Breakfast Bread Pudding Recipe (Plus Dessert Recipe)
Bread Pudding for Breakfast?
Oh yes! This is a wonderfully put together recipe that you can even assemble the night before and bake in the morning. It is much like French toast but then more like—well, bread pudding! It makes a great breakfast during the holidays, and fresh fruit makes it even healthier!
- 3 tablespoons sugar
- 2 large eggs (equivalent egg substitute = 1/2 cup)
- 3 large egg whites (or use egg white substitute)
- 2 cups fat-free half and half
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 8 slices light oatmeal bread, toasted
- 2 cups blueberries
- 2 cups raspberries
- 1 tablespoon sugar (optional)
If blueberries and raspberries are not available, use your imagination and try different fresh fruits, thawed drained frozen fruits or blueberries and raspberries or try juice-poached apple chunks or canned peaches, etc) Any fruit works with the bread pudding!
- Spray 8-inch square baking pan with nonstick cooking spray.
- Combine 3 tablespoons sugar, whole eggs (or egg substitute), egg whites (or egg white substitute), half and half, vanilla and salt in a pourable measuring cup or medium bowl. Whisk to combine.
- Put 4 slices of toasted bread in the bottom of the baking pan.
- Pour half of the egg mixture over the bread.
- Top with the other 4 pieces of toasted bread.
- Pour the other half of the egg mixture over that.
- Let stand 20 minutes.
- The recipe can be made ahead to this point—cover and refrigerate overnight.
- Preheat oven to 350°F. Place baking pan above in a slightly larger pan.
- Set the pan(s) on the oven rack and pour enough hot water into the larger baking pan to come halfway up the outside of the smaller baking pan.
- Bake until pudding is set and top is puffed and golden—about 40 minutes.
- Let cool slightly.
- Toss your fruits and add remaining 1 tablespoon of sugar (if desired) in medium bowl.
- Serve warm pudding topped with berries or fruit.
Per serving (6 servings total):
- 224 calories, 10% from fat
- 0.5 g saturated fat
- 2.5 g total fat
Basic Dessert-Type Recipe
This recipe is just a basic recipe for dessert-type bread pudding. As the video below points out, you can add things like raisins, apples, walnuts, almonds—or try more specific recipes for certain types of pudding. There are also links to non-dessert bread puddings that are equally delicious!
You can also add sauces such as caramel sauce, whiskey sauce, or bourbon sauce to top off this wonderfully delicious dessert.
- 2 cups whole milk (or 2 cups half and half)—or 2 cups 2% or skim milk.
- 1/4 cup butter
- 2/3 cup brown sugar (light or dark)
- 3 eggs or 3/4 cup egg substitute
- 2 teaspoons cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 3 cups bread, torn into small pieces (French bread works best)
- 1/2 cup raisins (optional)
- Cooking spray
- Over medium heat in saucepan, heat milk (or half and half) just until film forms over top. (This is scalding the milk.)
- Combine butter and milk, stirring until the butter is melted.
- Cool to lukewarm.
- Combine the sugar, eggs, cinnamon, nutmeg, and vanilla.
- Beat with an electric mixer at medium speed for 1 minute.
- Slowly add milk mixture.
- Place the bread in a 1 1/2–quart casserole sprayed with cooking spray.
- Sprinkle with raisins or mix in fruit and nuts here if desired.
- Pour batter on top of bread.
- As in video, push bread and fruit down into batter to drench bread and fruit in the egg mixture as much as possible, but it will float back up and expand a bit.
- Bake at 350°F for 45 to 50 minutes or until set.
- Serve warm.