This is another very simple recipe to pull off. There's a bit of mixing and that's about it for the preparation. I substituted walnuts for the pecans, and mixed the maple syrup in with cheaper syrup. These instructions are pretty exactly the same as Martha Stewart's with a few add-ins.
Maple Walnut Bread Pudding
Yield: 8 servings
Butter, room temperature, for baking dish
1 baguette (8 ounces), thinly sliced
2 cups half-and-half
2 large eggs
2/3 cup pure maple syrup (preferably Grade B), plus more for serving
1/4 teaspoon pure vanilla extract
1/4 teaspoon salt
1/2 cup walnuts, roughly chopped
Heavy cream, for serving (optional)
I have to say this was quite awesome. My mother, who claims to not like maple syrup, even seemed to really enjoy it. The pudding was very moist yet firm and not sloppy. It was very well flavored and I am really quite a fan of this recipe now. I have a tendency to never repeat recipes (there are so many, I have to try them all!) but I can already say that I would consider using this one multiple times.