Comida Kraft
Recipe Box

Maple-Flavored Bread Pudding

Maple-Flavored Bread Pudding is rated 4.142857142857143 out of 5 by 7.
Prep Time
15
min.
Total Time
35
min.
Servings

6 servings

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

Read MoreRead Less

What You Need

Showing deals in Winnetka, IL 60093
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • 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.

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.

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 270
Total fat 8g
Saturated fat 2.5g
Cholesterol 110mg
Sodium 180mg
Carbohydrate 42g
Dietary fiber 1g
Sugars 29g
Protein 7g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I made this for a group meeting at church and it was a big hit. 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.
Date published: 2005-09-29
Rated 4 out of 5 by from This is the first dessert ive made from scratch and i was prety proud of myself with the outcome! 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.
Date published: 2007-01-08
Rated 4 out of 5 by from Delicious! 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!
Date published: 2007-08-24
Rated 5 out of 5 by from I substituted sugar free syrup and fat free milk. 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.
Date published: 2005-04-24
Rated 3 out of 5 by from Made this on 10/6/07, very easy to do. 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.
Date published: 2007-10-07
Rated 4 out of 5 by from It was dreamy It was dreamy
Date published: 2007-01-10
  • 2016-08-31T10:14CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_1, tr_6
  • loc_en_US, sid_52559, PRD, sort_relevancy
  • clientName_khcrm

K:835 v0:52559

>