Bake for 30 minutes. Use the spatula again to press down the top and baste it with the liquid. Cover and bake for 30 minutes more. Baste the top layer again by pressing down on it with the spatula. Keep the cover off and continue baking until the top is golden, about 30 minutes more. Let rest on a wire rack for 15 minutes.

Scoop the bread pudding into individual serving dishes. Sprinkle each portion with some of the walnuts and top with a dollop of whipped cream (if using).

Recipe Notes: To stale bread naturally, store at room temperature in a paper (not plastic) bag for two to five days. If you don't want to wait, bake sliced or cubed bread on a large baking sheet at 250 F until crisped and dry, 15 to 20 minutes. One 1-pound loaf (12 to 14 slices) yields 8 to 10 cups 1-inch pieces.

Toast nuts before using for the best flavor. Spread whole nuts on a baking sheet and bake at 350 F, stirring once and checking often, until fragrant, 7 to 9 minutes.

Recipe Nutrition: Per serving: 257 calories; 9 g fat (2 g sat, 2 g mono); 8 mg cholesterol; 41 g carbohydrate; 5 g added sugars; 26 g total sugars; 6 g protein; 4 g fiber; 137 mg sodium; 234 mg potassium.

3 Carbohydrate Serving(s)

Exchanges: 1 starch, 1 1/2 fruit, 1 1/2 fat

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)