Bread Pudding with Maple Cream Sauce
Well, it happened; In March of 2025, I was introduced to a bread pudding that rivals our family bread pudding and I’m okay with that!
Below is a recipe given to me during a visit to the Phoenix Mill House, a small early 1800s home museum that is open certain times of the year, in Peterborough, NH. On this particular day, a bit of cabin fever was setting in, so I decided to go for a walk around Peterborough for a little fresh air, after. It was soon after I started walking that I saw a sign for Hearth Cooking, life in the 1830s, outside of the Monadnock Center for history and culture.
Once inside of the Phoenix Mill House, found behind the Monadnock Center for History and Culture, I was treated to a small meal of items one might find at “the bottom of the barrel” during the last days of winter, into early spring, followed by a bowl of bread pudding with maple cream sauce. Below, is the recipe for the bread pudding I enjoyed that day. If you want to do a taste test, here is my bread pudding family recipe, which MIGHT have a few less calories. That said, the recipe below is so darn good due to its extra milk and eggs.
Bread Pudding with maple cream sauce recipe:
Comfort food at its finest! Warm bread pudding with New England maple syrup made into a cream sauce.
For the Bread Pudding you will need:
1 pound loaf of bread - crust removed
1 Quart of milk
7 Eggs slightly beaten
1 1/2 cups sugar
1 Stick of butter - melted
1/2 teaspoon cinnamon
1 teaspoon vanilla
1 Cup raisins
1 Cup cream
Soak the bread in milk, then push through a Callander or mash with a pestle (or you could use a potato masher)
Add the rest of the ingredients and turn into a large greased baking dish. (I baked mine in a dutch oven with the cover off)
Bake at 350 degrees F for 45 to 60 minutes.
Maple Cream Sauce Recipe:
I Cup maple syrup
1/2 Cup heavy cream
2 Tablespoons butter
Combine in a small saucepan and bring to a boil for 5 minutes. Serve warm over your delicious bread pudding.