Maple-Soaked Brioche Bread Pudding

The Federation of Quebec Maple Syrup Producers (FPAQ)
The Federation of Quebec Maple Syrup Producers (FPAQ)

Maple-Soaked Brioche Bread Pudding

A mix on a British favourite to celebrate Canada Day.

Recipe created by Patrice Demers, pastry chef and co-owner of Les 400 Coups restaurant, Montréal.


  • Brioche preparation
  • 1 shop-bought brioche loaf
  • 5 eggs
  • 190ml pure maple syrup from Canada
  • 1 tsp vanilla extract (or seeds from a vanilla pod)
  • Zest of 1 orange
  • 500ml milk
  • 500ml 35% cream
  • Maple sugar frangipane
  • 260g fine maple sugar
  • 2 eggs
  • 125ml softened butter
  • 100g powdered almonds
  • Crème fraîche, whipped, to serve


Cut the brioche into cubes, approximately 1 cm thick and set aside. In a large bowl, whisk the eggs, maple syrup, vanilla and orange zest together. Add the milk and cream, then add the cubes of brioche. Stir gently and refrigerate for about 1 hour. Meanwhile, prepare the frangipane. In a bowl, beat the maple sugar and eggs together. Add the softened butter and powdered almonds and mix until smooth, then set aside.
Preheat the oven to 180ºC. Brush 12 ramekins (or one 2L oven-proof dish) with melted butter and then line with maple sugar. Fill each ramekin (or dish) three-quarters full with the brioche mixture and spread the reserved frangipane on top. Bake for 20 minutes if using ramekins (40 minutes for the dish) until the tops turn golden brown. Serve warm with a dollop of whipped crème fraîche.

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