Irresistible Maple Cinnamon Bread Pudding Recipe That Warms the Soul

There’s something undeniably comforting about the smell of cinnamon swirling through a warm kitchen, especially when it’s paired with the rich, sweet notes of maple syrup. My Maple Cinnamon Bread Pudding takes me back to those misty Devon mornings in my mum’s cottage, where the scent of freshly baked treats filled every corner and promises of cosy afternoons were made. This isn’t just any dessert—it’s a warm hug in food form, perfect for those moments when you want to slow down, savour, and remember the simple joys of home. Let me share with you why this recipe holds a special place in my heart and, hopefully, on your table too.

Why You’ll Love This Maple Cinnamon Bread Pudding

Growing up, bread pudding was a staple in our household, usually born from the need to rescue day-old loaves from going to waste. Mum taught me that food is more than sustenance—it’s a story, a way to hold onto memories. This Maple Cinnamon Bread Pudding is exactly that: a recipe born from necessity and transformed into a celebration of flavours. The maple syrup brings a gentle, sticky sweetness that pairs beautifully with the warm spice of cinnamon, while the custardy texture soaks into the bread just right.

What I love most is the versatility. It’s a dish that works whether you’re serving it as a decadent breakfast on a slow Sunday morning or a comforting dessert after a family roast. The cinnamon offers a nostalgic nod to those apple crumbles Mum used to make, dusted with just the right touch of spice. And the maple? It’s like a golden thread tying the whole experience together. Plus, it’s incredibly forgiving—perfect for anyone who, like me at age ten, might be sneaking into the kitchen early and needs a recipe that’s both simple and forgiving.

Ingredients You’ll Need for This Maple Cinnamon Bread Pudding

• 6 cups day-old crusty bread, cut into roughly 1-inch cubes (sourdough or brioche work beautifully)
• 4 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup pure maple syrup, plus extra for drizzling
• 2 teaspoons ground cinnamon
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground nutmeg (optional, but adds warmth)
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, melted
• 1/2 cup chopped walnuts or pecans (optional, for a bit of crunch)

Substitution tips: If you want a lighter option, swap heavy cream for more milk or a plant-based milk like almond or oat milk. For a dairy-free version, use coconut cream and a vegan butter alternative. If you don’t have maple syrup on hand, honey or golden syrup can work, but the flavour won’t be quite the same—there’s something truly special about that maple warmth.

Nutrition Facts

• Calories: Approximately 350 per serving (based on 8 servings)
• Protein: 9g
• Fat: 15g
• Carbohydrates: 45g
• Fiber: 2g
• Sugar: 22g (mostly from maple syrup)
• Sodium: 220mg

While this pudding is an indulgence, I’ve always believed that a little treat like this is worth every calorie when shared with people you love. It’s the kind of dish that invites you to sit down, pour a cup of tea, and forget the rush of the day for a while—something we all need now and again.

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Steps to Create Your Maple Cinnamon Bread Pudding

1. Preheat your oven to 350°F (175°C). Butter a 9×13-inch baking dish generously—this helps the pudding develop a lovely golden crust.
2. Place the cubed bread in a large mixing bowl. If your bread feels very dry, you can lightly toast it in the oven for 5 minutes beforehand to ensure it absorbs the custard well.
3. In a separate bowl, whisk together the eggs, milk, cream, maple syrup, cinnamon, vanilla extract, nutmeg, and salt until fully combined and smooth.
4. Pour the custard mixture evenly over the bread cubes. Gently press down with a spatula or your hands (clean ones, of course!) to make sure the bread soaks up the custard. Let it sit for at least 15 minutes—this step reminds me of those slow Sunday mornings when I’d watch the pudding take shape, the kitchen filling with that magical scent.
5. If using, sprinkle the chopped nuts evenly over the top, then drizzle the melted butter over everything to add richness and help create that beautiful crust.
6. Transfer the baking dish to the oven and bake for 45-50 minutes, or until the custard is set but still slightly wobbly in the centre. The top should be golden and fragrant, with cinnamon and maple notes wafting through the air.
7. Remove from the oven and let cool for about 10 minutes. The pudding will firm up slightly and be easier to serve. I always find this moment the hardest—waiting to taste that first warm, spiced bite.

Tips for Making the Best Maple Cinnamon Bread Pudding

One of the best lessons Mum taught me was patience in baking—and that’s especially true here. Don’t rush the soaking process. Letting the bread sit in the custard is what makes this pudding wonderfully moist and tender inside, with a crisp, slightly caramelised crust on top. I often cover the bowl with a tea towel and leave it to soak while I tidy the kitchen or pour a cup of tea. Learn more: Irresistible Gourmet Maple Pecan Pie Stuffed Cookies Recipe to Satisfy Your Sweet Tooth

Another tip: day-old bread is your friend. Fresh bread can become too mushy, but if your bread is a little dry and firm, it will soak up the custard perfectly without turning to mush. I’ve found that sourdough adds a lovely tang, while brioche makes it decadently rich.

And don’t be afraid to play with add-ins. A handful of raisins soaked in a splash of rum or apple chunks tossed in before baking add wonderful texture and bursts of flavour. I remember sneaking in bits of apple crumble spice mix to give it a little extra warmth, which Mum approved wholeheartedly.

Serving Suggestions and Pairings

This pudding begs to be enjoyed warm, ideally with a generous drizzle of extra maple syrup on top. For a truly indulgent experience, serve with a dollop of clotted cream or a scoop of vanilla bean ice cream. When the weather turns chilly, I often pair it with a strong cup of Devonshire tea—there’s something about that mix of spice, sweetness, and warmth that feels like a soft blanket on a brisk day.

For a brunch twist, serve your Maple Cinnamon Bread Pudding alongside crispy bacon or sausages. The salty-sweet contrast is utterly delightful and always sparks conversation at my crowded Sunday table.

Storage and Reheating Tips

Leftovers (if there are any!) keep beautifully in the fridge, covered tightly with foil or cling film, for up to three days. To reheat, I find the best way is to pop a portion into a preheated oven at 325°F (160°C) for about 15 minutes. This helps the pudding regain its crispy top and warm, custardy centre without drying out.

If you’re in a hurry, reheating in the microwave works too, though the texture won’t be quite as lovely. You can always sprinkle a little extra cinnamon or drizzle maple syrup after reheating to freshen it up.

Frequently Asked Questions

What are the main ingredients for Maple Cinnamon Bread Pudding?

The main ingredients for Maple Cinnamon Bread Pudding include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make Maple Cinnamon Bread Pudding?

The total time to make Maple Cinnamon Bread Pudding includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make Maple Cinnamon Bread Pudding ahead of time?

Yes, Maple Cinnamon Bread Pudding can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with Maple Cinnamon Bread Pudding?

Maple Cinnamon Bread Pudding pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is Maple Cinnamon Bread Pudding suitable for special diets?

Depending on the ingredients used, Maple Cinnamon Bread Pudding may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

Making this Maple Cinnamon Bread Pudding always feels like stepping back into my mum’s kitchen, where the air was thick with the scent of cinnamon and maple, and the table was never quite big enough to fit all the laughter and stories. It’s a recipe that reminds me food is a form of memory—one that you can taste, share, and cherish.

If you’ve never made bread pudding before, this is a gentle, rewarding place to start. It’s forgiving, heartwarming, and utterly delicious. And if you’re like me, you’ll find yourself returning to it time and again, each time adding your own little twist, passing down your own stories one slice at a time.