Maple Walnut Bread Pudding with Bourbon Sauce

• 6 cups cubed stale bread
• 1 ½ cups whole milk
• 1 ½ cups heavy cream
• 1 cup pure maple syrup
• 4 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 cup chopped walnuts, toasted
• ½ cup packed brown sugar
• ¼ cup unsalted butter, melted
• ½ cup bourbon
• ¼ cup granulated sugar
• 2 tbsp unsalted butter

Steps

1. 1 Preheat oven to 350°F. Butter a 9x13 inch baking dish.
2. 2 In a large bowl, whisk together milk, cream, maple syrup, eggs, vanilla, cinnamon, and nutmeg.
3. 3 Stir in bread cubes and walnuts until well coated. Let sit for 10 minutes.
4. 4 Pour into prepared baking dish and drizzle with melted butter. Sprinkle with brown sugar.
5. 5 Bake for 45 minutes or until set.
6. 6 While the pudding bakes, make the bourbon sauce: In a small saucepan, combine bourbon and granulated sugar over medium heat. Simmer until sugar dissolves and sauce reduces slightly.
7. 7 Whisk in 2 tbsp butter until smooth.
8. 8 Serve warm bread pudding with a generous drizzle of bourbon sauce.

Equipment

• 9x13 inch baking dish
• Mixing bowls
• Whisk

Variations

• Add raisins or other dried fruits for extra texture and flavor.
• Use rum sauce instead of bourbon for a different twist.

Substitutions

• If bourbon isn't available, use rum or omit it and increase the vanilla extract.
• Use almond milk for a dairy-free option.

Pairings

• Serve with a glass of tawny port.
• Complement with a fresh fruit salad.

Nutrition

Tips

• Use day-old bread for best results.
• Toasting the walnuts enhances their flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 300°F oven until warmed through.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat in a 300°F oven.

Serving Suggestions

• Serve with a scoop of vanilla ice cream.
• Pair with a strong black coffee for contrast.

FAQ