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A warm slice of baked maple cinnamon bread pudding drizzled with maple syrup served next to the baking dish.

Maple Cinnamon Bread Pudding

Eyana Becker
A warm, custardy bread pudding made with day-old bread, real maple syrup, and cinnamon, baked until golden on top and soft in the middle. Easy, budget-friendly, and can be assembled the night before.
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Prep Time 15 minutes
Cook Time 45 minutes
Soak Time 30 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 315 kcal

Equipment

  • 8x8-inch (2-quart) baking dish
  • Large mixing bowl
  • Whisk
  • Baking sheet (if drying fresh bread)

Ingredients
  

For the bread pudding

  • 6 cups day-old bread cubes challah, brioche, or sturdy white bread, cut into 1-inch (2.5 cm) pieces
  • 3 large eggs
  • 1 cup whole milk
  • 3/4 cup heavy cream
  • 1/3 cup pure maple syrup
  • 1/4 cup packed brown sugar
  • 2 tsp vanilla extract
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/2 cup raisins or chopped pecans optional
  • 2 tbsp unsalted butter, melted plus extra for greasing

For the topping

  • 1 tbsp granulated sugar
  • 1/2 tsp ground cinnamon

For serving

  • 1/4 cup pure maple syrup, warmed optional

Instructions
 

  • If your bread is fresh rather than stale, spread the cubes on a baking sheet and dry them in a 300°F (150°C) oven for 10-15 minutes, until dry to the touch but not browned. Let cool. Increase the oven to 350°F (175°C).
  • Butter the baking dish well.
  • In a large bowl, whisk together the eggs, milk, cream, maple syrup, brown sugar, vanilla, cinnamon, nutmeg, and salt until smooth.
  • Add the bread cubes (and raisins or pecans, if using) to the custard. Press down gently so all the cubes are submerged and let soak for 30 minutes, pressing once or twice.
  • Transfer the mixture to the prepared baking dish, spreading it evenly. Drizzle the melted butter over the top.
  • Stir together the granulated sugar and cinnamon for the topping and sprinkle it over the pudding.
  • Bake uncovered for 40-45 minutes, until puffed, golden brown, and set in the center. A knife inserted in the middle should come out clean. Cover loosely with foil for the final 10 minutes if the top is browning too fast.
  • Let cool for 10-15 minutes before serving, then drizzle with warm maple syrup if desired.

Notes

Use sturdy, enriched bread like challah or brioche for the best texture. Do not skip the soak, or the bread can bake up dry in spots. Use pure maple syrup rather than pancake syrup for real maple flavor.
Troubleshooting: if the center is watery or soggy, it needs more baking time or the bread was too fresh, so dry the bread next time. If the pudding is dry, it was overbaked. If the top is burning, cover with foil.
Storage and make-ahead: store covered in the refrigerator for up to 4 days. Reheat portions in the microwave for 30-45 seconds, or cover the dish and warm in a 300°F (150°C) oven for about 15 minutes. To make ahead, soak the bread in the custard in a covered bowl in the refrigerator overnight (up to 12 hours), then bake the next day, adding about 5 minutes to the time.
Calories per serving: ~315 kcal (estimated)
Keyword Bread Pudding, Comfort Food Dessert, Cozy Fall Desserts, Make-Ahead Dessert, Maple Dessert