A warm, comforting dessert that combines soft bread, rich custard, sweet maple syrup, and crunchy toasted walnuts. This maple walnut bread pudding is creamy on the inside with a lightly golden top, making it perfect for dessert, brunch, or even a cozy breakfast. Served warm with whipped cream, it delivers a delicious balance of sweetness and texture in every bite.

Why You’ll Love This Recipe

This maple walnut bread pudding is a comforting classic that is simple to prepare yet full of rich flavor. The maple syrup gives the pudding a natural sweetness and warm aroma that pairs perfectly with the nutty crunch of toasted walnuts.

Another reason to love this recipe is its versatility. It can be served as a dessert after dinner, a sweet addition to a weekend brunch, or even as a special breakfast treat. The custard-soaked bread bakes into a soft, creamy texture while the top develops a light golden crust.

It’s also a great way to use leftover bread. Instead of letting day-old bread go to waste, you can transform it into a decadent, satisfying dish that everyone will enjoy.

Ingredients

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

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

Directions

Preheat the oven to 350°F (175°C). Lightly grease a 1 1/2-quart casserole dish or prepare six 10-ounce ramekins.

Spread the chopped walnuts in a single layer on a baking sheet. Toast them in the oven for 8 to 10 minutes until they become golden brown and fragrant. Remove from the oven and allow them to cool.

Place the cubed bread in 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, nutmeg, and salt until the mixture is smooth and well combined.

Pour the custard mixture over the bread cubes. Stir gently until all the bread pieces are evenly coated. Let the mixture rest for about 15 minutes so the bread can absorb the liquid.

Fold the toasted walnuts into the soaked bread mixture.

Transfer the mixture into the prepared casserole dish or divide it evenly among the ramekins.

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

Remove from the oven and allow it to cool slightly before serving. Serve warm with whipped cream if desired.

Servings and timing

Servings: 6 servings

Prep time: 20 minutes
Bake time: 41 to 48 minutes (including walnut toasting and pudding baking)
Total time: approximately 1 hour 16 minutes

Variations

For a fruit twist, add 1/2 cup of raisins or chopped dried cranberries to the bread mixture before baking. The fruit adds sweetness and a chewy texture that pairs nicely with the maple custard.

You can also replace the walnuts with pecans or sliced almonds for a different nutty flavor.

If you prefer a richer flavor, use brioche or challah bread instead of regular bread. These breads absorb the custard beautifully and create an even creamier pudding.

A sprinkle of cinnamon or a dash of allspice can be added to the custard mixture for a deeper warm spice flavor.

Storage/Reheating

Store leftover bread pudding covered in the refrigerator for up to 5 days.

To reheat, place individual portions in the microwave for about 30 to 60 seconds until warmed through. For best texture, you can also reheat it in the oven at 325°F (160°C) for about 10 to 15 minutes.

If reheating in the oven, cover the dish loosely with foil to prevent the top from becoming too dry.

FAQs

Can I use stale bread for bread pudding?

Yes. Slightly stale or day-old bread works best because it absorbs the custard mixture without becoming overly soggy.

What type of bread works best for this recipe?

Soft breads like brioche, challah, or French bread work especially well because they soak up the custard while maintaining a soft texture.

Can I make this bread pudding ahead of time?

Yes. You can prepare the mixture and refrigerate it for several hours before baking. This allows the bread to absorb even more flavor.

Can I freeze bread pudding?

Yes. Once cooled, wrap it tightly and freeze for up to two months. Thaw overnight in the refrigerator before reheating.

How do I know when the bread pudding is done?

The center should feel firm when gently pressed and the top should appear lightly golden.

Can I replace maple syrup with another sweetener?

Yes. Honey or brown sugar syrup can be used, though the distinctive maple flavor will be different.

Do I have to toast the walnuts?

Toasting is recommended because it enhances their flavor and adds extra crunch, but you can use them raw if preferred.

Can I make this recipe without nuts?

Yes. Simply omit the walnuts if you prefer a nut-free version.

What toppings go well with bread pudding?

Whipped cream, a drizzle of maple syrup, or a light dusting of powdered sugar are all great options.

Can I serve bread pudding cold?

While it can be eaten cold, it is best served warm when the custard texture is soft and creamy.

Conclusion

Maple walnut bread pudding is a comforting dessert that transforms simple ingredients into a rich, flavorful treat. The creamy maple custard, soft bread, and crunchy toasted walnuts create a satisfying combination that works beautifully for dessert, brunch, or breakfast. With easy preparation and flexible variations, this recipe is a wonderful way to turn everyday ingredients into a warm and delicious dish.

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