Golden, custardy, and cozy—this Breakfast Bread Pudding is the perfect way to turn stale bread into a warm, family-style morning meal. Easy to make, endlessly customizable, and perfect for weekends or holiday brunches!
A Sweet and Simple Start to the Day
There’s something so comforting about bread pudding. Maybe it’s the way it puffs up in the oven, golden and fragrant, or the creamy, almost custard-like interior that melts in your mouth.
Whatever it is, it feels like the ultimate cozy breakfast—and this Breakfast Bread Pudding recipe is here to bring that comfort to your table.
What I love most about this dish is how effortlessly it comes together. It’s the kind of recipe that uses what you already have: a few slices of day-old bread, some eggs, milk, and whatever fruits or toppings you love. Within minutes, it transforms into a satisfying, warm meal that feeds the whole family.
It’s sweet, but not overly so—think French toast casserole meets old-fashioned bread pudding. You can serve it plain with a dusting of powdered sugar or dress it up with maple syrup, fruit, or a dollop of yogurt.
Plus, it’s a great recipe for meal prep, holidays, or lazy weekend mornings when you want something special but simple.
What You’ll Need
- 6 cups day-old bread, cubed (challah, brioche, French bread, or sandwich bread)
- 4 large eggs
- 2 cups milk (dairy or plant-based)
- 1/2 cup heavy cream or more milk
- 1/4 cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup fresh or frozen berries (optional)
- 1 tablespoon butter or coconut oil (for greasing)
Optional Toppings:
- Powdered sugar
- Maple syrup
- Fresh fruit
- Chopped nuts
- Dollop of yogurt or whipped cream
Pro Tips
- Use stale bread – Slightly dry bread soaks up the custard without getting mushy. Fresh bread can make the pudding soggy.
- Customize it – This is a great base recipe. Add apples, raisins, chocolate chips, or nuts for variety.
- Let it soak – Allow the bread to sit in the custard mixture for at least 15–30 minutes before baking for best texture.
- Use whole milk or cream – For extra richness, especially if serving for a holiday breakfast or brunch.
- Make it ahead – Assemble the night before, refrigerate, and bake in the morning for a no-stress breakfast.
Tools You’ll Need
- 9×13-inch baking dish or casserole dish
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Spatula
- Oven mitts
- Wire cooling rack
Substitutions and Variations
- Dairy-free? Use almond, oat, or soy milk, and skip the cream or use full-fat coconut milk.
- Gluten-free? Use your favorite gluten-free bread—it works best if slightly dried or toasted.
- No maple syrup? Substitute honey, agave, or brown sugar.
- Fruit options – Add sliced bananas, chopped apples, raisins, or frozen berries.
- Savory twist? Omit the sweetener and cinnamon, and add cheese, sautéed veggies, or cooked sausage.
Make-Ahead Tips
Assemble your bread pudding the night before:
- Cube the bread and pour over the egg mixture.
- Cover and refrigerate overnight.
- In the morning, let it sit on the counter while the oven preheats, then bake as directed.
Leftovers can be stored in the fridge for up to 4 days. Reheat individual portions in the microwave or the whole dish in a low oven.
How to Make Breakfast Bread Pudding
1. Prep the Oven and Dish
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or coconut oil.
2. Cube the Bread
Cut or tear the bread into bite-sized cubes and place them in a large bowl.
3. Make the Custard
In a large bowl, whisk together the eggs, milk, cream, maple syrup, vanilla, cinnamon, and salt until smooth.
4. Combine and Soak
Pour the custard over the bread cubes and gently toss to coat. Let sit for at least 15 minutes so the bread absorbs the mixture. Fold in berries if using.
5. Transfer to Baking Dish
Pour the soaked bread mixture into the prepared baking dish, spreading evenly.
6. Bake
Bake for 40–45 minutes, or until the top is golden and the custard is set. A knife inserted should come out mostly clean.
7. Cool and Serve
Let cool for 10–15 minutes before slicing. Serve warm with maple syrup, powdered sugar, or your favorite toppings.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat slices in the microwave or cover the entire dish with foil and reheat in the oven at 300°F until warmed through.
This dish also freezes well—wrap slices individually and thaw overnight in the fridge before reheating.
Comforting, Easy, and So Satisfying
Whether you’re feeding a crowd or just making a slow morning feel a little more special, this Breakfast Bread Pudding is the kind of recipe that brings everyone to the table. It’s simple, satisfying, and endlessly customizable to suit your family’s tastes and what’s in your pantry.
Give it a try and let me know how it turned out! Did you go fruity or chocolatey? Add a savory twist? Leave a comment and share your favorite version—we’re all about making breakfast joyful and easy!
