Breakfast Bread Pudding Recipe

Name: Breakfast Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Butter, for greasing; 1 tablespoon olive oil; 1 medium yellow onion, minced; 1 pound breakfast sausage, crumbled; 10 large eggs; 3 cups milk; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon garlic powder; 1 loaf day-old brioche or country white bread, cut into 1 1/2-inch cubes (about ½ cups); 2 cups shredded Cheddar (about 6 ounces)

Servings: persons

Butter, for greasing
1 tablespoon olive oil
1 medium yellow onion, minced
1 pound breakfast sausage, crumbled
10 large eggs
3 cups milk
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1 loaf day-old brioche or country white bread, cut into 1 1/2-inch cubes (about ½ cups)
2 cups shredded Cheddar (about 6 ounces)

1
Grease a 9-by-13-inch baking dish with butter.
2
Heat the olive oil in a medium skillet over medium heat.
3
Add the onions and saute until translucent, about 7 minutes.
4
Add the sausage and brown, about 5 minutes.
5
Remove the onions and sausage from the pan using a slotted spoon.
6
Transfer to a shallow bowl and let cool to room temperature.
7
In a large mixing bowl, whisk the eggs, milk, salt, pepper and garlic powder.
8
Stir in the bread, cooked sausage mixture and cheese.
9
Pour the mixture into the prepared baking dish and cover with foil.
10
Let the dish sit in the refrigerator for at least 1 hour and up to overnight.
11
Preheat the oven to 350 degrees F.
12
Bake, still covered with foil, for about 50 minutes.
13
Remove the foil and return the baking pan to the oven.
14
Bake to brown the top of the bread pudding, about 10 minutes more.
15
Serve immediately.

739

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 11 ingredients. The key ingredients include: Butter, for greasing, 1 tablespoon olive oil, 1 medium yellow onion, minced, 1 pound breakfast sausage, crumbled, and more.

Yes, Breakfast Bread Pudding 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!

Breakfast Bread Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions