Bread Pudding Frittata Recipe

Name: Bread Pudding Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces soft white bread (Pullman, pain de mie or brioche all work well), cut into 1 1/2-inch chunks (3 1/2 cups); 1 tablespoon olive oil; 18 large eggs, lightly beaten; ⅓ cup whole milk; 2 1/2 teaspoons kosher salt; 1/2 teaspoon sugar; Sliced avocado, for serving; Mixed soft herbs, such as parsley, mint or tarragon, coarsely chopped, for serving; Lemon juice, for serving; Flaky sea salt, for serving

Servings: persons

1
Heat oven to 325 degrees.
2
Toss bread with oil and spread on a large rimmed baking sheet.
3
Toast bread until golden and dry to touch, about 25 minutes.
4
Cool and place in a large container with a lid.
5
Strain eggs through a fine mesh sieve into a large bowl (straining gives you the smoothest texture).
6
Whisk in milk, salt and sugar.
7
Pour egg mixture over bread in container and cover tightly.
8
Refrigerate overnight.
9
When ready to bake, let bread-egg mixture come to room temperature for 30 minutes.
10
Heat oven to 300 degrees.
11
Grease an 8- or 9-inch loaf pan, preferably nonstick.
12
Using a slotted spoon or your hands, lift bread and place into loaf pan.
13
Pour egg mixture over it.
14
Place pan inside a larger roasting pan.
15
Transfer to oven and fill roasting pan with enough boiling water to come 3/4 up the sides of the loaf pan.
16
Cover both pans with one large sheet of aluminum foil.
17
Cook, gently stirring frittata every 10 to 15 minutes for even cooking, until just set, about 1 hour 15 minutes.
18
Run a knife along the sides of the loaf pan to loosen the frittata, then unmold it and flip onto a plate to cool to room temperature.
19
Slice into eight pieces.
20
Top each serving with avocado and herbs.
21
Sprinkle with lemon juice and sea salt.

692

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 ounces soft white bread (Pullman, pain de mie or brioche all work well), cut into 1 1/2-inch chunks (3 1/2 cups), 1 tablespoon olive oil, 18 large eggs, lightly beaten, ⅓ cup whole milk, and more.

Yes, Bread Pudding Frittata falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Bread Pudding Frittata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions