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Vermont Maple Bread Pudding With Walnut Praline

The scent of maple and warm brioche still instantly transports me back to crisp autumn mornings in Vermont. I spent a college summer working at a charming bed and breakfast nestled in the Green Mountains, and this bread pudding was a regular feature on the breakfast menu. The rich, custard-soaked bread, the crunch of the walnut praline, and that unmistakable Vermont maple sweetness – it was a dish that captured the very essence of the place. Every bite felt like sunshine breaking through the morning mist, a comforting hug on a chilly day.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes (+ 1 hour standing time)
Servings: 6-8
Dietary Type: Not Gluten-Free

Ingredients

For the Praline:

Nonstick vegetable cooking spray
2 cups sugar
1 cup walnuts, toasted and chopped

For the Bread Pudding:

8 large eggs
1 quart whipping cream
1 cup sugar
1 cup maple syrup, plus more for drizzling
1 tablespoon vanilla extract
1 lb loaf brioche bread or 1 lb egg bread, torn into bite-size pieces
Vanilla ice cream, for serving

Equipment Needed

Rimmed baking sheet
Heavy small saucepan
Whisk
Large bowl
13x9x2-inch baking dish
Pastry brush (optional)

Instructions

Prepare the Praline: Begin by generously spraying a rimmed baking sheet with nonstick vegetable cooking spray. This will prevent the praline from sticking and make cleanup much easier.
In a heavy, small saucepan, combine the 2 cups of sugar and 1/4 cup of water. Stir over medium heat until the sugar dissolves completely. Make sure there are no sugar crystals clinging to the sides of the pan, as these can cause the mixture to crystallize later.
Increase the heat to high and boil the sugar mixture without stirring. This is crucial for achieving that perfect amber color. However, do occasionally swirl the pan gently to ensure even heating. You can also use a wet pastry brush to brush down any sugar crystals that form on the sides of the pan. This prevents unwanted crystallization.
Continue boiling until the mixture turns a deep amber color, approximately 7 minutes. Watch it carefully, as it can go from golden to burnt very quickly. The ideal color is a rich, dark amber, indicating the sugar has caramelized properly.
Remove the saucepan from the heat and immediately stir in the 1 cup of toasted and chopped walnuts. Work quickly, as the caramel will start to harden as it cools.
Quickly spread the nut mixture onto the prepared baking sheet. Use a spatula or offset spatula to spread it into a thin, even layer. This will help it cool and harden faster, and also make it easier to chop later.
Let the praline cool completely on the baking sheet. This may take about 20-30 minutes. Once it’s hard, chop it into small pieces. You can use a knife, a food processor (pulse gently!), or even place it in a ziplock bag and whack it with a rolling pin.
(Make-Ahead Tip): The praline can be made up to 1 day ahead. Store it in an airtight container at room temperature to maintain its crispness.
Prepare the Bread Pudding: In a large bowl, whisk together the 8 large eggs, 1 quart of whipping cream, 1 cup of sugar, 1 cup of maple syrup, and 1 tablespoon of vanilla extract. Whisk until the mixture is smooth and well combined. This custard base is the heart of the bread pudding, so make sure everything is properly incorporated.
Add the 1 lb of torn brioche or egg bread to the bowl. Gently stir to coat all the bread pieces evenly with the custard mixture. Ensure that the bread is well-soaked, but not completely disintegrated.
Let the mixture stand at room temperature for 1 hour, stirring occasionally. This allows the bread to absorb the custard fully, resulting in a richer, more flavorful bread pudding. Stirring occasionally ensures even soaking.
Preheat your oven to 375°F (190°C). While the oven is heating, butter a 13x9x2-inch baking dish thoroughly. This prevents the bread pudding from sticking and ensures easy removal after baking.
Transfer the bread mixture to the prepared baking dish, spreading it evenly.
Bake in the preheated oven for about 40 minutes, or until the bread pudding is puffed and golden brown. To check for doneness, insert a toothpick into the center of the pudding. If it comes out clean (or with just a few moist crumbs), it’s ready. If the top is browning too quickly, you can loosely tent it with foil during the last 10-15 minutes of baking.
Remove the bread pudding from the oven and let it cool slightly before serving. This will prevent it from falling apart when you cut it.
Cut the bread pudding into 6 to 8 pieces. Place one piece on each plate. Top with a scoop of vanilla ice cream, drizzle generously with maple syrup, and sprinkle with the prepared walnut praline. Serve immediately and enjoy!

