Breakfast Bread Pudding Recipe
- 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
- 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.
1 each: 383 calories, 21g fat (10g saturated fat), 359mg cholesterol, 485mg sodium, 32g carbohydrate (14g sugars, 1g fiber), 17g protein
Reviews for Breakfast Bread Pudding
"We did not like this, too much cream cheese"
"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."
"Not too sweet. Complementary to just about everything I serve with it."
"Made it for New Years and everyone loved it!"
"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 :("
"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!"
"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."
"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."