Recipe Maple Walnut Bread Pudding with Blueberries

August 12, 2014

Article by

Silver Hills Bakery

Pudding, please! Simple, splendid, and oh-so-satisfying, our Maple Walnut Bread Pudding with Blueberries is a versatile pleaser. Sweet enough to be a holiday feast dessert, yet healthy enough to devour for breakfast, this dish will become a family favourite at any meal.

This dish is as easy as one, two, three. One, using a plant-based batter, soak cubed, sprouted whole grain bread in a sweet-and-thick mixture. Two, add in blueberries and walnuts. Three, bake the dish until slightly crispy and fragrant, then serve warm. That’s it!

Pair this beautiful dessert or breakfast with cool, non-dairy ice cream or a hot cup of herbal tea for the ultimate experience.

Did you devour this for dessert or bite in for breakfast? Post a pudding picture! Show us your makes by tagging Silver Hills Bakery on Instagram.

Recipe Details

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  • 2 ½ cups Silver Hills Sprouted Bakery Squirrelly Bread™ (or your favourite Silver Hills Bakery Sprouted Power™ bread), cubed
  • 1 cup non-dairy milk, unsweetened
  • cup maple syrup
  • 1 ½ Tbsp cornstarch
  • 2 tsp cinnamon
  • ½ tsp vanilla extract
  • 1 cup blueberries
  • 2 Tbsp coconut oil
  • ¼ cup dark brown sugar
  • cup walnuts


  1. Preheat oven to 325℉. Oil a 9-inch baking dish, then dust lightly with raw cane sugar.
  2. Combine non-dairy milk, maple syrup, cornstarch, cinnamon and vanilla in a medium bowl, mix well. Make sure the cornstarch dissolves completely.
  3. Add cubed bread to mixture and coat evenly. If the mixture seems dry, add more soy milk and maple syrup. Let stand for 15 minutes, until the liquid is absorbed by the bread. Add the blueberries.
  4. Pour mixture into the pan and sprinkle with the walnuts. Melt the coconut oil and drizzle over the top. Finally, sprinkle the mixture with the brown sugar.
  5. Bake for 25 – 30 minutes. Let cool slightly, drizzle with maple syrup and a scoop of your favourite vegan ice cream and serve!

Try these handy tips!

  • This dish can be made ahead! Cover tightly and refrigerate until ready to bake. If the mixture seems dry after refrigerating, add more non-dairy milk and maple syrup before baking.

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