Irresistible Maple Cinnamon Bread Pudding Recipe to Warm Your Soul

There’s something about the smell of warm maple and cinnamon swirling through the kitchen that instantly takes me back to those slow mornings on Mama Lu’s porch, where the Blue Ridge sunlight filtered through the trees and the air was thick with the promise of comfort. This Maple Cinnamon Bread Pudding isn’t just a dessert—it’s a warm hug from the past, a dish that whispers of family, stories shared over chipped china, and the kind of simple, soulful cooking that filled our farmhouse with love. It’s the kind of recipe that doesn’t rely on fancy ingredients but instead leans on memories, patience, and a touch of sweetness that lingers long after the last bite.

Why You’ll Love This Maple Cinnamon Bread Pudding

Maple Cinnamon Bread Pudding is one of those dishes that feels like home the moment it comes out of the oven. Growing up in the Blue Ridge Mountains, bread pudding was a way to turn leftover bread into something magical—something that stretched a meal and sweetened a Sunday. Mama Lu never measured much, but she knew the right balance of warmth from cinnamon and the rich, sticky sweetness of maple syrup that made this dish a family favorite. It’s cozy, forgiving, and endlessly adaptable, perfect for anyone who cherishes food as a form of storytelling and connection.

What I love most is how this pudding celebrates humble ingredients—stale bread, eggs, milk, and a touch of spice—yet transforms them into a luscious, custardy dessert that’s both nostalgic and comforting. Whether you’re new to bread pudding or a seasoned fan, this recipe invites you to slow down, savor the process, and share the results with those you love, just like we did in that white farmhouse deep in the mountains.

Ingredients You’ll Need for This Maple Cinnamon Bread Pudding

• 6 cups day-old bread, cut into 1-inch cubes (I prefer a sturdy white or brioche for its buttery texture)
• 3 large eggs
• 2 cups whole milk (or half-and-half for a richer pudding)
• 1 cup pure maple syrup (look for Grade A, medium amber for the best flavor)
• 1/4 cup unsalted butter, melted
• 2 teaspoons ground cinnamon
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup chopped pecans or walnuts (optional, for a little crunch)
• 1/2 cup raisins or dried cranberries (optional, for a touch of tartness)

Substitution suggestions: If you don’t have maple syrup on hand, you can swap in honey or a light brown sugar syrup, but the maple flavor is truly what makes this special. For dairy-free options, almond or oat milk works well, just use full-fat varieties for creaminess. And if you’re avoiding nuts, feel free to leave them out without losing that comforting texture.

Nutrition Facts

• Calories: Approximately 320 per serving (based on 8 servings)
• Protein: 8g
• Fat: 12g
• Carbohydrates: 45g
• Fiber: 2g
• Sugar: 20g
• Sodium: 180mg

These numbers are a rough guide but reflect a hearty, satisfying dessert that feels indulgent without tipping into over-the-top territory. Growing up, we didn’t track nutrition labels, but we did know when something tasted right—and this bread pudding certainly does.

Print

Steps to Create Your Maple Cinnamon Bread Pudding

1. Preheat your oven to 350°F (175°C). Butter a 9×13-inch baking dish to prevent sticking and add a touch of richness.
2. Place your cubed bread into a large mixing bowl. If the bread is very dry, you can toast the cubes lightly for extra texture, but day-old bread straight from the counter works best—just like Mama Lu used to gather from the kitchen counter on chilly mornings.
3. In a separate bowl, whisk together the eggs, milk, maple syrup, melted butter, cinnamon, vanilla extract, and salt until everything is fully combined and smooth. This custard base is where all the magic happens.
4. Pour the custard mixture evenly over the bread cubes. Gently press down with a spatula or your hands to ensure the bread soaks up the liquid. Let it sit for at least 10 minutes, or up to 30 if you have the time, to really let those cubes absorb the sweetness and spice.
5. If you’re using nuts or dried fruit, fold them in gently at this point. I love the way pecans add a rustic crunch, reminding me of Mama Lu’s Sunday table where every dish carried a bit of the mountain woods with it.
6. Transfer the soaked bread mixture to your prepared baking dish and spread evenly.
7. Bake in the center of the oven for 45 to 50 minutes, or until the top is golden brown and the custard is set but still slightly jiggly in the middle. A toothpick inserted should come out mostly clean but with a bit of moistness.
8. Remove from the oven and allow to cool for about 10 minutes before serving. This rest lets the pudding settle, making it easier to cut and even more luscious to eat.

