Category: Breakfast Baked Goods

Zucchini Muffins

These irresistible Zucchini Muffins are fluffy, super moist and the perfect way to use up your generous supply of summer zucchini!

The post Zucchini Muffins appeared first on Budget Bytes.

This recipe goes out to all of my fellow zucchini lovers who have an abundance of zucchini growing in their gardens right now. Or maybe you’re like me and just have extra zucchini hanging out in the fridge that you need to use before it goes bad. Either way, one of my favorite ways to use up zucchini is by making these delicious and slightly irresistible Zucchini Muffins. They’re soft, super moist and the perfect way to sneak in a green vegetable!

Close up side shot of Zucchini muffins on a wire rack.

Ingredients Needed for Zucchini Muffins

What I love about baking recipes is that they often include pantry staple ingredients that you already have on hand. You can easily whip up a batch of these zucchini muffins using the following:

  • Grated Zucchini – Zucchini naturally contains a lot of water, but there’s no need to pat or squeeze out the excess water for this recipe. In this case the extra liquid helps add moisture to the muffins – saving you an extra step!
  • All Purpose flour – this gives the muffins structure. We used all-purpose flour, but you can safely substitute up to half of the flour for whole wheat flour without affecting the flavor or texture too much.
  • Baking Powder & Baking Soda – both are leavening agents to help the muffins rise. We used both due to the extra acidity from the applesauce.
  • Eggs – to help bind all of the muffin ingredients together.
  • White Granulated Sugar & Brown Sugar – the combination of both sugars helps to balance the sweetness, moisture and texture of the muffins.
  • Applesauce & Oil – yes, we’re using both in this recipe! The combination of both oil and applesauce helps keep the muffins moist, but not too oily, and you gain more flavor and moisture by incorporating the applesauce. We’re not making any dry muffins over here! :)
  • Cinnamon & Vanilla – keeping the added spices simple is key. These two pair nicely together to help enhance the flavor of the zucchini muffins.

Should You Peel the Zucchini Before Grating It

Thankfully there is no need to peel your zucchini before grating it. The skin of the zucchini is very thin and tender, so it’s barely noticeable once baked into the muffins. Just give it a good wash with your hands or a vegetable brush and you’ll be good to go!

A Few Recipe Tips!

  1. Don’t over mix the batter. Overmixing will cause the muffins to become dense and tough instead of light and fluffy. Mix the dry and wet ingredients together until they are just barely combined and there are no traces of dry flour left in the bowl.
  2. Oil your muffin pan well. Even if you are using a nonstick muffin pan, make sure to oil it well or use cupcake liners to prevent your muffins from sticking to the pan.
  3. You can easily stretch this batter and get 12 regular size muffins. We were going for larger, bakery style muffins, so we divided the batter into eight muffin wells.
Overhead view of Zucchini muffins on a wire rack with one cut open and butter spread on top.

How to Store Zucchini Muffins

Allow the muffins to cool completely at room temperature before storing. You can store leftover zucchini muffins in an airtight container or a food storage bag at room temperature or in the fridge for 4-5 days. For longer storage, store in a freezer-safe storage bag for up to 3 months. Thaw frozen muffins at room temperature or microwave for about 30 seconds until warm, then add a little butter and enjoy!

Need to use up the rest of your Zucchini?

Some other great ways to use up your supply of summer zucchini include making a batch of these crispy, Baked Zucchini Fries, this easy Lemon Pepper Zucchini, or baked Zucchini Slice. Other great zucchini recipes include our simple Charred Corn and Zucchini Salad or easily add sautéed zucchini to your favorite meal like this Blackened Salmon with Zucchini dish!

Close up overhead shot of Zucchini muffins
Side view of Zucchini muffins on a wire rack.
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Zucchini Muffins

These irresistible Zucchini Muffins are fluffy, super moist and the perfect way to use up your generous supply of summer zucchini!
Course Breakfast
Cuisine American
Total Cost $3.53 recipe / $0.44 each
Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
Servings 8 muffins
Calories 306kcal
Author Marsha – Budget Bytes

Equipment

Ingredients

  • 2 cups grated zucchini (about 1 lb.) $1.49
  • 2 cups all-purpose flour $0.28
  • 1 tsp baking powder $0.06
  • 1/2 tsp baking soda $0.02
  • 1/2 tsp salt $0.04
  • 1 tsp cinnamon $0.10
  • 2 large eggs $0.22
  • 1/2 cup granulated sugar $0.20
  • 1/2 cup brown sugar $0.28
  • 1/3 cup applesauce $0.18
  • 1/4 cup cooking oil $0.16
  • 1 tsp vanilla extract $0.50

