The ultimate leftovers recipe, this easy to make, old fashioned bread pudding recipe uses up leftover donuts, sweetbreads, pastries, and turns them into a fabulous breakfast dish or dessert your whole family will enjoy. The quintessential comfort food, this bread pudding is hearty, filling, and delicious.
Bread Pudding Recipe
This moist bread pudding recipe does not need fancy sauces to make it yummy and sweet. I would recommend whipped cream as a garnish, however.
One day, after a bakery outlet shop, we discovered we had a lot of leftover breads and sweets, so Hubby decided to put them to good use in a Bread Pudding! My advice: do not use bagels or anything too soft it will turn mushy. Donuts work, leftover raisin bread works … really any sweetbreads are fabulous.
Tips for Making this Bread Pudding Recipe:
● Use dried out breads and donuts, if possible. You can always lightly toast them to dry them out if they are very fresh, but this truly is a leftovers recipe. Hubby actually has a gallon-sized freezer bag in our freezer that he adds to whenever we have leftover sweetbreads, and when he fills up the bag, he makes bread pudding. He only defrosts it enough to make it easy to chop up.
● This recipe does not have a sauce. It uses whipped cream as a topping.
● This bread pudding does not contain alcohol.
● Because raisin bread is used, there is no need to use raisins and soak them. One less prep-step!
● The recipe asked to be served with whipped cream topping and it was perfect. It lighted up the dessert. I would strongly recommend the whipped cream topping.
● Bread pudding is best served immediately after baking, but leftovers can be kept for up to five days in the fridge. Reheat using a microwave (1 minute, then 30-second bursts until heated through.
● If you have a lot of bread pudding leftover, you can make Frech toast! I know it sounds funny; leftovers of leftovers, but why waste it? Simply mix together four eggs in a bowl, add some milk to thin the eggs, dip in a slice of leftover bread pudding at a time (this should be good for three slices, make sure you turn it over to get both sides!), melt a pat of butter in a frying pan cook over a medium heat, and then add the egg coated bread pudding slices. Toast until golden brown, turn, and top with maple syrup! Easy-peasy leftovers!
● Do not freeze bread pudding.
● Interested in making your own vanilla extract? Click here to learn how to make vanilla extract!
Bread Pudding Recipe Ingredients:
● 1 cup Half and Half
● ¾ cup Sour Cream
● 4 large Egg Yolks
● ¼ cup Milk
● 1 cup Sugar
● 2 tsp Vanilla Extract
● 2 tsp grated Orange Zest
● 1½ tsp Ground Cinnamon
● 6 cups Sweetbreads or Rolls, cubed
● Whipped Cream Garnish (optional)
Bread Pudding Mise en Place:
Bread Pudding Recipe Directions:
1. Cut pastry into cubes, set aside.
2. Wisk together all half and half, sour cream, egg yolk, milk, sugar, vanilla extract, orange zest, and ground cinnamon.
3. Fold cubed pastry (sweetbreads and/or rolls) into whisked ingredients.
4. Cover the bowl and refrigerate overnight.
The next day:
5. Preheat oven to 325º
6. On the middle rack of the over, while preheating, place a roasting pan large enough to fit a 1.5 qt oval casserole dish with side excess.
7. Butter a 1.5 qt oval casserole dish.
8. Fill the 1.5 qt oval casserole dish with the bread pudding mixture.
9. Place pudding-filled 1.5 qt oval casserole dish into the roasting pan that is in the oven. Add enough warm water to the roasting pan (NOT the oval casserole dish) so it comes up about an inch all around the 1.5 qt oval casserole dish.
10. Bake pudding until set, approximately 1 hour 15 minutes.
11. Lift the pudding pan from the water and set on a wire rack to cool.
12. Serve from the 1.5 qt oval casserole dish.
13. When serving, top with whipped cream topping.
14. Refrigerate leftovers.
- 1 cup Half and Half
- ¾ cup Sour Cream
- 4 large Egg Yolks
- ¼ cup Milk
- 1 cup Sugar
- 2 tsp Vanilla Extract
- 2 tsp grated Orange Zest
- 1½ tsp Ground Cinnamon
- 6 cups Sweetbreads or Rolls, cubed
- Whipped Cream Garnish (optional)
- Cut pastry into cubes, set aside.
- Wisk together all half and half, sour cream, egg yolk, milk, sugar, vanilla extract, orange zest, and ground cinnamon.
- Fold cubed pastry (sweetbreads and/or rolls) into whisked ingredients.
- Cover the bowl and refrigerate overnight.
- The next day:
- Preheat oven to 325ºF.
- On the middle rack of the over, while preheating, place a roasting pan large enough to fit a 1.5 qt oval casserole dish with side excess.
- Butter a 1.5 qt oval casserole dish.
- Fill the 1.5 qt oval casserole dish with the bread pudding mixture.
- Place pudding-filled 1.5 qt oval casserole dish into the roasting pan that is in the oven. Add enough warm water to the roasting pan (NOT the oval casserole dish) so it comes up about an inch all around the 1.5 qt oval casserole dish.
- Bake pudding until set, approximately 1 hour 15 minutes.
- Lift the pudding pan from the water and set it on a wire rack to cool.
- Serve from the 1.5 qt oval casserole dish.
- When serving, top with whipped cream topping.
- Refrigerate leftovers.
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Nordic Ware 69518 Covered Bowl Set, 8-pc, Set of 8, Coastal Colors
CorningWare French White 1.5 Quart Oval Casserole Bundle: 1.5 Oval with Plastic Lid
Mixing Bowls with Airtight Lids, Blingco Stainless Steel Metal Nesting Bowls Set of 5, Size 5, 3, 2, 1.5, 0.63 QT, 3 Grater Attachments, Measurement Marks & Colorful Non-Slip Bottoms
Amount Per Serving: Calories: 365Total Fat: 14gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 492mgSodium: 144mgCarbohydrates: 30gFiber: 0gSugar: 27gProtein: 28g
Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.
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