Maple Walnut Bread Pudding Recipe

Why You’ll Love Maple Walnut Bread Pudding Recipe Recipe

• Rich Maple Flavor: Pure maple syrup gives this bread pudding a naturally sweet, caramel-like flavor that pairs beautifully with the toasted walnuts.

• Perfect Texture: The combination of milk, heavy cream, and eggs creates a soft, creamy custard that soaks into every piece of bread.

• Delicious Crunch: Toasted walnuts add a nutty flavor and satisfying crunch that contrasts wonderfully with the tender pudding.

• Easy to Prepare: With simple ingredients and straightforward instructions, this recipe is perfect for beginners and experienced home bakers alike.

• Great for Using Leftover Bread: Slightly stale bread works beautifully because it absorbs the custard without becoming overly mushy.

• Perfect for Any Occasion: Enjoy it as a comforting dessert, a special breakfast, or a sweet addition to a holiday brunch.

• Make-Ahead Friendly: You can prepare the ingredients ahead of time and refrigerate leftovers for several days.

• Easy to Customize: Add chocolate chips, dried fruit, warm spices, or different nuts to create your own delicious variation.

Ingredients

This Maple Walnut Bread Pudding recipe uses a handful of simple ingredients to create a rich, flavorful dessert with a creamy center and crunchy walnut topping.

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup (113g) walnuts, chopped

• 4 to 4 1/2 cups (198g to 283g) cubed bread

• 4 large eggs

• 1 1/4 cups (283g) milk

• 1 cup (227g) heavy cream

• 1/2 cup (156g) pure maple syrup

• 1/4 cup (53g) light or dark brown sugar, packed

• 1 teaspoon natural maple flavor or pure vanilla extract

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon table salt

Ingredient Notes and Tips

Bread: Day-old bread is ideal for bread pudding because it absorbs the custard mixture without falling apart. Brioche, challah, French bread, or sturdy white sandwich bread are excellent choices. Brioche produces an especially rich and buttery result.

Walnuts: Toasting the walnuts before adding them to the pudding enhances their natural flavor and creates a wonderful crunch. Be sure to let them cool slightly before mixing them into the bread.

Maple Syrup: Use pure maple syrup for the best flavor. Dark or robust maple syrup provides a deeper maple taste, while lighter varieties create a more delicate sweetness.

Milk and Heavy Cream: The combination of milk and heavy cream gives the pudding its luxurious custard texture. Whole milk is recommended for the richest results.

Brown Sugar: Light brown sugar adds a gentle caramel sweetness, while dark brown sugar contributes a deeper molasses flavor.

Maple Flavor or Vanilla Extract: Maple flavor intensifies the maple notes, while vanilla adds warmth and balance.

Nutmeg: A small amount of ground nutmeg complements the maple syrup and walnuts without overpowering the dessert.

Directions

Follow these easy steps to make a perfectly baked Maple Walnut Bread Pudding with a creamy center and golden top.

Step 1: Preheat the Oven and Prepare the Baking Dish

Preheat your oven to 350°F (175°C).

Lightly grease a 1 1/2-quart casserole dish with butter or nonstick cooking spray. Alternatively, you can use six 10-ounce individual ramekins for smaller portions.

Greasing the dish helps prevent the bread pudding from sticking and makes serving and cleanup easier.

Step 2: Toast the Walnuts

Spread the chopped walnuts in a single layer on a baking sheet.

Place them in the preheated oven and toast for 8 to 10 minutes, or until they become lightly golden and fragrant.

Keep a close eye on the walnuts during the final few minutes because nuts can burn quickly.

Remove the baking sheet from the oven and allow the walnuts to cool while you prepare the custard mixture.

Toasting the walnuts is an important step because it enhances their nutty flavor and adds extra depth to the finished bread pudding.

Step 3: Prepare the Bread and Custard Mixture

Place the cubed bread into a large mixing bowl.

In a separate medium bowl, whisk together the eggs, milk, heavy cream, maple syrup, brown sugar, maple flavor or vanilla extract, ground nutmeg, and salt.

Continue whisking until the eggs are fully incorporated and the mixture is smooth.

Pour the custard mixture evenly over the bread cubes.

Gently stir until all the bread pieces are coated with the liquid.

Allow the mixture to rest for approximately 15 minutes so the bread can absorb the custard.

During this time, gently stir once or twice to ensure even soaking.