One of my favorite memories is pulling this bread pudding from the oven on a crisp fall afternoon, the whole house filled with that maple-cinnamon scent that feels like a warm blanket. It’s simple, but it’s the kind of simplicity that sticks with you. Learn more: Warm Up Your Oven with an Irresistible Apple Cinnamon Sheet Cake

Tips for Making the Best Maple Cinnamon Bread Pudding

• Use day-old or slightly stale bread: Fresh bread can turn mushy, but bread that’s a bit dry will soak up the custard perfectly without falling apart.
• Don’t rush the soaking time: Giving the bread time to absorb the custard is key to a creamy texture. If you’re short on time, let it soak for at least 10 minutes, but longer is better.
• Choose quality maple syrup: The flavor of your syrup shines here. Skip imitation syrups and opt for pure maple to keep that authentic, rich sweetness.
• Customize your add-ins: Nuts, dried fruit, or even a handful of chocolate chips can make this pudding your own. Just remember to balance flavors so nothing overpowers that warm cinnamon and maple base.
• Watch your baking time: Overbaking can dry out the pudding. It should be set but tender, with a little wobble still in the center.
• Serve warm: Bread pudding is best enjoyed fresh and warm, right from the oven. If you need to reheat, a gentle warm-up in the oven or microwave works wonders.

Serving Suggestions and Pairings

Bread pudding like this one invites simplicity in serving. At Mama Lu’s table, it was often accompanied by a dollop of whipped cream or a drizzle of heavy cream warmed with a touch of vanilla. If you want to take it up a notch, here are a few ways to enjoy your Maple Cinnamon Bread Pudding:

• Top with a scoop of vanilla bean ice cream for a cool contrast to the warm pudding.
• Drizzle with a little extra maple syrup or a homemade caramel sauce for indulgence.
• Serve alongside a cup of strong black coffee or a spiced chai tea to complement those cinnamon notes.
• Pair with fresh fruit—like baked apples or poached pears—for a light, seasonal touch.

These little touches bring the dish full circle, turning a humble family recipe into a centerpiece for any gathering—just like those Sunday dinners on the porch swing I remember so well.

Storage and Reheating Tips

One of the beauties of bread pudding is how well it keeps and reheats, making it perfect for busy days when you want a quick comfort fix. Here’s how to store and warm your leftovers:

• Storage: Cover the pudding tightly with foil or plastic wrap and keep it in the refrigerator for up to 4 days.
• Freezing: You can freeze individual portions wrapped securely in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm slices in a preheated 325°F oven for 15-20 minutes until heated through. Alternatively, microwave individual portions for 1-2 minutes, checking frequently to avoid drying out.
• Tip: Add a splash of milk or a small pat of butter before reheating to keep the pudding moist and creamy.

These simple steps ensure that every bite tastes as close as possible to fresh from the oven, making this a dessert that stretches beyond the first serving.

Frequently Asked Questions

What are the main ingredients for Maple Cinnamon Bread Pudding?

The main ingredients for Maple Cinnamon Bread Pudding include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make Maple Cinnamon Bread Pudding?

The total time to make Maple Cinnamon Bread Pudding includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make Maple Cinnamon Bread Pudding ahead of time?

Yes, Maple Cinnamon Bread Pudding can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with Maple Cinnamon Bread Pudding?

Maple Cinnamon Bread Pudding pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is Maple Cinnamon Bread Pudding suitable for special diets?

Depending on the ingredients used, Maple Cinnamon Bread Pudding may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

Maple Cinnamon Bread Pudding is more than just a recipe—it’s a way to carry forward the food traditions that shaped me in that quiet farmhouse beneath the Blue Ridge Mountains. It’s a dish that speaks in the language Mama Lu taught me: one of patience, love, and the beauty of simple ingredients coming together to make something unforgettable. Whether you’re baking it for a holiday, a cozy weekend breakfast, or just because, it’s a reminder that food connects us across time and place.

“Recipes weren’t written,” Mama Lu would say, “They were remembered. Shared by heart, with a pinch of salt and a whole lot of soul.”

And isn’t that the kind of cooking we all crave? So gather your bread, whisk your eggs, and pour on that maple syrup. Let the cinnamon work its magic, and bake a little comfort into your day. Because sometimes, the best meals are the ones that bring us back home.