Cranberry Walnut Bread Pudding with Maple Cream Sauce
A delightful twist on the classic dessert, this Cranberry Walnut Bread Pudding is infused with warm spices and topped with a rich maple cream sauce, offering a comforting taste reminiscent of autumn.
Prep time: 15 minutesCook time: 50 minutesServes: 8
Ingredients
6 cups cubed day-old French bread
3/4 cup dried cranberries
1/2 cup chopped walnuts
2 1/2 cups whole milk
1/2 cup heavy cream
1/3 cup maple syrup
1/4 cup brown sugar
3 large eggs
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
Pinch of salt
2 tbsp unsalted butter (for greasing)
Instructions
1. Preheat the oven to 350°F and grease a 9x9 inch baking dish with butter.
2. In a large mixing bowl, combine the bread cubes, dried cranberries, and chopped walnuts.
3. In another bowl, whisk together the milk, heavy cream, maple syrup, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until smooth.
4. Pour the liquid mixture over the bread mixture, stirring gently to ensure all bread pieces are coated. Let it sit for 10 minutes for the bread to absorb the liquid.
5. Transfer the mixture into the prepared baking dish, spreading it evenly.
6. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the center is set.
7. While the pudding bakes, prepare the maple cream sauce by combining 1/2 cup heavy cream, 3 tbsp maple syrup, and a pinch of salt in a saucepan over medium heat. Stir constantly until slightly thickened, about 5 minutes.
8. Once the bread pudding is baked, allow it to cool slightly before drizzling with the warm maple cream sauce.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in the microwave for 1-2 minutes or until warmed through, or in a preheated 300°F oven for about 10 minutes.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