Step 4: Add the Toasted Walnuts

Once the bread has absorbed most of the custard, add the cooled, toasted walnuts.

Gently fold them into the mixture until they are evenly distributed throughout the bread.

Avoid stirring too aggressively, as this can break down the softened bread cubes.

For a little extra crunch on top, you can reserve a small handful of toasted walnuts and sprinkle them over the pudding before baking.

Step 5: Transfer to the Baking Dish

Carefully spoon the bread and custard mixture into your prepared casserole dish or individual ramekins.

Spread the mixture evenly, making sure the bread cubes are distributed throughout the dish.

If necessary, gently press down any pieces of bread sticking up too far so they can absorb some of the remaining custard.

Do not pack the mixture too tightly, as the pudding should maintain a soft, tender texture.

Step 6: Bake Until Golden and Set

Place the baking dish in the preheated oven.

Bake for approximately 33 to 38 minutes, or until the top is lightly golden and the center feels firm when gently pressed.

The pudding should be set in the middle but still soft and moist.

If the top begins browning too quickly, loosely cover the dish with aluminum foil for the remaining baking time.

Individual ramekins may bake more quickly, so begin checking them a few minutes early.

Step 7: Cool Slightly and Serve

Remove the bread pudding from the oven and let it rest for 5 to 10 minutes before serving.

This brief resting period allows the custard to settle and makes the pudding easier to portion.

Serve warm with freshly whipped cream, vanilla ice cream, or an extra drizzle of pure maple syrup.

For an elegant finishing touch, sprinkle a few additional toasted walnuts over each serving.

Servings and Timing

• Oven Temperature: 350°F (175°C)

• Baking Dish: 1 1/2-quart casserole dish or six 10-ounce ramekins

• Difficulty Level: Easy

• Course: Dessert, Breakfast, or Brunch

• Best Served: Warm

The total time includes preparation, walnut toasting, custard soaking, and baking. Allow a few additional minutes for cooling before serving.

Variations

One of the best things about Maple Walnut Bread Pudding is how easily you can customize it to suit different tastes and occasions.

1. Maple Pecan Bread Pudding

Replace the walnuts with an equal amount of chopped pecans. Pecans have a naturally buttery flavor that pairs beautifully with maple syrup.

Toast the pecans before adding them to the pudding for the best flavor and texture.

2. Apple Maple Walnut Bread Pudding

Add 1 cup of finely diced apples to the bread mixture before baking.

Granny Smith or Honeycrisp apples work particularly well because they maintain their texture during baking.

For additional warmth, add 1/2 teaspoon of ground cinnamon.

3. Chocolate Chip Maple Bread Pudding

Fold 1/2 cup of semisweet or dark chocolate chips into the bread mixture along with the walnuts.

The melted chocolate creates delicious pockets of richness throughout the pudding.

4. Cinnamon Maple Walnut Bread Pudding

Add 1 teaspoon of ground cinnamon to the custard mixture.

The combination of cinnamon, nutmeg, and maple syrup creates a warm, cozy flavor that is especially delicious during the fall and winter months.

5. Maple Raisin Bread Pudding

Stir 1/2 cup of raisins or dried cranberries into the soaked bread mixture.

The dried fruit adds natural sweetness and a slightly chewy texture that complements the creamy custard.

6. Brioche Maple Walnut Bread Pudding

Use cubed brioche instead of regular bread for a richer, more indulgent dessert.

Brioche contains butter and eggs, which give the finished pudding an exceptionally soft and tender texture.

7. Maple Bourbon Bread Pudding

For an adult variation, add 1 to 2 tablespoons of bourbon to the custard mixture.

The bourbon contributes warm vanilla and caramel notes that pair naturally with maple syrup and toasted walnuts.

8. Dairy-Free Maple Walnut Bread Pudding

Replace the milk with unsweetened almond milk or oat milk and use a dairy-free heavy cream alternative.

The texture may be slightly different, but the pudding can still be wonderfully creamy and flavorful.

Make sure your bread is also dairy-free if needed.

Storage/Reheating

Proper storage helps maintain the bread pudding’s soft texture and delicious maple flavor.

Refrigerating

Allow the bread pudding to cool before storing, but do not leave it at room temperature for more than 2 hours.

Transfer leftovers to an airtight container or tightly cover the baking dish with plastic wrap or aluminum foil.

Store in the refrigerator for up to 5 days.

For the best texture, keep the pudding covered so it does not dry out.

