Breakfast Style Bread Pudding Recipes

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BREAKFAST BREAD PUDDING



Breakfast Bread Pudding image

I assemble this dish the day before our grandchildren visit, giving me more time for fun with them! -Alma Andrews, Live Oak, Florida

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 6

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

Steps:

  • 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. , Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake, uncovered, until a knife inserted in the center comes out clean, 40-45 minutes. Let stand 5 minutes before cutting.

Nutrition Facts :

BLUEBERRY BREAKFAST BREAD PUDDING



Blueberry Breakfast Bread Pudding image

This breakfast bread pudding easily serves a large brunch gathering. Utilizing reduced fat dairy products makes this pudding better, in my opinion. This recipe originated with the North Carolina Egg Association.

Provided by D. Todd Miller

Categories     Breakfast

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 10

12 ounces French bread, cubed (about 6 cups)
1 (16 ounce) package frozen blueberries (3 cups if fresh)
12 ounces cream cheese, softened (I recommend reduced fat)
1 cup sour cream (I recommend reduced fat)
2/3 cup brown sugar, firmly packed
3/4 cup milk (I recommend reduced fat)
1/2 cup maple syrup
10 eggs, beaten
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Steps:

  • Coat 9x13-inch glass baking dish with cooking spray; place bread cubes inside. Sprinkle half of the blueberries on top.
  • In a large bowl, beat cream cheese until smooth. Add sour cream, brown sugar, milk, and maple syrup. Continue beating until smooth. Add eggs, cinnamon, and vanilla extract. Continue beating until mixture is blended.
  • Pour cream cheese-egg mixture over the bread and berries. Cover with foil and refrigerate overnight.
  • Remove from refrigerator about 30 minutes prior to baking. Bake, with foil on, in a preheated 350 degree F oven for 30 minutes.
  • Remove foil and continue baking until there are no signs of visible liquid egg, about 20-25 minutes longer.
  • Sprinkle remaining blueberries on top and serve with maple syrup if desired. Refrigerate leftovers.

ITALIAN BREAKFAST BREAD PUDDING



Italian Breakfast Bread Pudding image

A spicy and savory medley of some breakfast food favorites is baked into a bread pudding casserole perfect for serving a crowd. Delicious and filling, and this dish even tastes great leftover.

Provided by Cassie

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 1h55m

Yield 12

Number Of Ingredients 19

4 teaspoons unsalted butter, divided
1 cup chopped white onions
½ cup chopped green bell peppers
½ cup chopped red bell peppers
2 teaspoons freshly ground black pepper, divided
1 teaspoon garlic powder
½ teaspoon salt, divided
1 ½ tablespoons dried parsley
1 pound Italian-flavored bulk pork sausage
8 large eggs
3 cups whole milk
½ cup half-and-half
1 ½ tablespoons Italian seasoning
8 cups cubed stale French bread (1-inch cubes)
2 ounces cooked crumbled bacon
2 cups grated Cheddar cheese
1 cup fine seasoned dry bread crumbs, divided
1 cup freshly grated Parmesan cheese, divided
2 tablespoons unsalted butter, melted

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish with 2 teaspoons butter and set aside.
  • Melt 2 teaspoons butter in a medium-sized skillet over medium-high heat. Add onions, green and red bell peppers, 1 teaspoon black pepper, garlic powder, and 1/4 teaspoon salt. Cook, stirring, until vegetables are soft, 5 to 7 minutes. Add parsley, stir, and remove from heat. Let vegetables cool.
  • Heat a medium-sized skillet over medium heat. Cook and stir sausage in the hot skillet until lightly browned, 5 to 7 minutes. Drain sausage on a plate lined with a paper towel.
  • Beat eggs in a large bowl. Add milk, half-and-half, Italian seasoning, remaining 1 teaspoon pepper, and remaining 1/4 teaspoon salt and whisk to combine. Add bread cubes and let sit for 5 minutes. Add cooked sausage, bacon, vegetables, Cheddar cheese, 1/2 cup bread crumbs, and 1/2 cup Parmesan cheese and stir to incorporate. Spoon mixture into prepared baking dish and cover with aluminum foil.
  • Bake in the preheated oven until almost set, 50 to 55 minutes.
  • Combine remaining 1/2 cup bread crumbs, remaining 1/2 cup Parmesan cheese, 2 tablespoons melted butter, and remaining 1/2 tablespoon Italian seasoning in a small bowl. Remove pudding from oven, leaving oven on. Uncover and sprinkle bread crumb mixture evenly over the top. Return to the oven and increase heat to 375 degrees F (190 degrees C). Continue baking until pudding is completely set in the center, puffed, and golden brown on top, about 20 minutes more.
  • Remove from oven and allow to stand for 10 to 15 minutes before serving.

