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

Breakfast Bread Pudding Recipe

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

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (2)
3 Star
 (0)
2 Star
 (2)
1 Star
 (0)
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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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