Freezing

Maple Walnut Bread Pudding can also be frozen for longer storage.

Allow the pudding to cool completely, then cut it into individual portions.

Wrap each portion tightly in plastic wrap and place it in a freezer-safe container or resealable freezer bag.

Freeze for up to 2 to 3 months for the best quality.

When ready to enjoy, thaw the pudding overnight in the refrigerator before reheating.

Reheating in the Oven

Preheat your oven to 325°F (165°C).

Place the bread pudding in an oven-safe dish and cover loosely with aluminum foil.

Warm for approximately 15 to 20 minutes, or until heated through. Larger portions may require additional time.

If the pudding seems dry, drizzle a small amount of milk or cream over it before reheating.

Reheating in the Microwave

Place an individual portion of bread pudding on a microwave-safe plate.

Heat in 20- to 30-second intervals until warm throughout.

Avoid overheating, as this can cause the custard to become rubbery.

Make-Ahead Instructions

You can prepare the bread cubes and toast the walnuts a day in advance.

Store the bread in an airtight container at room temperature and the cooled walnuts in a separate container.

The custard can also be mixed ahead and refrigerated separately.

When ready to bake, combine the bread and custard, allow the mixture to soak for 15 minutes, stir in the walnuts, and bake as directed.

This method makes the recipe especially convenient for holidays and weekend entertaining.

FAQs

1. What is the best bread to use for Maple Walnut Bread Pudding?

Brioche, challah, French bread, and sturdy white bread are excellent choices. Slightly stale bread works best because it absorbs the custard mixture without becoming overly soggy. Brioche creates a particularly rich and buttery bread pudding, while French bread provides a slightly firmer texture.

2. Can I use fresh bread instead of stale bread?

Yes, fresh bread can be used, but it is helpful to dry it slightly before preparing the pudding. Spread the bread cubes on a baking sheet and place them in a 300°F (150°C) oven for approximately 10 to 15 minutes. This helps remove excess moisture and allows the bread to absorb the custard more effectively.

3. Can I make Maple Walnut Bread Pudding ahead of time?

Yes. You can prepare the bread cubes, toasted walnuts, and custard mixture ahead of time and store them separately. Combine everything when you are ready to bake. You can also bake the entire pudding in advance, refrigerate it, and reheat individual portions before serving.

4. Why is my bread pudding soggy in the middle?

Bread pudding may become overly soggy if too much liquid is used, the bread is very fresh, or the pudding is underbaked. Make sure to measure the ingredients carefully and bake until the center is set. If the middle still appears wet, continue baking for a few additional minutes while checking frequently.

5. How do I know when bread pudding is fully baked?

The bread pudding is ready when the top is lightly golden and the center feels firm when gently pressed. A knife inserted near the center should come out without runny custard, although a little moisture is normal. The pudding should remain tender rather than becoming dry.

6. Can I substitute pecans for walnuts?

Absolutely. Pecans are one of the best substitutes for walnuts in this recipe. They offer a slightly sweeter, buttery flavor that complements the maple syrup beautifully. Use the same quantity of chopped pecans and toast them before adding them to the pudding.

7. Can I make this bread pudding without heavy cream?

Yes. You can replace the heavy cream with whole milk, although the finished pudding will be less rich and creamy. For a texture closer to the original, you can use half-and-half as a substitute. The flavor will still be delicious, especially with the maple syrup and toasted walnuts.

8. What can I serve with Maple Walnut Bread Pudding?

Maple Walnut Bread Pudding tastes wonderful with freshly whipped cream, vanilla ice cream, warm maple syrup, or caramel sauce. For a lighter accompaniment, serve it with fresh berries or sliced apples. A cup of hot coffee or tea also pairs beautifully with its warm, nutty flavors.

9. Can I freeze leftover Maple Walnut Bread Pudding?

Yes. Allow the pudding to cool completely, then wrap individual portions tightly and place them in a freezer-safe container. Freeze for up to 2 to 3 months. Thaw overnight in the refrigerator and reheat in the oven or microwave until warmed through. Freezing may slightly soften the texture, but the flavor remains delicious.

10. Can I reduce the sweetness of this recipe?

Yes. You can reduce the brown sugar slightly while keeping the maple syrup amount the same to preserve the signature maple flavor. Using unsweetened whipped cream as a topping instead of additional syrup or caramel sauce can also help balance the sweetness. Keep in mind that reducing the sweeteners may slightly change the final flavor and texture.