Instructions

  • Preheat the oven to 350°F. Next wash the zucchini well, trim off the stem of the zucchini, then using the large holes on a box grater, grate the zucchini and set it to the side.
  • In a large bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, and cinnamon) until well combined.
  • In a separate bowl, whisk together the wet ingredients (eggs, granulated sugar, brown sugar, applesauce, oil and vanilla extract) until well combined.
  • Add the grated zucchini to the bowl with the wet ingredients. Stir until combined.
  • Pour the wet ingredients into the same bowl as the dry ingredients. Stir together until just combined. Be careful not to overmix at this point.
  • Divide the batter between eight greased or lined muffin wells.
  • Bake the muffins for about 24 minutes or until golden brown and puffed in the center. Allow the muffins to cool for about 5 minutes, then carefully loosen the edges with a knife and transfer the muffins to a wire rack to finish cooling. Enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1muffin | Calories: 306kcal | Carbohydrates: 52g | Protein: 5g | Fat: 9g | Sodium: 292mg | Fiber: 1g
Zucchini muffins plated with one cut open and butter spread in the middle.

How to Make Zucchini Muffins – Step by Step Photos

Shredding Zucchini with a box grater on a cutting board

Preheat the oven to 350°F. Next wash the zucchini well, trim off the stem of the zucchini, then grate 2 cups of zucchini (roughly about 1 lb.) and set the grated zucchini to the side.

Dry Ingredients for zucchini muffins in a large white bowl.

In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 tsp cinnamon until well combined.

Wet ingredients for zucchini muffins in a white bowl.

In a separate bowl, whisk together 2 large eggs, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1/3 cup applesauce, 1/4 cup cooking oil and 1 tsp vanilla extract until well combined.

Shredded zucchini added to wet ingredients bowl

Add the 2 cups of grated zucchini to the bowl with the wet ingredients. Stir until well combined.

Dry ingredients combined with wet ingredients and mixed together.

Pour the wet ingredients into the same bowl as the dry ingredients. Stir together until just barely combined and there are no traces of dry flour left in the bowl. Be careful not to overmix the batter at this point.

Zucchini muffin batter added to nonstick muffin pan.

Divide the batter between eight greased or lined muffin wells.

Overhead view of baked zucchini muffins in a muffin pan.

Bake for about 24 minutes or until golden brown and puffed in the center. And be prepared for your kitchen to smell amazing! Allow the muffins to cool for about 5 minutes then carefully loosen the edges of the muffin with a knife. Transfer the muffins to a wire rack to finish cooling.

Overhead view of zucchini muffins on a wire rack with one cut open and butter spread in the middle.

Enjoy these soft, fluffy, and absolutely delicious Zucchini Muffins by themselves or with a little butter spread on top!

More Irresistible Muffin Recipes

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Peach Baked Oatmeal

Crispy and caramelized on the outside and velvety on the inside, this easy breakfast dish will become a morning favorite.

The post Peach Baked Oatmeal appeared first on Budget Bytes.

I know this recipe for buttery Peach Baked Oatmeal is awesome because everyone in the studio got quiet when they were eating it, a rare moment with our lively group! Crispy and caramelized on the outside and velvety on the inside, this easy breakfast dish will become a morning favorite. Did I mention this baked oatmeal comes in at a little over a dollar per serving?? You’ve got to make this recipe!

Overhead shot of Peach Baked Oatmeal in a white baking dish.

What is Baked Oatmeal?

Baked oatmeal is exactly what it sounds like. It’s oats mixed with a liquid, a binder (like eggs), a sweetener, a fat (like butter), and other ingredients to add flavor and texture, like fruit, nuts, and spices. The oatmeal absorbs all of the flavors that were mixed into it so it blossoms when you taste it. My recipe is less custardy than our website’s other baked oatmeal recipes. It has more of a bite, like pasta. That’s because I use less liquid, so the oats retain their shape and get these crispy golden edges… OMG, I have to stop writing about it cause I’m going to end up in my kitchen making baked oatmeal at 10 o’clock at night like a crazy person. Just trust. It’s fantastic.

