Maple Bread Pudding with Pecan Praline Crunch

Lynnda Cloutier


A luscious dessert with a crunchy topping. Serve with ice cream or whipped cream if you like.Source unknown

★★★★★ 1 vote


1 cup granulated sugar
¼ cup water
½ cup chopped pecans, toasted
8 eggs
4 cups half and half or light cream
1 cup packed brown sugar
1 cup maple syrup
1 tbsp. vanilla
1 loaf egg bread, 1 lb, torn into bite size pieces, about 14 cups
vanilla ice cream

How to Make Maple Bread Pudding with Pecan Praline Crunch


  • 1For pecan praline crunch, lightly grease a baking sheet; set aside. In small pan, mix sugar and the water. Cook over medium heat stirring to dissolve sugar. Bring mixture to boiling. Reduce heat. Without stirring, boil gently uncovered about 7 minutes or til mixture turns a deep amber color. Remove from heat; stir in pecans. Quickly pour mixture onto prepared baking sheet. Cool for 30 minutes. Break or chop praline into small pieces. Set aside.
  • 2In very large bowl, whisk together eggs, half and half, brown sugar, maple syrup and vanilla. Add bread pieces, stir to moisten evenly. Cover and chill for 1 hour.
  • 3Preheat oven to 375. Lightly grease a 3 quart rectangular baking dish. Transfer bread mixture to the prepared baking dish; Bake, uncovered, about 40 minutes or til golden brown and a knife inserted in center comes out clean. Cool on wire rack for 30 minutes.
  • 4Serve warm bread pudding with scoops of ice cream. Sprinkle with pecan praline crunch. Makes 12 to 16 servings.

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About Maple Bread Pudding with Pecan Praline Crunch

Course/Dish: Puddings