Quick Maple Pecan Bread Pudding with Vanilla Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fast and easy bread pudding sweetened with maple syrup and toasted pecans, served with a warm vanilla sauce. This American-inspired recipe, ready in about 60 minutes, layers day-old brioche bread, large eggs, whole milk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 410 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 6 American cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. Butter an 8x8-inch baking dish with 2 tbsp unsalted butter.
  2. Step 2: Place 5 cups cubed day-old brioche bread in the prepared dish and sprinkle 3/4 cup toasted pecan halves evenly over the top.
  3. Step 3: In a large bowl, whisk together 3 large eggs, 2 cups whole milk, 1/3 cup pure maple syrup, and 1 1/2 tsp vanilla extract until smooth.
  4. Step 4: Pour the egg mixture evenly over the bread and nuts, pressing down gently to soak the bread. Let stand for 10 minutes to absorb.
  5. Step 5: Bake for 40-45 minutes until the custard is set and the top is golden brown.
  6. Step 6: Meanwhile, make the vanilla sauce by whisking 1 cup heavy cream, 2 tbsp granulated sugar, and 1 tbsp cornstarch in a small saucepan over medium heat. Cook, stirring constantly, until thickened and just boiling, about 5 minutes.
  7. Step 7: Remove sauce from heat and stir in 1 tsp vanilla extract (optional). Serve the warm bread pudding with generous spoonfuls of vanilla sauce.

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