Ingredients For Baked Oatmeal

The best thing about baked oatmeal is that it’s endlessly customizable. You can use any fruit, nuts, or spices you like. This is what you’ll need to make my favorite combination:

  • Oatmeal– Skip the instant oats which turn to mush in a heartbeat and stick to old-fashioned, which will give you a better texture. While you can bake steel-cut oats, the liquid-to-oats ratio is different, and I haven’t tested that, so I can’t give you any direction.
  • Peaches– Canned in their own juices is my go-to, as I use the juices in the recipe. If using fresh or frozen, you’ll need to add a cup of water to the mix. You can substitute peaches with apples, pears, or bananas, also adding a cup of water to the mix.
  • Butter– because you can’t get those crispy edges without it and those crispy edges are EVERYTHING. Substitute with vegan butter if you’re dairy-free.
  • Cream– helps create a velvety texture. You can use whole milk as well, though I’d add an additional tablespoon of butter. Use coconut cream if you want to skip the dairy. Just make sure it’s full fat. You need it.
  • Eggs– will help bind the oatmeal. If you want to skip the eggs you can try using 2 ripe bananas as a binder.
  • Brown Sugar– mixes with the butter to develop deep caramel notes. You can substitute it with your preferred sweetener.
  • Cinnamon and Vanilla– season and scent the oatmeal. They also pair exquisitely with peaches and help elevate the fruit’s flavors.
Overhead shot of a portion of Peach Baked Oatmeal being lifted out of a white baking dish.

Tips For The Best Baked Oatmeal

  1. Use old-fashioned oats instead of quick oats. Old-fashioned oats will give your baked oatmeal a chewier texture.
  2. Don’t overmix the batter. Overmixing will make your baked oatmeal tough. Fold the ingredients in and mix until they are barely combined.
  3. Bake the oatmeal until it’s cooked through. Underbaked oatmeal will be mushy. You want the oatmeal to have a slight bite.

Baked Oatmeal Toppings

If you’re looking to add a little extra oomph to your Peach Baked Oatmeal, it pairs beautifully with our Homemade Whipped Cream. You can also top it with Strawberry Syrup, Blueberry Sauce, or our Lemon Curd. Or you can go wild and use all four! ( Editor’s Note: I know it seems like too much sugar, Beth- but think of how amazing it would be to start your day with such decadence! Don’t fight it. )

Storing and Reheating Leftovers

Cool leftovers completely before storing them so the oatmeal doesn’t get soggy. Store baked oatmeal in an airtight container. It will keep in the refrigerator for up to three days and in the freezer for three months. To reheat, microwave it for a few minutes until steaming.

Overhead shot of Peach Baked Oatmeal in a white bowl with cream in it.
Overhead shot of Peach Baked Oatmeal in a white baking dish.
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Peach Baked Oatmeal

Crispy and caramelized on the outside and velvety on the inside, this easy and budget-friendly breakfast dish will become a morning favorite.
Course Breakfast
Cuisine American
Total Cost ($6.30 recipe / $1.05 serving)
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 15 minutes
Total Time 1 hour 10 minutes
Servings 6 servings
Calories 508kcal
Author Monti – Budget Bytes

Ingredients

  • 2 15oz. cans sliced peaches in their juices $3.18
  • 1/2 cup brown sugar, divided $0.24
  • 8 Tbsp salted butter, divided $1.12
  • 1/2 tsp vanilla, divided $0.25
  • 1/2 tsp cinnamon, divided $0.05
  • 1 pinch salt $0.01
  • 3 cups oats (old-fashioned or rolled) $0.54
  • 1/2 cup heavy cream $0.69
  • 2 large eggs, beaten $0.22

Instructions

  • Set an oven rack in the middle of your oven and preheat it to 375°F. Drain the cans of peaches, reserving the juices. Add the drained peaches to a 13×9 inch baking dish, reserving six slices for garnish. Add 1/4cup brown sugar to the peaches. Dice 4 tablespoons of butter and sprinkle over the peaches. Finish with 1/4 teaspoon of vanilla. Mix thoroughly.
  • Add the old-fashioned or rolled oats to a large bowl. Add 1/4teaspoon cinnamon and the remaining 1/4cup brown sugar and mix well.
  • Mix 1 cup of peach juices with the cream and the remaining 1/4 teaspoon of vanilla. Add the beaten eggs and mix. Add the wet mixture to the oatmeal and stir just until incorporated.
  • Dollop the oats over the peaches. Dice the remaining 4 tablespoons of butter and sprinkle over the top. Garnish with peach slices.
  • Bake until it is golden brown and crispy, about 45 minutes. Cool for 15 minutes. Enjoy as is or serve with a little cream!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 508kcal | Carbohydrates: 61g | Protein: 9g | Fat: 27g | Sodium: 179mg | Fiber: 6g
Overhead shot of Peach Baked Oatmeal in a white bowl with cream in it with a spoon lifting a portion out of it.

