Maple-Flavored Bread Pudding

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Recipe by Kraft

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.

What You Need

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3/4 cup maple-flavored or pancake syrup
3/4 cup milk
3 eggs
6 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

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Make It

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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.

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Kitchen Tips
Nutrition

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 vipjohnson 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 reinapavel 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 secrets_alone 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 dawndelion 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 mem54 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 kklastres from It was dreamy It was dreamy

Date published: 2007-01-10