Print Recipe
5 from 1 vote

Vanilla and Maple Bread Pudding


  • 6 slices of stale crusty bread
  • 1/3 cup melted butter
  • 2 cups of whole milk or cream. no judgement.
  • 4 eggs
  • 2 teaspoons cinnamon
  • Large pinch sea salt
  • 1 tablespoon vanilla extract or beans from one vanilla pod
  • 1/2 cup maple syrup or rapadura
  • 3/4 cup golden raisins or dried fruit of choice
  • 1/2 cup sliced almonds


  • Preheat the oven to 375 degrees.
  • Slice the bread into 1/2″ cubes. You should end up with about 6 cups.
  • Butter a 12″ cast iron skill (or baking dish of choice). Place the bread cubes into the skillet.
  • In a bowl, combine the butter, milk, eggs, cinnamon, salt, vanilla extract, and maple syrup. Whisk to combine.
  • Pour the mixture over the bread cubes and use a fork to gently move the bread cubes around, allowing the sweet liquid to leak into all the cracks and crevices.
  • Sprinkle the golden raisins and sliced almonds over the top.
  • Bake in the preheated oven for 35-40 minutes, until the bread pudding is just set. You don’t want it “set” set. But you don’t want it too jiggly, or you’ll have bread soup. Just a gentle jiggle in the middle is all you need.