breakfast bread pudding recipe
The Best breakfast bread pudding recipe
I have been making this breakfast bread pudding recipe for years, and it has become a staple in my home. My kids ask for it on weekends, and I love that I can use up leftover bread from the week. It is a simple, comforting dish that feels like a warm hug in the morning.
The best part is that it is so versatile you can add whatever you have on hand. This recipe is perfect for busy mornings because you can prep it the night before and just pop it in the oven in the morning. It is also a great way to sneak in some protein and fiber, especially if you use whole wheat bread and add some nuts or seeds.
I feel good serving this to my family because it is not too sweet and has a good balance of nutrients. It keeps everyone full and happy until lunchtime. The texture of this bread pudding is soft and custard like on the inside with a slightly crispy top.
The cinnamon and vanilla give it a cozy flavor that fills the whole house. I like to serve it with a drizzle of maple syrup or a handful of fresh berries. It is the kind of breakfast that makes you want to sit down and enjoy the moment.
One of the reasons I love this recipe is how forgiving it is. You can use any kind of bread from brioche to whole wheat, and it always turns out great. The key is to let the bread soak up the custard long enough so every bite is tender and flavorful.
I have made this for holiday mornings, lazy Saturdays, and even as a dessert. It never fails to get compliments.
Classic Breakfast Bread Pudding
This breakfast bread pudding is a delicious way to use up leftover bread. It is soft, custard like, and lightly sweetened with cinnamon and vanilla.
🥘Ingredients
For the Bread Pudding
For Topping (optional)
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Breakfast Bread Pudding Works
This breakfast bread pudding is always a good idea because it turns simple ingredients into something special. I love that I can make it for a holiday brunch or a quiet weekend breakfast and it always works.
My family looks forward to it, and I feel good knowing it is a balanced meal. For storage, keep any leftovers in the fridge for up to three days.
To reheat, just pop a serving in the microwave for 30 seconds or warm it in the oven at 350 degrees for 10 minutes. Serve it with a drizzle of maple syrup, a dollop of yogurt, or a side of fresh fruit.
It is a versatile dish that fits any occasion and always brings smiles to the table.
❓ Frequently Asked Questions About Breakfast Bread Pudding
1. Can I make this bread pudding ahead of time?
Yes, you can assemble the bread pudding the night before. Just cover the baking dish with plastic wrap and refrigerate. In the morning, let it sit on the counter for 15 minutes while the oven preheats, then bake as directed. The bake time may need an extra 5 minutes because it starts cold.
2. What kind of bread works best?
Stale or day old bread works best because it absorbs the custard without getting mushy. Brioche, challah, French bread, or even whole wheat sandwich bread all work well. Avoid very soft bread like white sandwich bread as it can become too soggy.
3. Can I add fruit or other mix ins?
Absolutely. You can fold in 1/2 cup of fresh or dried fruit like blueberries, chopped apples, or raisins before baking. You can also add chocolate chips, shredded coconut, or a tablespoon of orange zest for extra flavor. Just keep the total mix ins to about 1 cup so the pudding holds together.
4. How do I store leftovers?
Store leftover bread pudding in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual portions for 30 seconds or warm in a 350 degree oven for 10 minutes. The texture will still be soft and delicious.
5. Can I make this dairy free?
Yes, use a plant based milk like almond, oat, or soy milk. Replace the butter with a dairy free margarine or coconut oil. The custard will still set nicely, though the flavor may be slightly different. The bake time remains the same.