Brown Butter Date Nut Bread Pudding

Bread pudding has long been a thrifty American comfort classic, turning leftover loaves into something lush. This version soaks toasted date nut bread in a brown-butter custard, then finishes with walnuts and a maple drizzle for deep caramel notes.

Serves 6 · 25 min prep · 55 min cook

Estimate for one serving

• 485 cal
• 11g protein
• 52g carbs
• 27g fat
• 3g fiber

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Ingredients

• 6 thick slices date nut bread
• 6 tbsp unsalted butter
• 4 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup light brown sugar
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp kosher salt
• 1/3 cup chopped toasted walnuts
• 3 tbsp maple syrup

Instructions

1. 1Preheat the oven to 350°F and lightly butter a 9-inch square baking dish so the pudding releases cleanly later.
2. 2Cut the date nut bread into 1-inch cubes and spread them in a single layer on a sheet pan; toast in the oven for 8 to 10 minutes until the edges feel dry and lightly crisp, then transfer the cubes to the prepared baking dish.
3. 3Place the butter in a small saucepan over medium heat and cook, swirling often, until it foams, turns deep golden, and smells nutty, about 4 to 5 minutes; immediately pour the brown butter over the bread cubes and toss gently to coat.
4. 4In a large mixing bowl whisk the eggs until smooth, then whisk in the milk, cream, brown sugar, vanilla, cinnamon, nutmeg, and salt until the sugar mostly dissolves and the custard looks uniform.
5. 5Pour the custard evenly over the buttered bread cubes, pressing the bread down lightly with a spatula so every piece soaks; let the mixture sit 15 minutes so the bread fully absorbs the liquid.
6. 6Scatter the toasted walnuts over the top, then drizzle the maple syrup in thin ribbons across the surface for caramelized pockets.
7. 7Bake uncovered for 40 to 45 minutes until the center is just set, the top is puffed and golden, and a knife inserted near the middle comes out mostly clean with a few moist crumbs.
8. 8Rest the pudding on a wire rack for 10 minutes so the custard firms slightly, then scoop into warm bowls and serve while the edges are still caramelized and the center stays creamy.