Using Up Old Bread

From the Toronto Sun:

MAPLE WALNUT BREAKFAST BREAD PUDDING

This bread pudding is a fine dish to serve for a brunch or special breakfast. You can set it all up in the refrigerator the night before and bake it off in the morning. Side it with crisp smoky bacon or really good little sausages, and serve with pouring cream and/or maple syrup.

8 slices home-style sandwich bread
2 Tbsp. (15 ml) soft butter
1/3 cup (75 ml) chopped walnut halves
3 large eggs
1-1/2 cups (375 ml) milk (2% or whole)
3/4 cup (175 ml) maple syrup
2 tsp. (10 ml) vanilla
1/4 tsp. (1 ml) nutmeg

Butter 8 or 9-inch (2 or 2.5L) square metal cake pan; set aside.

Trim edges from bread, if desired. Butter one side of each slice; cut into quarters.

Arrange, buttered side up, in 4 overlapping rows in cake pan; sprinkle with walnuts.

In large bowl, whisk eggs until foamy; whisk in milk, maple syrup, vanilla and nutmeg.

Pour over bread; let stand for at least 30 minutes, spooning egg mixture over bread until thoroughly soaked. (Make-ahead: Cover and refrigerate for 1 hour or up to overnight, adding 5 minutes to baking time.)

Bake in centre of a 350F. (180C.) oven until puffed, crisp and a knife inserted into centre comes out clean, about 40 minutes.

Makes 6 servings.