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Maple Walnut Bread Pudding

Author: Susan Reid

Maple Walnut Bread Pudding Recipe

Creamy, rich, and comforting, maple bread pudding is just as nice for dessert as it is for breakfast. Serve warm with whipped cream.

At a glance

1 casserole or 6 individual puddings
Nutrition information


Choose your measure:

  • 1 cup chopped walnuts
  • 4 to 4 1/2 cups cubed bread
  • 4 large eggs
  • 1 1/4 cups milk
  • 1 cup heavy cream
  • 1/2 cup maple syrup
  • 1/4 cup packed brown sugar
  • 1 teaspoon maple flavor or vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt


  1. Preheat the oven to 350°F and grease a 1 1/2-quart casserole dish or six 10-ounce individual ramekins.
  2. Place the walnuts in a single layer on a sheet pan and bake for 8 to 10 minutes, until golden brown and fragrant. Remove from the oven and let cool.
  3. Place the bread cubes in a large bowl. In a medium bowl, whisk together the eggs, milk, heavy cream, syrup, maple flavor (or vanilla), nutmeg, and salt. Pour 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.
  4. Transfer the pudding to the prepared casserole or ramekins and bake for 33 to 38 minutes, until the center is firm when you press on it.
  5. Remove from the oven and serve warm with whipped cream.
  6. Store, covered, in the refrigerator for 5 days.
  7. Yield: 9 servings

Nutrition Information

  • Serving Size one 2" square, 109g
  • Servings Per Batch 9 servings
Amount Per Serving:
  • Calories 351
  • Calories from Fat 198
  • Total Fat 22g
  • Saturated Fat 8g
  • Trans Fat 0g
  • Cholesterol 122mg
  • Sodium 180mg
  • Total Carbohydrate 30g
  • Dietary Fiber 0g
  • Sugars 20g
  • Protein 7g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.