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Brown butter maple pecan sourdough bread pudding in a baking dish with a portion being lifted out

Brown Butter Maple Pecan Sourdough Bread Pudding

A custardy bread pudding built from leftover sourdough, brown butter, maple syrup and toasted pecans, finished with a warm maple glaze.
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Prep Time 20 minutes
Cook Time 45 minutes
Soak Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 9 squares
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 450 g / about 8 cups cubed Leftover sourdough bread, a day or two stale
  • 360 g / about 1½ cups Whole milk
  • 120 g / about ½ cup Heavy cream
  • 200 g / about 4 large Eggs
  • 85 g / about 6 tbsp Unsalted butter
  • 120 g / about ⅓ cup Maple syrup
  • 50 g / about ¼ cup packed Light brown sugar
  • 8 g / about 2 tsp Vanilla extract
  • 3 g / about 1 tsp Ground cinnamon
  • 3 g / about ½ tsp Fine sea salt
  • 90 g / about ¾ cup Pecans, roughly chopped and toasted
  • 60 g / about 3 tbsp Maple syrup, for the glaze

Equipment

  • Kitchen scale
  • Large mixing bowl
  • Whisk
  • Small saucepan
  • 9 by 9 inch baking dish
  • Baking sheet
  • Instant-read thermometer
  • Aluminum foil

Method
 

  1. Cube the bread and toast at 300°F for 10 to 12 minutes, until dried but not deeply browned.
  2. Melt the butter in a saucepan over medium heat until amber and nutty-smelling, 5 to 7 minutes.
  3. Whisk the milk, cream, eggs, maple syrup, brown sugar, vanilla, cinnamon and salt, then slowly whisk in the warm brown butter.
  4. Toss the toasted bread and half the pecans in a buttered baking dish, then pour the custard over and press down gently.
  5. Let soak 30 minutes at room temperature, or cover and refrigerate up to overnight.
  6. Scatter the remaining pecans on top and bake at 350°F for 40 to 45 minutes, until set and puffed, at least 165°F in the center.
  7. Simmer the remaining maple syrup with a pinch of salt for 2 to 3 minutes, until slightly thickened.
  8. Cool 10 minutes, then drizzle with the warm maple glaze.

Notes

This is the recipe I keep in my back pocket for the heel and the last few slices of a loaf that did not get eaten in time. Nothing here needs to be fresh bread.