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Saturday, January 24, 2015

Bread Pudding With Caramelized Maple Sauce for Pops

     I'm on a warm comfort food streak lately and this seemed to fit the bill.  This isn't one of my dad's recipes.  I hope to do a couple of his recipes as time goes on.  He makes his own summer sausage, jerky, hot sauce and is a master of the grill.  In the mean time, this is a recipe in his honor.  His mom makes bread pudding for him every once in a while and he loves it, so I thought I would give it a try.  This isn't necessarily her recipe either, it is just what I threw together today.  I may have to do another version as time goes on.  My grandma has her mom's recipe, so Iwould like to give it a try.

    I wasn't in the mood for any of the sauces I saw online, so I just made something up.  I'd say it was a smashing success.  The bread pudding was soft and moist on the inside with delicious crunchy crust on top.  The sauce was sweet and warm and creamy and mapley and caramelly and gooey and yummy.

   Bread Pudding with a Carmelized Maple Sauce


About a half loaf of stale bread
5 eggs
4 cups whole milk
1 cup sugar
2 tsp cinnamon
1 1/2 tsp vanilla
2 oz raisins

1/2 cup maple syrup
1/2 cup brown sugar
1/4 cup butter
1/4 cup whole milk
  1. Preheat oven to 350 F
  2. Tear bread into bite sized pieces
  3. Layer half the bread in the bottom of a greased 8" pan
  4. Spread half the raisins over the bread
  5. Repeat with remaining bread and raisins
  6. Mix together the milk, eggs, vanilla and cinnamon and sugar 
  7. Pour over bread
  8. Bake for 60 minutes or until set in the middle
  9. When almost ready to serve, bring syrup, brown sugar, and butter to a boil in a saucepan.  Cook for five minutes.
  10. Let cool for a few minutes, then add milk.  Stir until smooth.  Sauce should be warm but not still boiling.
  11. Serve sauce over (or under) bread pudding.  I love it while it is still warm, but it is good at room temperature as well.  Just warm the sauce before serving.

Did you notice that little change in pans along the way?  I started out thinking I'd do it in a springform and be all fancy.  I knew I should wrap the springform in case it leaked... but got in a hurry and didn't.  Luckily I had it on a rimmed baking sheet, so when it did leak, it didn't go far.  So, on to plan B.  No leaking in a glass pan!


  1. Replies
    1. It was so good! I would love to make it again, but I have so many recipes to try... hopefully soon!

  2. This looks great! I've always wanted to make bread pudding. I'm a new food blogger and found you on a link party. I've followed your social sites and hope we can connect on those. Can't wait to read more of your blog. Becky at CookingWithVinyl .com

    1. Thank you! You should make some. It is really easy and sooo good. There are a millions variations out there. I have enjoyed reading your blog. I may have to try that macaroon pie, that seems like something Matt would love!

  3. Oh yum, I love bread pudding, yours sounds delicious! Thanks for sharing at What'd You Do This Weekend? :)

    1. Thank you for hosting. The bread pudding was very good!