Nutrition Facts : Calories 468.2 calories, Carbohydrate 26.9 g, Cholesterol 194.7 mg, Fat 28.9 g, Fiber 1.8 g, Protein 25.1 g, SaturatedFat 13.6 g, Sodium 1133.8 mg, Sugar 5.2 g

BREAKFAST PRALINE BREAD PUDDING



Breakfast Praline Bread Pudding image

Baked French toast inspired this simple make-ahead dish that's perfect for a large holiday meal in the morning. It also travels well. - Erin Furby, Anchorage, Alaska

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 12

8 large eggs, lightly beaten
2 cups half-and-half cream
1 cup 2% milk
2 tablespoons brown sugar
3 teaspoons vanilla extract
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 loaf (1 pound) French bread, cut into 1-inch cubes
1 cup chopped pecans
1/2 cup packed brown sugar
1/2 cup butter, melted

Steps:

  • In a large bowl, whisk the first eight ingredients until blended. Stir in bread. Transfer to a greased 13x9-in. baking dish. Sprinkle with pecans and brown sugar; drizzle with butter. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove bread pudding from refrigerator; uncover and let stand while oven heats. Bake 40-50 minutes or until puffed, golden and a knife inserted in the center comes out clean. Serve warm.

Nutrition Facts :

CINNAMON BREAKFAST BREAD PUDDING



Cinnamon Breakfast Bread Pudding image

Bread pudding goes from after-dinner dessert to delectable breakfast dish with the addition of raisin cinnamon bread. You'll reach for this easy, make-ahead recipe often.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 5h

Yield 8

Number Of Ingredients 6

6 cups cubes (1/2 inch) raisin cinnamon swirl bread
8 eggs
2 1/2 cups milk
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups maple-flavored syrup

Steps:

  • Grease 13x9-inch (3-quart) glass baking dish with butter or cooking spray. Spread bread cubes evenly in baking dish.
  • In large bowl, beat eggs, milk, cinnamon and nutmeg until well blended. Pour over bread. Cover; refrigerate 4 hours or overnight.
  • Heat oven to 350°F. Uncover baking dish. Bake 45 to 50 minutes or until set and top is golden brown. Cut into 8 squares. Serve with syrup.

Nutrition Facts : Calories 410, Carbohydrate 73 g, Cholesterol 220 mg, Fiber 1 g, Protein 11 g, SaturatedFat 3 g, ServingSize 1 Serving (1 Square and 1/4 Cup Syrup), Sodium 220 mg, Sugar 47 g, TransFat 0 g

STORMY DAY BREAKFAST BREAD PUDDING



Stormy Day Breakfast Bread Pudding image

This is a recipe that I clipped from the newspaper. I modified it by changing the topping. The original recipe called for 1 cup of low-fat granola, but I switched it to a topping like you would find on an apple crisp. Use any type of bread. I used 2 wheat & 2 egg hamburger buns from the freezer.

