for extra crunch.
• 9. Remove from oven and let cool slightly before serving. Serve warm with extra maple syrup, a dollop of whipped cream, or a scoop of vanilla ice cream.

Notes

• The Stale Secret: Don’t underestimate the power of truly stale bread! Day-old or two-day-old sourdough works best to absorb all that delicious custard without getting mushy. If your bread isn’t quite stale, you can lightly toast the cubes in the oven for 10-15 minutes before soaking.
• Customizing Your Crunch: While pecans are classic, feel free to experiment! Walnuts or even a mix of nuts would be lovely. For an extra treat, toss a handful of chocolate chips in with the pecans before baking – it’s a game-changer!
• Make-Ahead Magic: This bread pudding is fantastic for meal prep! Assemble everything (steps 1-5) the night before, cover it tightly, and refrigerate. Just remember to add about 10-15 minutes to the baking time the next day, and let it sit at room temperature for a bit before baking to ensure even cooking.