How to Make Peach baked Oatmeal – Step by Step Photos

Set a rack in the middle of your oven and preheat it to 375°F. Drain the 2 (15oz) cans of peaches, reserving the juices. Add the drained peaches to a 13 x 9 baking dish, reserving six slices for garnish. Add 1/4 cup brown sugar to the peaches. Dice 1/2 stick of butter and sprinkle it over the peaches. Finish with 1/4 teaspoon of vanilla.

Add 3 cups of old-fashioned or rolled oats to a large bowl. Add 1/4 teaspoon cinnamon and the remaining 1/4 cup brown sugar and mix well.

Mix 1 cup of peach juice with the 1/2 cup of heavy cream and the remaining 1/4 teaspoon of vanilla. Add the 2 beaten eggs and mix. Add the wet mixture to the oatmeal and stir just until incorporated.

Overhead shot of raw Peach Baked Oatmeal in a white baking dish.

Dollop the oats over the peaches. Dice the remaining 4 tablespoons of butter and sprinkle over the top. Garnish with peach slices.

Overhead shot of Peach Baked Oatmeal in a white baking dish.

Bake until it is golden brown and crispy, about 45 minutes. Cool for 15 minutes before serving! (If you can wait for that long. I’ve yet to accomplish this feat. But I don’t mind eating peach-flavored lava. You do you.) I like to serve it with a little cream in a bowl that I refill over and over and over again. Enjoy!

Side shot of Peach Baked Oatmeal in a white bowl with cream being poured into it.

More Baked Oatmeal Recipes

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Homemade Biscotti

Homemade biscotti are a simple sweet treat that are endlessly customizable and are the perfect companion for a hot cup of homemade coffee.

The post Homemade Biscotti appeared first on Budget Bytes.

I’m sure we all know by now that making coffee at home instead of hitting the drive-through can save you a TON of money over time, but those little side treats and baked goods also add up! So let’s make some homemade biscotti to elevate your entire homemade coffee experience and squash that temptation to go to the drive-through once and for all. These Homemade biscotti can be made into a million different flavors, they’re super easy, and freezer-friendly so you can work your way through a batch over time. Budget WIN!

Scattered biscotti on a surface with a cup of coffee.

What is Biscotti?

Biscotti, also known as cantucci, are Italian biscuits (or cookies) that are baked twice to yield a deliciously crunchy texture that is perfect for dunking into your favorite hot beverage. The American version of biscotti are typically slightly softer and sweeter than traditional Italian biscotti, they come in a variety of flavors, and are often dipped in chocolate. The recipe we have here today is definitely an American-style biscotti, similar to what you’d find in coffee shops across the U.S.

Ingredients for Biscotti

You really don’t need much to make biscotti, just a few pantry staples, which means they’re typically going to be very budget-friendly (about $0.20 each!). To make a simple homemade biscotti you’ll need the following ingredients:

  • Flour: the base for any biscuit or cookie! We used all-purpose flour to keep the recipe simple. If you experiment with a different type of flour, keep in mind that you may need to adjust the amount of flour to keep the same moisture ratio in the dough.
  • Baking Powder: this is the leavening agent for the dough. Biscotti are not a super light and airy cookie, so not a lot of leavening is needed.
  • Sugar: American biscotti are a little on the sweet side, but not quite as sweet as a typical cookie. We use white granulated sugar to provide sweetness and keep a crispy texture.
  • Butter: using butter as the fat in the biscotti provides a lot of flavor and helps keep the texture nice and crispy.
  • Eggs: eggs act as a binder for the biscotti and provide a little moisture to the dough, so they stay just a little bit soft in the center.
  • Vanilla or Almond Extract: a little bit of extract gives the biscotti just a hint of flavor. Almond is typical, but we’ve used vanilla which goes nicely with the white chocolate we used for decorating.
Biscotti lined up in a row showing different decorations.

What Else Can I Add?