Provided by karen

Categories     Breakfast

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

2 cups skim milk
2 eggs, beaten
1/3 cup brown sugar, packed
3/4 teaspoon vanilla
1/4 teaspoon salt
4 cups dry bread cubes
16 ounces canned pears, drained and chopped
ground cinnamon
1/2 cup oatmeal
1/4 cup brown sugar, packed
2 tablespoons butter, melted

Steps:

  • Preheat oven to 350 degrees.
  • Spray an 8" x 8" glass baking dish with cooking spray.
  • In a large bowl, combine milk, eggs, brown sugar, vanilla and salt. Blend well.
  • Add bread cubes and mix well. Pour mixture into prepared pan.
  • Arrange place pears over bread and sprinkle entire top with cinnamon.
  • Mix topping ingredients of oatmeal, brown sugar and melted butter together.
  • Sprinkle over bread & pears.
  • Bake for 50-60 minutes or until knife inserted in center comes out clean. Let sit for 5 minutes before cutting. Serve warm.

Nutrition Facts : Calories 317.3, Fat 7.1, SaturatedFat 3.4, Cholesterol 73.8, Sodium 365.5, Carbohydrate 55.2, Fiber 2.6, Sugar 29.6, Protein 8.8

BREAKFAST/DINNER BREAD PUDDING



Breakfast/Dinner Bread Pudding image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 12

Butter, for the baking dish
3 tablespoons oil
2 pounds lunch meat, diced (I'm using a combination of ham and bacon)
1 cup diced onion (I'm using yellow)
2 cups whole milk
1 teaspoon paprika (I'm using smoked)
1/2 teaspoon chile flakes, optional
6 large eggs
Kosher salt and freshly ground black pepper
2 cups grated cheese (I'm using Cheddar)
10 slices day-old bread, torn up (I'm using sandwich bread)
Maple syrup, for serving, optional

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with foil and set aside. Butter a large baking dish.
  • Heat a large saute pan over medium heat and add the oil. Add the bacon and cook until crisp, 3 to 4 minutes. Add the onion and cook until tender, another 4 to 5 minutes. Mix in the ham, then set aside to cool.
  • In a large bowl, whisk together the milk, paprika, chile flakes if using, eggs and some salt and pepper. Add the bacon, onion and ham mixture, stirring to combine. Fold in the Cheddar and bread, making sure the bread is soaked in the custard.
  • Transfer the mixture to the prepared baking dish and gently press down. Cover the dish with foil, transfer to the lined baking sheet and bake for 30 minutes. Uncover and bake until golden brown, about 30 minutes more. Let rest for 5 minutes before serving. Serve with maple syrup, if desired.

BREAKFAST BREAD PUDDING



Breakfast Bread Pudding image

Eli, from Scottsdale, AZ, says winning our America's Best Kid Cooks Contest takes him one step closer to his dream of becoming a chef and owning his own restaurant. The 7-year-old loves making breakfast, so creating a bacon, egg and cheese bread pudding was a no-brainer. "We make this on a Sunday afternoon and bake it Monday morning so my brother and I can have a filling breakfast during the school week," he says.

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 10 to 12 servings

Number Of Ingredients 9

Butter or cooking spray, for the pan
1 pound bacon
8 large eggs
2 cups half-and-half
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 pound cheddar cheese, grated
2 loaves sliced Hawaiian sweet bread, end pieces and crusts removed, cut into 1-inch cubes
1/4 cup chopped fresh chives

Steps:

  • Grease a 9-by-13-inch baking dish with butter or cooking spray. Preheat the oven to 400˚ F. Line a baking tray with parchment paper and lay the bacon side by side on the pan. Cook the bacon for 18 to 20 minutes, or until crispy.
  • While the bacon cooks, prepare the other ingredients. Whisk together the eggs, half-and-half, salt and pepper in a large bowl. Grate the cheese, cube the bread and chop the chives, then add them all to the egg mixture. Crumble the bacon into the bowl with the other ingredients and gently fold to combine. Pour into the baking dish, cover with plastic wrap and refrigerate overnight.
  • Preheat the oven to 350˚ F. Uncover the bread pudding and bake for 45 to 60 minutes, or until puffed and golden brown.

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