Breakfast Bread Pudding

Sometimes, we just need something sweet for breakfast or brunch… or we want to have something impressive for a get together.  Sometimes, we just have a whole bread assortment from the holidays that we need to use up before it goes bad. The latter would be my predicament. 59160EED-95AC-4A03-B32C-4A099B1C59BCIngredients:

  • 6 cups worth of day-old bread buns, rolls, donuts, challah, brioche, cinnamon rolls, Hawaiian rolls, toast or another type of bread (I used brioche and leftover cinnamon rolls)
  • 3 Tablespoons of butter
  • 4 Beaten Eggs
  • 2 cups Milk
  • 3/4 cup white sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon


  • Preheat oven to 350°, and use 1 Tablespoon of butter to coat the inside of a rectangular or square baking dish.
  • Break bread into large chunks and disperse into a baking dish.
  • Melt remaining butter and drizzle over bread.
  • Sprinkle cinnamon over bread.
  • In a bowl, beat eggs with milk and add vanilla and sugar.
  • Pour this mixture over the bread, making sure to evenly coat each piece.
  • Let sit on the counter to allow the bread to soak in the moisture for 15-20 minutes before putting in the oven.
  • Bake uncovered 25-30 minutes, or until the top of the bread pudding springs back after lightly touching it with a fork.

Optional: add 1/2 cup plain or rum-soaked raisins


This bread pudding has a creamy, slightly custard consistency. If you would like it to have more of a custard consistency add 1 more egg and 1 more cup of milk.


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