Rich, warm, and unapologetically comforting, this Coffee Maple Bread Pudding combines buttery brioche, vanilla custard, and the roasted sweetness of Northern Reach Coffee Infused Maple Syrup. The bread pudding is baked until golden on top while remaining soft and custardy inside, then finished with a warm Coffee Maple Cream Sauce.
The coffee-infused maple syrup brings together two flavors that naturally complement one another: the deep roasted character of coffee and the caramel-like sweetness of pure Maine maple syrup. Serve this bread pudding warm for dessert, or make it the centerpiece of an especially indulgent brunch.
Prep Time: 20 minutes
Rest Time: 30 minutes
Bake Time: 45–55 minutes
Total Time: About 1 hour 45 minutes
Servings: 8–10
Ingredients
For the Bread Pudding
- 1 large loaf brioche or challah, about 14–16 ounces
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup Northern Reach Coffee Infused Maple Syrup
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 3 tablespoons unsalted butter, melted
- 1/2 cup chopped pecans or walnuts, optional
- Butter for greasing the baking dish
For the Coffee Maple Cream Sauce
- 1 cup heavy cream
- 1/2 cup Northern Reach Coffee Infused Maple Syrup
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- Pinch of salt
Optional Toppings
- Whipped cream
- Vanilla ice cream
- Toasted pecans or walnuts
- Fresh berries
- Additional Coffee Infused Maple Syrup
Instructions
1. Prepare the Bread
Cut the brioche or challah into roughly 1-inch cubes. For the best texture, spread the bread cubes on a baking sheet and allow them to sit uncovered for several hours or overnight so they become slightly stale.
If using fresh bread, place the cubes in a 300°F oven for about 10–15 minutes, just until they feel slightly dry. Avoid browning them heavily.
Lightly butter a 9-by-13-inch baking dish and arrange the bread cubes evenly inside.
2. Make the Coffee Maple Custard
In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, Coffee Infused Maple Syrup, vanilla, cinnamon, nutmeg, salt, and melted butter.
Continue whisking until the eggs are completely incorporated and the mixture is smooth.
Pour the custard evenly over the bread cubes. Gently press the bread into the liquid with a spatula or the back of a spoon so that each piece has an opportunity to absorb the custard.
If using pecans or walnuts, sprinkle them throughout the bread mixture.
3. Let It Soak
Allow the assembled bread pudding to rest for approximately 30 minutes at room temperature.
About halfway through the resting period, gently press the bread down again to encourage the upper pieces to absorb more of the coffee-maple custard.
Meanwhile, preheat the oven to 350°F.
4. Bake
Bake uncovered for 45–55 minutes, or until the top is golden brown and slightly crisp and the center is set but still moist.
A knife inserted near the center should come out mostly clean without liquid custard clinging to it.
Allow the bread pudding to cool for about 10 minutes before serving.
Make the Coffee Maple Cream Sauce
While the bread pudding is baking, combine the heavy cream, Coffee Infused Maple Syrup, butter, vanilla, and a small pinch of salt in a saucepan.
Place over medium-low heat and cook, stirring frequently, until the butter has melted and the mixture is completely combined.
Bring the sauce to a very gentle simmer and cook for approximately 5–8 minutes, stirring frequently, until it begins to thicken slightly.
Remove from the heat. The sauce will continue to thicken as it cools.
Serving
Serve the bread pudding while it is still warm and generously spoon the warm Coffee Maple Cream Sauce over each portion.
For an especially decadent dessert, add a scoop of vanilla ice cream or freshly whipped cream. The cold vanilla creaminess against the warm bread pudding helps emphasize the roasted coffee and maple flavors.
Finish with toasted pecans and an additional drizzle of Northern Reach Coffee Infused Maple Syrup for an even stronger maple-coffee character.
Make-Ahead Tip
The bread pudding can be assembled the night before. Cover the baking dish and refrigerate overnight, allowing the bread to absorb the custard.
Remove it from the refrigerator approximately 30 minutes before baking, then bake as directed. Because the pudding will still be colder than a freshly assembled version, it may require a few additional minutes in the oven.
Storage
Cover leftovers and refrigerate for up to 3–4 days. Reheat individual portions in the microwave or warm the covered baking dish in a 300°F oven.
Store the Coffee Maple Cream Sauce separately in the refrigerator and gently reheat it before serving.
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