Desserts

Maple-Flavored Bread Pudding

photo by:kraft

Bread cubes and chopped pecans are baked in an egg custard flavored with maple syrup for a warm and comforting autumn dessert.

time

prep:

15 min

total:

35 min

servings

total:

6 servings

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what you need

3/4

cup maple-flavored or pancake syrup

3/4

cup milk

eggs

slices white bread, toasted, cut into 1-inch pieces (about 2-1/2 cups)

1/4

cup chopped PLANTERS Pecans

1/2

cup thawed COOL WHIP Whipped Topping

Make It

PREHEAT oven to 400°F. Bring syrup and milk just to boil in small saucepan on medium heat, stirring occasionally. Remove from heat; set aside. Beat eggs in large bowl with wire whisk or fork until well blended. Gradually add hot syrup mixture, beating until well blended after each addition. Stir in toasted bread cubes and the pecans.

POUR into greased 1-qt. casserole dish.

BAKE 20 min. or until center of pudding is set. Serve warm topped with the whipped topping.

Kraft Kitchens Tips

Substitute

Substitute chopped PLANTERS Walnuts for the pecans.

How to Make Whipped Topping Dollops

Swirl spoon, held upright, through thawed COOL WHIP Whipped Topping, creating rippled surface on the topping. Dip spoon into rippled topping and scoop up heaping spoonful, maintaining the rippled surface. Gently touch whipped topping onto surface of dessert. Release the topping gradually onto the surface, pulling the spoon up into a crowning peak.

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mem54

posted:

10/7/2007

Made this on 10/6/07, very easy to do. A comment from one of my guests was maple syrup should be poured over it when served. I had served with just cool whip. This was a hit--no left overs.

secrets_alone

posted:

8/24/2007

Delicious! I like firm bread pudding, so I cooked an extra 15 minutes. Also, I added in some milk chocolate pieces and served with frozen Cool Whip - I like it better than vanilla ice cream. Turned out fantastic!

a cook

posted:

1/9/2007

It was dreamy

a cook

posted:

1/8/2007

This is the first dessert ive made from scratch and i was prety proud of myself with the outcome! I substituted diet syrup, 2% milk, skipped the nuts and added rum. It tasted a lot like french toast, but very good.

vipjohnson

posted:

9/29/2005

I made this for a group meeting at church and it was a big hit. I also substitued sugar-free syrup, skim milk and egg beaters. The taste was fantastic and if you are on Weight Watchers it is only 2 points for a cup, 3 with the (lite) whip topping! It went over so good, I have to bring copies of the recipe to next weeks meeting.

dawndelion

posted:

4/23/2005

I substituted sugar free syrup and fat free milk. I also added a small amount of raisins and cinnamon. This is by far the best bread pudding I've had and I didn't have to feel guilty about eating it.

lacawi

posted:

12/19/2003

My husband thought this was one of the best things I have made. I added raisins to the milk and syrup with it while it was heating. I couldn't imagine bread pudding without raisins.

a cook

posted:

2/18/2003