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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.

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

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

Find it online: https://yumfamilyrecipes.com/maple-walnut-bread-pudding-recipe/