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 or grape seed oil or other oil for greasing the pan; *2 eggs; *1 cup milk; *1/4 cup honey, or to taste; *1 teaspoon ground cinnamon; *Pinch salt; *4 medium to large apples, cored, peeled (or not), and cut into chunks or slices; *1/2 cup raisins (optional); *1/2 cup chopped walnuts or *hazelnuts or pecans (optional); *8 slices whole or multigrain bread (preferably stale), cut in 1-inch cubes (about 3 cups)

Servings: persons

1
1
2
Heat the oven to 350u00b0F. Butter a 11/2-quart or 8-inch-square baking dish. Beat the eggs in a large bowl. Whisk in the milk, honey, cinnamon, and salt. Stir in the apples, raisins, and nuts. Then fold in the bread cubes, using your hands or a rubber spatula to make sure everything is evenly coated. Let the mixture
3
sit for about 15 minutes or until all of the liquid has been absorbed; give another good stir. (You can prepare the pudding ahead to this point; cover and refrigerate for up to 12 hours.)
4
2
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Transfer the mixture to the prepared dish and smooth out the top. Bake for 40 to 45 minutes or until golden and only a little wobbly in the center. Let sit for a few minutes before cutting.

No nutrition data on file — estimate from the ingredient list.

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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: *Butter or grape seed oil or other oil for greasing the pan, *2 eggs, *1 cup milk, *1/4 cup honey, or to taste, 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