Soft and flakey croissants and toasted walnuts baked in a rich maple custard and drizzled in a luxuriously sinful brown butter maple sauce!
Fall has to be the best time of year to enjoy bread pudding. As the temperatures cool down, there’s just nothing more comforting than cozying up to a toasty fireplace with a warm bowl of bread pudding while watching the leaves fall. This breathtaking time of year seems to breeze by way too quickly, which is why it’s important to slow down and enjoy the simple beauty that surrounds us.
So in order to slow down and be more present, I recommend baking up this rich, creamy, and incredibly comforting Maple Walnut Bread Pudding…
Why You’ll LOVE this Maple Walnut Bread Pudding
Maple-licious: This bread pudding is teeming with that warm, almost caramel-like sweetness. Infused with both maple syrup and brown sugar, this bread pudding truly embraces that wonderful maple flavor. Not to mention, it’s drizzled in the most sinful brown butter maple sauce!
Textural Bliss: From the moist and pillowy croissants infused with creamy maple custard, to the toasted walnuts and silky smooth bourbon sauce, you’ve got one of the most blissful experiences imaginable.
The Most Delicious Way To Use Up Stale Bread: The best bread pudding is made with dry or stale bread, which is fantastic for those of you who can’t stand wasting food. The dryer the bread, the better!
Tips For Making The Best Maple Walnut Bread Pudding
Use croissants: Thanks to their flaky layers and fluffy interior, croissants do an excellent job of absorbing all of that luscious custard. As the bread pudding bakes, the croissants form a thin and delicately crisp crust on top. I have yet to find a bread that works better in bread puddings.
Toast the walnuts: This step is absolutely crucial. Toasting the walnuts not only enhances the overall flavor, but also creates a crispy crunchy texture.
Toast the croissants: Since you’re already toasting the nuts, you might as well toast the croissants too! Even if your bread is already dry or stale, toasting it in the oven adds more flavor to the bread. It also guarantees your bread is extra dry, ensuring better absorption of the custard and reducing the chances of mushy bread pudding.
Use pure maple syrup: Please stay away from the fake stuff, aka, “pancake syrup”. It might be more expensive, but there’s simply no comparison to the richness that pure maple syrup provides.
Soak overnight: Although two hours is perfectly fine, I prefer to let my bread pudding soak in the refrigerator overnight. This allows the croissants to fully absorb the rich custard, resulting in a more flavorful, creamy, and uniform pudding when baked.
Sprinkle on some sugar: For that delicately crisp top, I like to sprinkle a tablespoon of granulated sugar evenly on top of the bread pudding just before baking it in the oven. Not only does it create a nice crispness, but it also gives the bread pudding a beautiful glistening appearance.
What can I use instead of croissants?
I would recommend brioche, challah, or French bread. Stay away from sandwich breads which tend to be pretty flimsy and don’t hold up well in bread pudding. Choose a bread that’s sturdy and maybe a little rustic. Most importantly, make sure that the bread is NOT fresh.
How do I know when the bread pudding is done baking?
When it comes to doneness, the bread pudding should be golden brown on top, and the center should be firm or jiggle slightly when you give it a gentle shake. If you insert a knife about an inch from the edges and it comes out clean, it’s fully-baked. If you’re still unsure, you can use a thermometer. Once the bread pudding reaches 160ºF – 170ºF, it’s done.
Can I freeze bread pudding?
Yes! If properly stored, bread pudding can be frozen for up to three months. Before freezing, allow the bread pudding to cool off completely. Wrap individual portions in a layer of plastic wrap and a layer of foil, or pack them in an airtight, freezer-safe container. You can also freeze the bread pudding whole, if you prefer. With individual portions, you have the ability to enjoy one or two pieces at a time instead of having to eat the whole thing at once.
Maple Walnut Bread Pudding
Ingredients
- 14 ounces croissants, cut or torn into pieces*
Custard:
- 1 cup coarsely chopped walnuts
- ½ cup pure maple syrup
- ½ cup brown sugar
- 3 egg yolks
- 1 egg
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup heavy cream
- 1 cup whole milk
For Topping:
- 1 Tablespoon granulated sugar
Brown Butter Maple Sauce:
- ⅓ cup granulated sugar
- 1 Tablespoon all-purpose flour
- ⅛ teaspoon salt
- 2 Tablespoons unsalted butter
- 1 cup heavy cream
- 3 Tablespoons pure maple syrup
- ½ teaspoon vanilla
Instructions
- Preheat oven to 350ºF. Scatter the torn croissants evenly in a single layer on a baking sheet. Bake until dry and toasted, about 8-10 minutes.**
- Place the walnuts in a single layer on a sheet pan and bake for 8 to 10 minutes, or until golden brown and fragrant. Remove from the oven and let cool.
Make the Custard:
- In a large bowl, whisk the maple syrup, brown sugar, egg yolks, egg, vanilla, cinnamon, and salt together until smooth. Stir in the heavy cream and milk until combined. Gently fold in the croissants until every piece of bread is completely saturated in the custard. Then fold in the walnuts.
- Pour mixture into a greased 8-inch square baking dish, gently pressing down on the bread to ensure that all of the pieces are completely saturated in the custard. Allow to sit and soak for at least two hours***.
- Preheat the oven to 350ºF. Sprinkle the 1 tablespoon of sugar evenly over the bread pudding. Bake in the oven for 40-45 minutes, or until golden and toasty.
Make the Sauce:
- Combine the sugar, flour, and salt in a small bowl. In a medium saucepan, melt the butter over medium-low heat. As the butter melts, it’ll start to foam, then turn a clear golden color. Continue to stir the butter, scraping up any browned specks from the bottom of the pan as it starts to brown. It should have a nutty aroma.
- Once browned and nutty, whisk in the sugar-flour mixture until combined. Gradually pour in the heavy cream, and continue whisking until sauce is thickened and coats the back of a spoon. Once thickened, remove saucepan from stove and stir in maple syrup and vanilla.
- To serve, slice/scoop bread pudding into bowls. Drizzle sauce on top, and enjoy!