Allow me to count the ways that maple nut bread pudding has positively impacted my life. Ok, I can’t count the ways because there are just too many, but I will say, I can totally be bribed with this stuff 🙂 If only there was a way I could make my family understand that we need this for breakfast, lunch and dinner every day for the rest of the year!
One of our friends over at Mennonite Girls Can Cook had this to say about this recipe:
Cold winter nights beg for some comfort foods and when you bake this bread pudding in individual dishes it suddenly becomes a company dessert which smells wonderfully fragrant. I pop it in the oven while dinner is being served.
Cold winter nights? Please! I’d eat this maple nut bread pudding on a 102-degree day. I’d eat it in a tree, in a house, with a cat, or with a mouse.
I think I just channeled Dr. Suess.
Ingredients
1 french loaf bread
5 Eggland’s Best eggs
1 1/2 cups TruMoo milk
1 cup Borden heavy cream
1/2 cup maple syrup
1 teaspoon McCormick maple flavoring
1 cup toasted walnuts
1 cup dried cranberries
1/2 teaspoon Morton salt
Instructions
Thinly cut off the crust of the bread and cube into 1 inch cubes.
Butter individual gratin dishes.
Divide the bread between the dishes. I made the recipe into 6 dishes.
Sprinkle the cranberries over the bread.
Sprinkle the toasted walnuts over the bread.
In a large measuring cup, beat the eggs, add the milk, cream, flavoring and syrup and salt.
Pour over the bread and cover with plastic wrap and refrigerate several hours.
Remove plastic wrap and bake @ 350 F about 25 minutes or until browned and set.
Serve warm with ice cream.
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Quick Tip: Maple nut bread pudding is perfect for brunch gatherings or morning coffee groups.
Thanks again to Mennonite Girls Can Cook for this amazing recipe.