Expert Tips & Tricks

Bread Choice is Key: While brioche is classic, stale challah or even croissants can be used for a richer flavor and texture. Day-old bread works best as it soaks up the custard better without becoming mushy.
Maple Syrup Quality Matters: Use good quality Vermont maple syrup for the best flavor. The darker grades (Grade A Dark Color, Robust Taste, or Grade B) often have a more intense maple flavor.
Prevent Soggy Bottom: To ensure a crisp bottom, consider placing the baking dish on a preheated baking sheet in the oven.
Spice it Up: Add a pinch of cinnamon, nutmeg, or cardamom to the custard mixture for a warm, festive twist.
Reviving Stale Praline: If your praline softens, crisp it up in a 350°F oven for a few minutes. Watch carefully to prevent burning!
Doneness Test: The bread pudding should be puffed and golden brown. A slight jiggle in the very center is okay, as it will continue to set as it cools.

Serving & Storage Suggestions

Serve the Vermont Maple Bread Pudding warm, straight from the oven, or at room temperature. The contrast of the warm pudding with the cold vanilla ice cream is divine. A drizzle of extra maple syrup and a generous sprinkle of walnut praline elevates the presentation and adds an extra layer of flavor.

Leftover bread pudding can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in the oven at 350°F (175°C) for about 10-15 minutes, or microwave individual portions. It can also be frozen for up to 2 months. Thaw completely in the refrigerator before reheating. Be aware that freezing can slightly alter the texture of the bread pudding.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1344.9 kcal	N/A
Calories from Fat	546 g	41%
Total Fat	60.7 g	93%
Saturated Fat	30.5 g	152%
Cholesterol	349 mg	116%
Sodium	778.8 mg	32%
Total Carbohydrate	179.5 g	59%
Dietary Fiber	4 g	16%
Sugars	102.8 g	411%
Protein	26 g	52%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Use a gluten-free brioche or egg bread. You may need to adjust the soaking time, as gluten-free breads can absorb liquid differently.
Dairy-Free: Substitute the whipping cream with full-fat coconut milk or a non-dairy creamer. Ensure your ice cream is also dairy-free.
Nut-Free: Replace the walnuts in the praline with toasted sunflower seeds or pumpkin seeds.
Seasonal Fruit: Add seasonal fruit like apples, pears, or berries to the bread pudding for a burst of fresh flavor.
Bourbon Twist: Add a tablespoon or two of bourbon to the custard mixture for a richer, more complex flavor.
Spice it Up: A pinch of cinnamon, nutmeg, or cardamom added to the custard mixture brings a warming touch.

FAQs (Frequently Asked Questions)

Q: Can I make the bread pudding ahead of time?
A: Yes, you can assemble the bread pudding a day ahead, cover it tightly, and refrigerate it. Add about 10-15 minutes to the baking time if baking from cold.

Q: Can I use a different type of bread?
A: Yes, challah, croissants, or even leftover panettone would work well. Ensure the bread is slightly stale for best results.

Q: How do I prevent the bread pudding from becoming soggy?
A: Avoid over-soaking the bread. Letting it sit for the specified time is sufficient. Also, ensure your oven temperature is accurate.

Q: The praline is too hard to chop. What should I do?
A: Place the hardened praline in a ziplock bag and gently crack it with a rolling pin or mallet. You can also pulse it briefly in a food processor, being careful not to over-process it into a powder.

Q: Can I reduce the amount of sugar in the recipe?
A: You can reduce the sugar slightly, but keep in mind that it affects both the sweetness and the texture of the bread pudding. Start by reducing it by 1/4 cup and adjust to your taste.

Final Thoughts

This Vermont Maple Bread Pudding with Walnut Praline is more than just a recipe; it’s a slice of cozy autumn mornings and comforting flavors. I encourage you to try this recipe and create your own memories with it. Don’t be afraid to experiment with variations, and feel free to share your feedback. Serve it with a cup of hot coffee or tea, and let the warmth of the maple and walnuts transport you to a simpler, sweeter place. Happy baking!

Vermont Maple Bread Pudding With Walnut Praline Recipe