Creamy, rich, and comforting, maple bread pudding is just as nice for dessert as it is for breakfast. Serve warm with whipped cream.
Preheat the oven to 350°F and grease a 1 1/2-quart casserole dish or six 10-ounce individual ramekins.
Place the walnuts in a single layer on a sheet pan and bake for 8 to 10 minutes, until golden brown and fragrant. Remove from the oven and let cool.
Place the bread cubes in a large bowl. In a medium bowl, whisk together the eggs, milk, heavy cream, maple syrup, brown sugar, maple flavor (or vanilla), nutmeg, and salt. Pour over the bread cubes and stir thoroughly. Let the mixture sit for 15 minutes to allow the bread to absorb the liquid. Stir in the toasted nuts.
Transfer the pudding to the prepared casserole or ramekins and bake for 33 to 38 minutes, until the center is firm when you press on it.
Remove from the oven and serve warm with whipped cream.
Store, covered, in the refrigerator for 5 days.
