Go Back

Warm Breakfast Bread Pudding

This breakfast bread pudding is basically French toast's fancier cousin, and it's perfect for using up that slightly stale bread sitting on your counter! It's custardy, comforting, and feels special enough for a weekend brunch but easy enough for a Tuesday morning. Make it the night before and just pop it in the oven while you're getting everyone ready—genius, right?
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 loaf 16 oz day-old French bread or challah, cut into 1-inch cubes
  • 6 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 4 tablespoons butter melted
  • 1 cup fresh or frozen blueberries optional
  • Maple syrup and powdered sugar for serving

Method
 

  1. Grease a 9x13-inch baking dish with butter. Spread bread cubes evenly in the dish.
  2. In a large bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt until smooth and well combined.
  3. Pour the egg mixture evenly over the bread cubes, pressing down gently to ensure all pieces are soaked. If using blueberries, sprinkle them over the top.
  4. Drizzle melted butter over the entire dish. Cover with plastic wrap and refrigerate for at least 30 minutes, or overnight for best results.
  5. When ready to bake, preheat oven to 350°F. Remove plastic wrap and let the dish sit at room temperature while the oven heats up.
  6. Bake uncovered for 45-50 minutes, until the top is golden brown and the center is set (it should jiggle just slightly when you shake the pan).
  7. Let cool for 10 minutes before serving. Dust with powdered sugar and drizzle with warm maple syrup. This is absolutely delicious served with a dollop of whipped cream or a scoop of vanilla yogurt!