Cinnamon Maple Bread Pudding

Cinnamon maple bread pudding is a warm custard dessert baked with cubed bread until the top browns and the inside stays soft and creamy. The maple and cinnamon flavors run through every bite, and the bread soaks up just enough custard to stay tender without falling apart. The key is using day-old bread and not overbaking, so the center stays custardy rather than turning to rubber.

Ingredients for Cinnamon Maple Bread Pudding

Bread (day-old and cubed) gives structure and soaks up the custard without dissolving. Eggs and milk form the custard base, while maple syrup sweetens it and adds depth that plain sugar cannot. Butter enriches the mixture and browns on top for texture. Cinnamon and vanilla extract flavor the whole thing, and a pinch of salt brings out the maple.

Why This Cinnamon Maple Bread Pudding Works

Day-old bread has already lost surface moisture, so when it hits the warm custard, it absorbs liquid evenly without turning to mush. Fresh bread would fall apart. The eggs and milk cook together into a tender set custard that holds the bread pieces in place.

Maple syrup caramelizes slightly as the pudding bakes, deepening its flavor and helping the top brown. Baking at a moderate temperature (350°F) lets the custard set gently without curdling the eggs or drying out the bread. The pudding keeps cooking slightly as it cools, so pulling it from the oven when the center still jiggles a little in the middle gives you that perfect creamy texture.

Mistakes To Avoid

Using soft, fresh bread will cause it to dissolve into the custard instead of holding its shape. Day-old bread is firmer and soaks up liquid without falling apart, giving you distinct bread pieces in the finished pudding.

Skipping the tempering step causes the eggs to scramble when they hit the warm milk, leaving you with curds and a grainy custard instead of a smooth, creamy one. Whisk the eggs with a little warm milk first, then pour the mixture slowly into the rest of the milk while whisking.

Overbaking past the point where the center jiggles slightly will cook the custard all the way through, turning it dense and rubbery. The pudding sets more as it cools, so it will firm up further on the plate without any help from the oven.

Forgetting to grease the dish thoroughly means the bread at the edges sticks and tears when you serve it. The maple and butter in the pudding will brown and caramelize at the edges, making them prone to sticking without adequate grease.

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Ingredients

• 6 cups cubed day-old bread (about 8 ounces)
• 4 large eggs
• 2 cups whole milk
• 3/4 cup pure maple syrup
• 4 tablespoons unsalted butter, plus more for the pan
• 2 teaspoons ground cinnamon
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Step-by-step Instructions

1. Heat the oven to 350°F (175°C). Butter a 9×13-inch baking pan and spread the bread cubes evenly in the bottom.
2. In a large bowl, whisk together the eggs, milk, maple syrup, cinnamon, vanilla, and salt until the mixture is smooth.
3. Pour about 1 cup of the egg mixture into a separate bowl. Slowly whisk this into the remaining mixture in the large bowl to temper the eggs.
4. Pour the custard evenly over the bread cubes and let it sit for 10 minutes so the bread absorbs some liquid.
5. Cut the 4 tablespoons of butter into small pieces and scatter them over the top of the pudding.
6. Bake at 350°F (175°C) for 45 to 50 minutes, until the top is golden brown and the center jiggles very slightly when you shake the pan gently.
7. Remove from the oven and let cool for 10 minutes before serving. The pudding will continue to set as it cools.