Conclusion

Maple Walnut Bread Pudding is the perfect combination of comforting flavors, creamy texture, and irresistible nutty crunch. With its tender bread cubes, rich maple custard, and fragrant toasted walnuts, this easy homemade dessert delivers a delicious balance of sweetness and warmth in every bite.

Whether you’re preparing it for a holiday celebration, a cozy weekend brunch, or a simple after-dinner treat, this recipe is sure to become a family favorite. It’s also a wonderful way to transform leftover bread into a satisfying dessert using ingredients you may already have in your kitchen.

Best of all, Maple Walnut Bread Pudding is easy to customize, convenient to prepare ahead of time, and just as enjoyable when reheated the next day. Serve it warm with whipped cream, a scoop of vanilla ice cream, or a drizzle of pure maple syrup for a truly comforting finish.

Give this homemade Maple Walnut Bread Pudding a try whenever you’re craving a simple, cozy dessert filled with rich maple flavor and toasted walnut goodness.

Maple Walnut Bread Pudding Recipe

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This Maple Walnut Bread Pudding is a warm, comforting dessert made with tender bread cubes soaked in a rich maple custard and studded with toasted walnuts. Baked until golden and perfectly set, it’s delicious served warm with a dollop of whipped cream.

• Author: Emily
• Prep Time: 25 minutes
• Cook Time: 51 minutes
• Total Time: 1 hour 16 minutes
• Yield: 9 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 cup (113g) walnuts, chopped
• 4 to 4 1/2 cups (198g to 283g) cubed bread
• 4 large eggs
• 1 1/4 cups (283g) milk
• 1 cup (227g) heavy cream
• 1/2 cup (156g) maple syrup
• 1/4 cup (53g) light brown sugar or dark brown sugar, packed
• 1 teaspoon natural maple flavor or King Arthur Pure Vanilla Extract
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon table salt

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Instructions

1. Preheat the oven to 350°F (175°C). Lightly grease a 1 1/2-quart casserole dish or six 10-ounce individual ramekins.
2. Spread the chopped walnuts in a single layer on a baking sheet. Toast in the preheated oven for 8 to 10 minutes, until golden brown and fragrant. Remove from the oven and allow to cool.
3. Place the cubed bread in a large mixing bowl.
4. In a separate medium bowl, whisk together the eggs, milk, heavy cream, maple syrup, brown sugar, maple flavor or vanilla extract, ground nutmeg, and salt until thoroughly combined.
5. Pour the maple custard mixture over the bread cubes and stir gently until all the bread is evenly coated. Allow the mixture to rest for 15 minutes so the bread can absorb the liquid.
6. Fold the toasted walnuts into the soaked bread mixture, distributing them evenly.
7. Transfer the mixture to the prepared casserole dish or ramekins, spreading it evenly.
8. Bake for 33 to 38 minutes, or until the pudding is set and the center feels firm when gently pressed.
9. Remove from the oven and allow to cool slightly. Serve warm, topped with whipped cream if desired.

Notes

• Bread selection: Slightly stale bread works best because it absorbs the maple custard without becoming overly mushy. Brioche, challah, or French bread are excellent choices.
• Walnut toasting: Toasting the walnuts enhances their natural flavor and adds a pleasant crunch to the finished pudding.
• Maple flavor: Use natural maple flavor for a stronger maple taste, or substitute pure vanilla extract for a more traditional custard flavor.
• Brown sugar: Both light and dark brown sugar work well. Dark brown sugar provides a deeper molasses flavor.
• Soaking time: Allow the bread to soak for the full 15 minutes to ensure a soft, evenly textured pudding.
• Serving suggestions: Serve warm with whipped cream, vanilla ice cream, or an extra drizzle of pure maple syrup.
• Storage: Cover and refrigerate leftover bread pudding for up to 5 days.
• Reheating: Warm individual portions in the microwave or reheat in a 300°F (150°C) oven until heated through.
• Nutrition values are approximate per serving and exclude optional whipped cream or additional toppings.

Nutrition

• Serving Size: 1 serving (1/9 of recipe)
• Calories: 390 kcal
• Sugar: 22 g
• Sodium: 190 mg
• Fat: 26 g
• Saturated Fat: 11 g
• Unsaturated Fat: 13 g
• Trans Fat: 0.5 g
• Carbohydrates: 35 g
• Fiber: 2 g
• Protein: 9 g
• Cholesterol: 135 mg