Maple Caramel Bread Pudding

Maple Caramel Bread Pudding


"This cinnamon bread pudding is topped with warm caramel sauce. It's quick to prepare and incredibly delicious."
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55 m servings 329 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 329 kcal
  • 16%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 64.4g
  • 21%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 384 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cut bread into 3/4 inch cubes. Arrange pieces in a baking dish. Whisk together the eggs, egg white and sugar in a bowl. Stir in the milk, syrup, cinnamon, nutmeg, and salt. Pour mixture over bread.
  3. Bake in preheated oven until lightly browned on top and middle is set, about 40 minutes.
  4. Warm the caramel sauce; drizzle over the bread pudding before serving.


Read all reviews 19
  1. 26 Ratings

Most helpful positive review

Absolutely beautiful pudding. The cinnamon and nutmeg really gave it a kick. I served it with vanilla icecream, and when I make it again, and I surely will, I won't be changing a thing.

Most helpful critical review

The flavour was good but the texture was stodgy. I used cinnamon raisin bread because that's what I had. It was a waste - ordinary bread would have had the same result considering that extra c...

Most helpful
Most positive
Least positive

Absolutely beautiful pudding. The cinnamon and nutmeg really gave it a kick. I served it with vanilla icecream, and when I make it again, and I surely will, I won't be changing a thing.

I followed the directions as written for this recipe (for the most part) and it turned out great!! Used skim milk, increased the cinnamon to 1 tsp. and nutmeg to just under 1/2 tsp. (BTW don't i...

Quite good, nice change. Didn't give us our customary sugar coma, which for me was awesome..However, Mine didn't come out looking as lovely as the picture, which was a disappointment (Certainly...

I didn't have any nutmeg and didn't add the caramel sauce on top but I must say that this was THE BEST bread pudding I have EVER had...I have had alot from restaurants just to see how they taste...

I give this recipe 5 stars because it was super easy and delicious. I used sugar free syrup, but added 2 T. of butter and about 2 T of brown sugar and only used 1/4 c of syrup. Still yummy! N...

Awesome bread pudding! I added chopped pecans because I had them on hand. Great for fall or anytime. Would make a good dish to take for a dessert or breakfast casserole.

I decided to take this as my contribution for my adult Sunday School Class, so I doubled the recipe, added 1 1/4 cup dried cranberries & baked it for 55 minutes instead of 40. Wow! They loved it...

Made with a package of leftover hotdog buns the morning after a party, and it came out amazing!! Leftover whipcream from the mixed drinks went good on top too!! Note, i thought this would be a...

Oh man this is SO good! I cut the sugar so that I could serve this for breakfast, and I used a homemade butterscotch sauce instead of caramel, just enough to make a nice presentation. Very indul...

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