Vermont Maple Bread Pudding with Walnut Praline

Name: Vermont Maple Bread Pudding with Walnut Praline
Yield: Makes 6 to 8 servings
Ingredients: Nonstick vegetable-oil spray; 2 cups sugar; 1/4 cup water; 1 cup walnuts, toasted and chopped; 8 large eggs; 1 quart heavy whipping cream; 1 cup sugar; 1 cup maple syrup, plus more for drizzling; 1 tablespoon pure vanilla extract; 1 (1-pound) loaf brioche or egg bread, torn into bite-size pieces; Vanilla ice cream

November 7, 2012

There are few things better than rich and custardy bread pudding topped with sweet and sticky praline, but pair this dessert with vanilla ice cream and you’ve reached nirvana. Another option: skip the ice cream and serve this dish for brunch. If you need to accommodate a nut allergy, just leave the walnuts out; the caramelized sugar topping will provide plenty of crunch.

Recipe notes

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