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Alma Andrews of Live Oak, Florida notes, "I assemble this dish the day before our grandchildren visit, giving me more time for fun with them!"
Nutritional Facts 1 serving (1 each) equals 383 calories, 21 g fat (10 g saturated fat), 359 mg cholesterol, 485 mg sodium, 32 g carbohydrate, 1 g fiber, 17 g protein.
Originally published as Breakfast Bread Pudding in Taste of Home April/May 1995, p12
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Reviewed on Jun. 03, 2012 by Twokayakers
We did not like this, too much cream cheese
Reviewed on Apr. 18, 2012 by betty aultman
I have made this many times and it is wonderful. I use half and half instead of milk. I also use the crust but I find Pepperidge Farm White bread works well. I think the reason the other person was saying that it tastes blah is because it did not mention to serve with syrup poured over top like a pancake. Yah, it definitely would be blah if you did not use syrup.
Reviewed on Feb. 11, 2012 by peacharmadillo
Not too sweet. Complementary to just about everything I serve with it.
Reviewed on Jan. 19, 2012 by pooperpea
Made it for New Years and everyone loved it!
Reviewed on Oct. 29, 2011 by trixiejo302
This recipe looks really good and I made it as written but it turned out very heavy and quite flavorless. It tasted a lot like an unseasoned quiche. We threw most of it out. Sorry :(
Reviewed on May. 08, 2011 by tanyadeyo
I made this with some leftover pumpkin spice cream cheese and added a sprinkling of cinnamon. I also used some raisin bread instead plain white. It turned out great!
Reviewed on Dec. 18, 2010 by Bestwest
This is a fabulous recipe. I have made it exactly as the recipe indicates and I have made it with two tablespoons OJ concentrate. Either way; great.
Reviewed on Jan. 23, 2009 by Thee_Artimis
This is a great basic recipe. I like it best without the maple syrup and substituing 1 cup orange juice for one of the milk. I get it ready the night before and pop it in the oven in the morning. I also dry up the bread in the oven and leave the crust on. It is best to place it in the center of the oven.
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