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Maple Pecan Bread Pudding

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  • Prep 25 min
  • Total 2 hr 35 min
  • Servings 8
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Ice cream sauce provides a simple addition to this maple pecan bread pudding - perfect for dessert.
By Betty Crocker Kitchens
Updated Oct 4, 2012
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Ingredients

  • 3 eggs
  • 1 cup real maple syrup
  • 1/2 teaspoon ground cinnamon
  • 3 cups milk
  • 6 teaspoons vanilla
  • 12 oz French or other firm bread, cut into 1-inch slices, then tear into 1-inch pieces (10 cups)
  • 2 teaspoons butter, softened
  • 1 cup chopped pecans, toasted
  • 1 cup premium vanilla ice cream, melted
  • 2 tablespoons bourbon, if desired
  • 1 tablespoon real maple syrup

Steps

  • 1
    In large bowl, mix eggs, 1 cup maple syrup and the cinnamon with wire whisk until well blended. Beat in milk and vanilla until well blended. Stir in bread pieces. Let stand 30 minutes.
  • 2
    Heat oven to 350°F. Grease 11x7-inch (2-quart) glass baking dish with softened butter. Stir pecans into bread mixture. Pour into baking dish.
  • 3
    Bake uncovered 65 to 70 minutes or until top is puffed and light golden brown (center will jiggle slightly). Cool 30 minutes.
  • 4
    In small bowl, mix ice cream, bourbon and 1 tablespoon maple syrup until well blended. Serve sauce over warm bread pudding. Store bread pudding and sauce covered in refrigerator.

Nutrition

460 Calories, 17g Total Fat, 12g Protein, 63g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
460
Total Fat
17g
0%
Saturated Fat
5g
0%
Sodium
310mg
0%
Total Carbohydrate
63g
0%
Dietary Fiber
2g
0%
Protein
12g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 1/2 Starch; 2 1/2 Other Carbohydrate; 2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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