November 3, 2022

Maple Walnut Bread Pudding

By Christine Burns Rudalevige

This flavor combination is good for both breakfast and dessert.

Print Recipe

Makes

to 9 servings

Ingredients

1 cup walnuts chopped
4 cups cubed slightly stale bread
4 large eggs
2 cups half & half
½ cup maple syrup plus more for serving
¼ cup granulated maple sugar
1 teaspoon vanilla paste
½ teaspoon nutmeg
¼ teaspoon salt
Vanilla ice cream or whipped cream for serving

Instructions

Preheat the oven to 350 degrees F and grease a 9-by-9-inch baking dish.
Place the walnuts in a single layer on a sheet pan and bake for 8 to 10 minutes, until golden brown and fragrant. Remove the toasted nuts from the oven.
Place the bread cubes in a large bowl. In a large measuring cup, combine the eggs, half & half, maple syrup, maple sugar, vanilla paste, nutmeg and salt. Pour the egg mixture over the bread cubes and stir thoroughly. Let the mixture sit for 15 minutes to allow the bread to absorb the liquid. Stir in the toasted nuts.
Transfer the pudding to the prepared casserole and bake for 33 to 35 minutes, until the center is firm when you press on it.
Remove from the oven and serve warm with vanilla ice cream or whipped cream and additional maple syrup.

About the author

Christine Burns Rudalevige

Christine is a former Editor-in-Chief of edible MAINE. She has lived in many places, including Connecticut, Maine, Massachusetts, New Jersey, Pennsylvania, England and France. But her professional world has consistently been grounded in just two: in journalism and in the kitchen. Throughout her 30-year writing career, she’s covered sports, politics, business and technology. But for the past 10 years after completing culinary school, she’s focused on food. Her words and recipes about eating locally and sustainably have appeared in publications from The Portland Press Herald to Fine Cooking. Her award-winning cookbook Green Plate Special was published in 2017. When she’s not laboring over a cutting board or a keyboard, she’s learning from her two semi-adult children, a community of food-minded friends, hundreds of productive Maine farmers, thousands of innovative chefs near and far, and her 30,000 honeybees.