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Maple Bread Pudding

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  • Author: Maureen Haddock
  • Total Time: 80 minutes
  • Yield: 46 servings 1x


I have been making this delicious bread pudding since the early 90s, but recently I made it with some leftover brioche. The results were company-worthy. Combining maple syrup, light spices, and rich bread into a mixture of eggs and milk is always appetizing but steaming it this way guarantees a light, silky texture.


Units Scale
  • 3 slices of day-old bread
  • 2 tablespoons soft butter
  • 3 eggs
  • 1/2 cup maple syrup
  • 1/2 teaspoon cinnamon
  • Pinch of ginger
  • Pinch of salt
  • 2 1/2 cups milk
  • 1/3 cup raisins


Preheat the oven to 325°F

Butter both sides of the bread. Leave the crusts on bread but cut each piece into 4. Place in a 1 ½ quart casserole. Sprinkle raisins on top.

Beat the eggs, add spices, then syrup, and finally the milk.

Pour liquid over bread and raisins. Let stand for 20 minutes. With a fork, gently submerge any bread that has risen to the surface.

Set the dish into a pan of warm water. Cover the entire pan in foil. Bake one hour at 325°F

This recipe makes 4 to 6 servings and is delicious hot or cold.


  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Puddings
  • Method: Bake

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