Maple Walnut Bread Pudding

Desserts · 1 hr 10 min · Serves 8 · Easy · Best with Dark Robust maple syrup

Warm, custardy bread pudding studded with toasted walnuts and laced with deep maple flavor. Served with a warm maple cream sauce drizzled over the top — cozy enough for a snowy night, dressed up enough for guests.

Ingredients

• 8 cups day-old brioche or challah, torn into 1-inch pieces
• 1 cup toasted walnuts, roughly chopped
• 4 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• ¾ cup pure maple syrup (Dark Robust), divided
• 2 tsp vanilla extract
• 1 tsp cinnamon
• ¼ tsp freshly grated nutmeg
• ¼ tsp salt
• 3 tbsp unsalted butter, plus more for the dish
• For the maple cream sauce: ½ cup heavy cream, ¼ cup pure maple syrup (Dark Robust), 1 tbsp butter, pinch of salt

Method

1. Preheat oven to 350°F. Butter a 9x13-inch baking dish.
2. Scatter the torn bread and toasted walnuts evenly in the prepared dish.
3. In a large bowl, whisk together the eggs, milk, cream, ½ cup of the maple syrup, vanilla, cinnamon, nutmeg, and salt.
4. Pour the custard slowly over the bread and walnuts, gently pressing the top so every piece absorbs. Let it sit for 15 minutes.
5. Dot the top with the butter, drizzle with the remaining ¼ cup maple syrup, and cover loosely with foil.
6. Bake covered for 30 minutes, then uncover and bake another 20–25 minutes until puffed, golden, and just set in the middle.
7. While the pudding finishes, make the sauce: simmer ½ cup cream, ¼ cup maple syrup, and 1 tbsp butter in a small saucepan for 3–4 minutes until slightly thickened. Stir in a pinch of salt.
8. Let the pudding rest 10 minutes, then serve warm with the maple cream sauce spooned over each portion.

— The Maple Shop · Lake Placid, NY