This is where making homemade Biscotti gets FUN. You can add so many different ingredients and make a million different fun flavor combinations. Here are some other ingredients you can add to flavor biscotti:

  • Chocolate chips or cocoa powder (stir into the flour)
  • Dried fruit
  • Chopped nuts
  • Cinnamon, cardamom, or other ground spices
  • Citrus zest
  • Instant coffee
  • Matcha
  • Other flavor extracts (lemon, orange, peppermint, etc.)
  • Dip the biscotti into melted chocolate or drizzle with a flavored icing

Need some flavor combination ideas? Try Almond Apricot Biscotti, Cinnamon Spice Biscotti, Cranberry Almond Biscotti, double chocolate (cocoa dough with chocolate chips), cranberry pecan, dark chocolate orange, coconut matcha, pumpkin spice, white chocolate cranberry, or chocolate peppermint.

How to Store Biscotti

Make sure to allow your homemade biscotti to cool completely to room temperature before storing to avoid trapping any steam or moisture. Once cooled, store your biscotti in an air-tight container for up to two weeks. Biscotti can also be wrapped tightly and frozen for longer storage. Thaw frozen biscotti at room temperature for about 10 minutes before serving.

biscotti scattered on a surface with a cooling rack and cup of coffee.
Biscotti lined up in a row showing different decorations.
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Homemade Biscotti

Homemade biscotti are a simple sweet treat that are endlessly customizable and are the perfect companion for a hot cup of homemade coffee.
Course Dessert
Cuisine American, Italian
Total Cost $3.46 recipe / $0.19 each
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 18 biscotti
Calories 158kcal
Author Beth – Budget Bytes

Equipment

Ingredients

  • 2 cups all-purpose flour $0.28
  • 1 tsp baking powder $0.06
  • 1/4 tsp salt $0.02
  • 1/4 tsp nutmeg $0.02
  • 1 cup granulated sugar $0.39
  • 4 Tbsp butter, room temperature $0.62
  • 2 large eggs $0.78
  • 1/2 tsp vanilla or almond extract $0.29
  • 1/4 lb. white chocolate (optional for decorating) $1.00

Instructions

  • Preheat the oven to 350ºF. In a large mixing bowl, stir together the flour, baking powder, salt, and nutmeg.
  • In a separate bowl, beat together the sugar, butter, eggs, and vanilla extract with a mixer until mostly smooth (a few small lumps of butter is okay).
  • Add the dry ingredients to the bowl of wet ingredients and stir together until it forms a ball of dough.
  • Divide the dough into two and shape each one into a flattened log about eight inches long and 2-3 inches wide. Place the logs on a parchment-lined baking sheet.
  • Bake the biscotti logs for about 25 minutes, or until lightly golden on the edges and there are a few cracks in the top of the dough.
  • Remove the biscotti from the oven and carefully transfer to a cutting board. Use a finely serrated bread knife to slice the biscotti, on a diagonal, into ½-inch wide slices.
  • Place the slices back onto the baking sheet, laying flat, and bake for another 5 minutes. Remove the baking sheet, flip the biscotti, and bake for an additional 5 minutes, or until golden brown.
  • Remove the biscotti from the oven and allow them to cool completely before decorating with melted chocolate (if desired). Enjoy with a hot cup of coffee!

See how we calculate recipe costs here.

Nutrition

Serving: 1biscotti | Calories: 158kcal | Carbohydrates: 26g | Protein: 3g | Fat: 5g | Sodium: 90mg | Fiber: 0.4g

How to Make Biscotti – Step by Step Photos

Dry ingredients for biscotti in a bowl.

Preheat the oven to 350ºF. Combine 2 cups all-purpose flour, 1 tsp baking powder, ¼ tsp salt, and ¼ tsp nutmeg in a large bowl. Stir until well combined.

wet ingredients for biscotti in a mixing bowl, not yet mixed.

In a separate mixing bowl, add 1 cup sugar, 4 Tbsp room temperature butter, 2 large eggs, and ½ tsp vanilla extract.

Mixed wet ingredients in the bowl with a hand mixer.

Use a mixer to combine the wet ingredients until mostly smooth (there may still be a few small pieces of butter).

Wet and dry ingredients combined into a ball of dough.

Add the dry ingredients to the bowl of wet ingredients and stir until it forms a ball of dough.

Divided and shaped biscotti dough on a baking sheet.

Divide the dough in half and form each half into a flattened log about 8 inches long and 2-3 inches wide. Place the logs on a parchment-lined baking sheet.

Half-baked biscotti on the baking sheet.

Bake the biscotti logs for about 25 minutes, or just until the edges are slightly golden brown and the tops have small cracks.

Biscotti being sliced.

Carefully transfer the biscotti logs to a cutting board and use a finely serrated bread knife to slice the biscotti on a diagonal into ½-inch wide pieces.

sliced biscotti on the baking sheet.

Place the sliced biscotti back on the baking sheet, laying flat, and place it back into the oven for five minutes.

Fully baked biscotti on a baking sheet.

Remove the biscotti from the oven, flip them over to the other side, and then bake for an additional 5 minutes or until golden brown on both sides.

Decorated biscotti scattered next to a coffee cup.

Allow the biscotti to cool completely, decorate with melted chocolate or icing if desired, then serve with a hot cup of coffee!

More Coffee Treats

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Bread Pudding

This recipe for Bread Pudding is an easy, versatile, and budget-friendly way to transform leftover ingredients into a decadent dessert.

The post Bread Pudding appeared first on Budget Bytes.

It’s crazy how day-old bread can turn into something as delicious as Bread Pudding! This simple dessert is the perfect way to use up leftover ingredients in a way that feels special—and hopefully, without dropping a dime! Best of all, when it comes to throwing together this recipe, time does most of the work. Bread Pudding is one of my go-to dessert recipes because it is versatile, budget-friendly, and comes together effortlessly.

A vertical image of a baked bread pudding in round, white enamel cast iron baking dish topped with powdered sugar and fresh raspberries. There is a cutting board in the top left corner of the frame with a wooden bowl of raspberries and next to it is a cup of coffee partially out of frame.

WHAT IS BREAD PUDDING?

Bread Pudding is a sweet or savory casserole made from torn pieces of day-old bread that are dried out, soaked in custard, and baked. Since the need for repurposing old bread is truly universal, ancient recipes for Bread Pudding can be found in pretty much every cultural cuisine on Earth. Our recipe is loosely inspired by one of Princess Diana’s favorite desserts, “Bread and Butter Pudding.” This Old English version of the dish is flavored with cinnamon, vanilla, and raisins.

The basics of BREAD PUDDING

Aside from eggs and butter (two non-negotiables!), the other ingredients in this simple dessert are quite versatile. They can be adjusted to accommodate whatever you have on hand. Here are some ingredient substitutions for bread pudding:

  • Bread—Brioche, challah, burger buns, unflavored dinner rolls, sandwich bread, etc.
  • Dairy—Heavy cream, half & half, whole milk, buttermilk, or an extra-creamy, unsweetened alternative milk. Yogurt, sour cream, and softened cream cheese can also be thinned with milk.
  • Sugar—Granulated sugar, light or dark brown sugar, honey, maple syrup, etc. 
  • Warming spices—Cinnamon, nutmeg, cardamom, ginger, pumpkin pie spice, etc.
  • Flavorings—Vanilla extract, almond extract, melted chocolate or peanut butter, etc.
  • Mix-ins—Chocolate chips, fresh or dried fruit, chopped nuts, coconut flakes, pepitas, sunflower seeds, etc.
A close up, horizontal image displaying a side view of a baked bread pudding in a round, white enamel baking dish that is topped with powdered sugar and fresh raspberries.

Let’s get that bread

You can use virtually any kind of bread for Bread Pudding or combine the leftovers of different types to make up a full loaf. (No need to buy more!) Softer styles of bread will give the pudding a custardy texture while harder types will make the pudding more spongy. You want the bread to be dried out, but not so tough or hard it can’t soak up the custard.

HOW TO DRY OUT BREAD

‘DAY-OLD’ OR FROZEN BREAD:

  • From the Pantry: Tear up the bread and spread it out on a lined sheet tray, and let it sit out for a few hours, uncovered (or inside a cold oven overnight).
  • From the Freezer: Completely thaw the bread. When tearing, as described above, examine for any rock-hard areas of the bread and discard.

FRESH BREAD:

If the bread is fresh from the package or still not dry enough when you are ready to assemble the Bread Pudding, try this method for drying out bread:

  1. Preheat the oven to its lowest possible setting (150-200℉). Tear up the bread and lay it out on a parchment-lined baking sheet.
  2. Once the oven has preheated, put the tray of torn bread in the oven and immediately turn off the heat. Leave the oven door slightly ajar (if needed, prop it open with a wooden spoon), which will quickly lower the temperature and create air circulation.
  3. The bread should be thoroughly dried out in 8-12 minutes, depending on the type and moisture level of the bread. Keep an eye on it, so it doesn’t turn into toast! The outer edges of the torn bread will be rough to the touch and the pieces should feel slightly dried out, but should not crumble or take on any color.

Mix it up with mix-ins!

This extremely versatile recipe can be made with both sweet and savory flavors. Use your favorites or odds and ends cluttering your pantry! Here are some Bread Pudding flavor combinations we love to help get your wheels turning:

SERVING & STORING

You can serve Bread Pudding warm or cold. Traditionally, it is served with a vanilla-flavored sauce called crème anglaise (a.k.a. melted ice cream). But I love it fresh from the oven, topped with a scoop of vanilla ice cream instead. You could also serve it with whipped cream, fresh or cooked fruit, caramel sauce, or chocolate syrup. Leftovers will keep in the fridge for 4 days. Reheat gently in the oven at 325℉ for 10-15 minutes. We also reheated some in the air fryer – it was excellent! I do not recommend freezing this recipe.

A horizontal image of a single serving of bread pudding on a flat white plate topped with two raspberries and a scoop of vanilla ice cream. In the background, there are blurred bowls of toppings ingredients in the recipe, like a small bottle of heavy cream, a bowl of fresh raspberries and a bowl of cinnamon sugar topping.
An overhead view of a baked bread pudding in round, white enamel cast iron baking dish topped with powdered sugar and fresh raspberries. There is a cutting board in the top left corner of the frame with a wooden bowl of raspberries and next to it is a bowl of chocolate chips and cup of coffee partially out of frame.
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Bread Pudding

This recipe for Bread Pudding is an easy, versatile, and budget-friendly way to transform leftover ingredients into a decadent dessert.
Course Breakfast, Dessert, Easy
Cuisine American
Total Cost $6.73 recipe / $0.67 serving
Prep Time 20 minutes
Cook Time 55 minutes
SOAKING TIME 30 minutes
Total Time 1 hour 45 minutes
Servings 8
Calories 921kcal
Author Marion – Budget Bytes
Cost $6.73 RECIPE / $0.84 SERVING

Equipment

Ingredients

  • 3 Tbsp butter, divided $0.45
  • 8 cups day-old bread, torn into 1" pieces $2.00
  • 3 large eggs $1.17
  • 2 cups half and half* $1.99
  • 2/3 cup sugar $0.22
  • 2 tsp cinnamon $0.20
  • 1 tsp vanilla extract $0.28
  • 1/4 tsp salt $0.01
  • 1/4 cup chocolate chips $0.34

Cinnamon Sugar Topping

  • 1 Tbsp sugar $0.02
  • 1/2 tsp cinnamon $0.05

Instructions

  • Tear the day-old bread into 1” pieces, and spread them out on a parchment-lined baking sheet until dried out but not hard.
  • Liberally grease a baking dish with about 1/2 tablespoon of butter. Melt the remaining butter in a small saucepan or microwave. Allow the melted butter to cool slightly but not enough to solidify.
  • In a large mixing bowl, whisk together the eggs, half & half, vanilla extract, ⅔ cup of sugar, 2 tsp of cinnamon, and salt. Once combined, slowly stream in the melted butter, whisking constantly to incorporate.
  • Add the pieces of bread to the egg mixture a few handfuls at a time, tossing gently to coat in the custard. Once all the bread has been added to the bowl, let it sit for 1-2 minutes to soak up as much of the mixture as possible.
  • Transfer half of the soaked bread to the prepared baking dish. Sprinkle in the chocolate chips and any other mix-ins you’d like, and then cover with the rest of the soaked bread. Scrape any liquid left in the bowl on top of the casserole. Tuck in any mix-ins (especially chocolate) visible from the top of the bread pudding to keep them from burning in the oven.
  • Cover the filled casserole dish with aluminum foil and let it soak at room temperature for least 30 minutes (up to 2 hours), or refrigerate overnight.
  • Preheat the oven to 375℉. If the bread pudding was refridgerated, let it warm slightly before placing in a hot oven (especially if using a glass baking dish).**
  • Bake the bread pudding, covered, for 30 minutes. Meanwhile, mix sugar and cinnamon for the topping in a small bowl and set aside.
  • Remove the foil, and sprinkle the cinnamon-sugar topping evenly over the pudding. Continue baking, uncovered, for another 20-25 minutes or until the top of the casserole is crunchy and deeply golden brown.

