Making Breakfast Bread Pudding might sound complicated, but in reality, it couldn’t be easier, especially if you prep it the night before! It’s super delicious with bites of sweet apples and raisins and the warmth of cinnamon and vanilla.
Table of Contents
Why I Love This Recipe
- Flavorful: This breakfast bread pudding recipe is sweet (but not too sweet), made with bite-sized chunks of apples, raisins and a dash of cinnamon and vanilla extract. It’s so delicious and comforting. You could even serve it for dessert. If you’re looking for a more savory breakfast bread pudding, try my Breakfast Casserole recipe!
- Make Ahead: The key to this dish being even easier is preparing it ahead of time. I’m a big fan of recipes like this. Just like my Refrigerator Oatmeal and Chia Seed Pudding the prep is so simple, and as you already know, I’d prefer to cook the night before than in the morning! It freezes super beautifully too. Just make sure you do it before baking.
- Great for a Crowd: I love dishes like this one because you can serve it to a crowd easily. It’s the perfect recipe for holidays like Thanksgiving when you have a lot of cooking on the horizon but a crew that still needs breakfast before the big event.
The Ingredients
- Large eggs: Eggs give your bread pudding that custardy texture while holding everything together.
- Milk: A bit of milk adds moisture to the dish.
- Honey, Vanilla and Cinnamon: These ingredients add a touch of sweetness and overall warmth to the bread pudding making it irresistibly delicious.
- Small apples: We like to use Gala, Fiju or Golden Delicious apples for this recipe, but any apple you love will work. Cut them into small pieces for a pop of sweet apple in every bite.
- Raisins: I like to add raisins for chewiness and more natural sweetness.
- Bread of Choice: Fresh or stale 1 inch chunks of bread will work here, so feel free to use that loaf of bread that you weren’t sure what to do with! Whether it’s challah, multigrain, french or brioche, it will be delicious.
*For a full list of ingredients and instructions, see the recipe card below.
Variations and Substitutions
- Milk Swap: Any type of milk will work in this breakfast bread pudding recipe so feel free to use plant-based milk if that’s what you prefer.
- Bread: I’ve made this recipe with challah bread, multigrain sandwich bread, whole wheat and even a french loaf and they all turned out perfectly. Feel free to experiment!
- Dried Fruits: You could substitute any dried fruit in place of the raisins. Or, make this even more decadent and add some chocolate chips!
How to Make Breakfast Bread Pudding
Step 1: Preheat the oven to 350°F. Whisk the eggs, milk, honey, vanilla, cinnamon and salt in a large bowl.
Step 2: Stir in the apples, raisins and bread cubes. Using your hands or a rubber spatula, combine the ingredients to make sure everything is evenly coated.
Step 3: Transfer the mixture to a greased or parchment lined 8-inch baking dish pressing down lightly. Cover with foil and allow to rest for 15 minutes.
Step 4: Bake for 30 minutes covered. Uncover and continue to cook for an additional 20 minutes. Bake until golden and cooked through.
Freezing and Reheating Tip
- Freeze for Meal Prep: Cover tightly and freeze the unbaked breakfast bread pudding so you can have a last minute breakfast on hand. To reheat, bake from frozen and add 8 minutes to the cooking time.
- Reheating Tip: I served leftovers of this to my kids two days in a row by pouring a little milk or cream over the top and microwaving until it’s heated through. Super yummy!
More Make Ahead Breakfasts
When you’re looking for an to easy breakfast recipe, this Breakfast Bread Pudding should come to mind! Prep it the night before and your morning will be a breeze. Let me know what you think of this recipe by leaving a comment and rating below!
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Breakfast Bread Pudding
Equipment
- 8 inch baking dish
Ingredients
- 3 large eggs
- 3/4 cup milk
- 3 tablespoons honey (or to taste)
- 1 teaspoon vanilla
- 1 teaspoon ground cinnamon
- pinch kosher salt
- 2 small apples, peeled, cored and cut into small dice (I like Gala, Fuji or Golden Delicious)
- 1/3 cup raisins
- 4 cups whole wheat or multigrain bread (fresh or stale bread), cut in 1-inch cubes (you can use any type of bread you have on hand)
Instructions
- Preheat the oven to 350°F.
- Butter a 1 1/2-quart, 8-inch baking dish.
- Beat the eggs, milk, honey, vanilla, cinnamon and salt in a large bowl.
- Stir in the apples, raisins and bread cubes. Using your hands or a rubber spatula, combine the ingredients to make sure everything is evenly coated.
- Transfer the mixture to the prepared dish pressing down lightly. Cover with foil and allow to rest for 15 minutes. (*You can prepare the breakfast bread pudding ahead at this point. Cover and refrigerate overnight.)
- Bake for 30 minutes covered. Uncover and continue to cook for an additional 20 minutes. Bake until golden and cooked through.
- Serve.
Notes
- Freeze for Meal Prep: Cover tightly and freeze the unbaked breakfast bread pudding so you can have a last minute breakfast on hand. To reheat, bake from frozen and add 8 minutes to the cooking time.
- Reheating Tip: I served leftovers of this to my kids two days in a row by pouring a little milk or cream over the top and microwaving until it’s heated through. Super yummy!
Nutrition
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