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Breakfast Bread Pudding Recipe
Breakfast Bread Pudding Recipe photo by Taste of Home

Breakfast Bread Pudding Recipe

Read Reviews (8)
3.67 8
Publisher Photo
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!"
TOTAL TIME: Prep: 10 min. + chilling Bake: 40 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 10 min. + chilling Bake: 40 min.
MAKES: 6-8 servings

Ingredients

  • 12 slices white bread
  • 1 package (8 ounces) cream cheese, cubed
  • 12 eggs
  • 2 cups milk
  • 1/3 cup maple syrup
  • 1/4 teaspoon salt

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.

Directions

  1. Remove and discard crusts from bread; cut bread into cubes. Toss lightly with cream cheese cubes; place in a greased 13-in. x 9-in. baking pan. In a large bowl, beat eggs. Add milk, syrup and salt; mix well. Pour over bread mixture. Cover and refrigerate 8 hours or overnight.
  2. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 375° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. Yield: 6-8 servings.
Originally published as Breakfast Bread Pudding in Taste of Home April/May 1995, p12

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.

Reviews for Breakfast Bread Pudding(8)

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (2)
3 Star
 (0)
2 Star
 (2)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jun. 3, 2012

We did not like this, too much cream cheese

MY REVIEW
Reviewed Apr. 18, 2012

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.

MY REVIEW
Reviewed Feb. 11, 2012

Not too sweet. Complementary to just about everything I serve with it.

MY REVIEW
Reviewed Jan. 19, 2012

Made it for New Years and everyone loved it!

MY REVIEW
Reviewed Oct. 29, 2011

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 :(

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