Maple Pecan Praline Topped French Toast Bread Pudding
Experience the ultimate comfort dessert with this indulgent Maple Pecan Praline Topped French Toast Bread Pudding. Perfectly cubed brioche bread is drenched in a lush custard made with eggs, whole milk, cream, and warm spices like cinnamon and nutmeg, then baked to golden perfection. But the magic doesn’t stop there! A rich, buttery praline topping made with pure maple syrup and crunchy pecans is poured over the top and caramelized to create a decadent, sticky-sweet finish. This make-ahead-friendly recipe is ideal for brunch or a cozy holiday dessert and pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. With its irresistible flavor and textures, this dish is guaranteed to become your new go-to favorite for gatherings or indulgent weekends.
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Recipe Information
Ingredients
- 8 cups day-old brioche bread, cut into 1-inch cubes
- 6 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 0.5 cup granulated sugar
- 0.25 cup light brown sugar, packed
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.5 cup unsalted butter
- 0.75 cup light brown sugar (for praline topping)
- 0.5 cup pure maple syrup
- 1 cup chopped pecans
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter or non-stick spray.
Spread the cubed brioche bread evenly in the baking dish and set aside.
In a large mixing bowl, whisk together the eggs, milk, cream, granulated sugar, brown sugar, vanilla extract, cinnamon, and nutmeg until well combined.
Pour the custard mixture evenly over the bread cubes, pressing the bread down gently to ensure it soaks up the liquid.
Allow the mixture to sit for 15 minutes to ensure the bread is saturated.
Bake the bread pudding in the preheated oven for 45 minutes, or until the custard is set and the top is golden brown.
While the bread pudding bakes, make the praline topping. In a small saucepan over medium heat, melt the butter.
Whisk in the brown sugar and maple syrup, stirring constantly until the mixture is smooth and begins to bubble.
Remove from heat and stir in the chopped pecans.
Once the bread pudding is finished baking, remove it from the oven and pour the maple pecan praline topping evenly over the top.
Return the dish to the oven for an additional 10-15 minutes, until the topping is bubbling and caramelized.
Allow the bread pudding to cool slightly before serving. Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories |
1474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.6 g | 89% | |
| Saturated Fat | 32.7 g | 164% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 327 mg | 109% | |
| Sodium | 1299 mg | 56% | |
| Total Carbohydrate | 176.9 g | 64% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 70.0 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 285 mg | 22% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 566 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
