Breakfast Bread Pudding
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
I made this latest concoction for the Easter brunch at our church. I used what I had on hand because Easter weekend was one of those weekends where every time I turned around we had another social engagement that I couldn’t turn down. A blessed problem to have, yes. But still. There is only so much time in a day, and I just did not have a grocery store run left in me by Saturday night. So I did some looking at what I had in my refrigerator and then some looking at various bread pudding recipes on Pinterest and came up with this little diddy. Which turned out quite yummy if I do say so myself.
  • 7 cups (about 9 ounces) cubed raisin bread
  • 6 large eggs
  • ¼ cup sugar
  • 2 tsp teaspoons vanilla extract
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 teaspoon salt
  • 2 cups milk1 cup half and half, cream, or milk
  • 1 apple, peeled and finely diced
  • 1 cup chopped walnuts
  • ¼ cup of butter, cubed
  1. Pre-Heat oven to 325 degrees
  2. Lightly grease a 9″ x 13″ baking dish.
  3. Place bread in baking dish.
  4. Whisk the eggs in a large bowl.
  5. Add the sugar, vanilla, cinnamon, nutmeg, and salt, and whisk until thoroughly combined.
  6. Add the milk and half and half, continuing to whisk.
  7. Add apples and mix in.
  8. Pour mixture over bread, and make sure all the bread gets covered (you may have to press bread down some.)
  9. Let stand for at least 30 minutes. You can also leave in the fridge overnight.
  10. Before placing in oven, dot top of mixture with cubes of butter and sprinkle walnuts over top of whole dish.
  11. Bake for 45 (for the 9″ x 13″ pan) to 60 minutes in a 325 degree pre-heated oven, until the pudding is puffed, lightly browned, and a knife inserted in the center comes out clean.
  12. Let the pudding cool for at least 15 minutes before serving.
Recipe by Jerusalem Greer at