Poor Man’s Bread Pudding
By Chef Geneviève @oglemang
Published on March 18, 2026
Transport yourself to a sugar shack with this classic dessert in a modern, food-waste–friendly version perfect for using up stale bread.Time and servings
1 hr 25 minsTotal time
9Servings
15 minsPrep time
1 hr 10 minsCooking time
Ingredients
- Butter (for the pan)
- Water – 260 ml (¾ cup + ⅓ cup), divided
- Maple syrup – 260 ml (¾ cup + ⅓ cup), divided
- Bread (any kind) – 1.25 L (5 cups), cubed
- Eggs – 4
- Milk – 125 ml (½ cup)
- Cornstarch – 15 ml (1 tbsp)
Directions
Step 1
Preheat the oven to 180°C (350°F). Generously butter a 20 cm (8-inch) square pan.Step 2
In a small saucepan, combine 180 ml (¾ cup) water and 180 ml (¾ cup) maple syrup. Bring to a boil over high heat. Remove from heat and set aside.Step 3
While the syrup is heating, cut the bread into cubes.Step 4
Directly in the baking dish, whisk together the eggs and milk using a fork.Step 5
Add the bread cubes to the dish, mixing to fully soak them, and lightly press the mixture down. Pour the hot syrup from the saucepan over the bread.Step 6
Bake for 50–60 minutes, or until the bread pudding is nicely golden.Step 7
Using the same saucepan (off the heat), whisk together the remaining water (80 ml / ⅓ cup), remaining maple syrup (80 ml / ⅓ cup), and cornstarch.Step 8
Bring to a boil over high heat, stirring continuously. Once it starts to boil, cook for 1 minute or until the sauce thickens. Remove from heat.Step 9
Pour the maple sauce over the bread pudding and serve.Step 10
Storage: Keeps 3 days in the refrigerator or 3 months in the freezer.