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Notes

* You can also substitute the half & half with 1 cup milk + 1 cup heavy cream
** Ice-cold glass dishes can crack or explode in a hot oven if the temperature change is too extreme.

Nutrition

Calories: 921kcal | Carbohydrates: 138g | Protein: 27g | Fat: 29g | Sodium: 1066mg | Fiber: 6g

How to Make bread pudding – Step by Step Photos

A rimmed metal baking sheet lined with parchment paper and covered with torn pieces of bread sitting drying out to make a bread pudding, and the sheet pan is sitting on a white marble background.

Tear 8 cups of bread (about 1 loaf) into 1” pieces, and spread them out on a parchment-lined baking sheet until dried out but not hard. For more guidance on how to properly dry out your bread, check out the tips in the blog post above!

A large metal mixing bowl filled with separated ingredients for bread pudding, which are eggs, half & half, vanilla extract, ⅔ cup of sugar, 2 tsp of cinnamon, and salt, sitting on a white marble background.

In a large mixing bowl, whisk together the 3 eggs, 2 cups of half and half, 1 teaspoon of vanilla extract, ⅔ cup of sugar, 2 tsp of cinnamon, and 1/4 teaspoon of salt to make a custard.

A large metal mixing bowl filled with the ingredients for bread pudding custard being whisked while a hand out of frame pours in melted butter from a small saucepan.

Liberally grease a baking dish with about 1/2 tablespoon of butter. Melt the remaining butter (about 2 1/2 tablespoons) in a small saucepan or in the microwave. Let it cool slightly (to prevent it from scrambling the eggs), and then slowly pour the melted butter into the custard, whisking constantly to incorporate it.

Hands adding pieces of torn bread into the left side of a large mixing bowl with the liquid ingredients for bread pudding while the right hand stirs with a red spatula. There is a tray of bread sitting in the upper left corner of the image, mostly out of frame.

Add the pieces of bread to the egg mixture a few handfuls at a time, tossing gently to coat in the custard.

A large metal mixing bowl filled with torn pieces of bread that have been tossed in a custard mixture and left to soak with a red spatula sitting in the bottom right corner of the bowl.

Once all the bread has been added to the bowl, let it sit for 1-2 minutes to soak up as much of the mixture as possible.

A round, white enamel baking dish with a black trim sitting on a white marble background. There is a single layer of soaked bread and a hand is sprinkling chocolate chips in an even layer from a small white bowl.

Transfer half of the soaked bread to the prepared baking dish. Sprinkle in the chocolate chips and any other mix-ins you’d like, and then cover with the rest of the soaked bread. Scrape any liquid left in the bowl on top of the casserole. Tuck in any mix-ins (especially chocolate) visible from the top of the bread pudding to keep them from burning in the oven.

A round, white enamel baking dish with a black rim on a white marble background that is filled with an unbaked bread pudding.

Cover the filled casserole dish with aluminum foil and let it soak at room temperature for at least 30 minutes (up to 2 hours), or refrigerate overnight. Preheat the oven to 375℉. If the bread pudding was refridgerated, let it warm slightly before placing it in a hot oven (especially if using a glass baking dish). Bake the bread pudding, covered with aluminum foil, for 30 minutes.

A round white enamel baking dish on a white marble background that is half baked. A hand in the lower right corner of the frame is sprinkling cinnamon sugar on top of the casserole.

Meanwhile, mix the sugar and cinnamon for the topping in a small bowl and set aside. After the bread pudding has baked the first time, take it out of the oven, remove the aluminum foil, and sprinkle the cinnamon-sugar topping evenly over the pudding. 

A fully baked bread pudding in a round, white enamel baking dish being topped with powdered sugar in a small fine mesh strainer in the lower right hand side of the dish.

Continue baking, uncovered, for another 20-25 minutes or until the top of the casserole is crunchy and deeply golden brown. If desired, dust the top of the baked casserole with powdered sugar before slicing and serving.

A vertical side view showing the cross section of slice of a baked bread pudding topped with powdered sugar and two raspberries as it is removed with a spatula in the left side of the frame, and blurred in the background are a small glass jar of heavy cream and wooden bowls filled with raspberries and cinnamon sugar..

Ooh, girl! Look at that SWIRL!

MORE BREAD PUDDING RECIPES

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