Big Breakfast Bread Pudding

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Big Breakfast Bread Pudding

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It'll be gone quick!


Cooking Time: 60
Recipes Makes: 12
Calories: 488
Carbs: 27.6
Fat: 16
Protein: 15.3

Ingredients Related Tips

  • 1 loaf of bread, cubed (I used brioche, but you can use anything you like
  • 1 c. heavy cream
  • 1/2 c. milk (skim is fine)
  • 9 eggs
  • 2 c. + 1 c. (reserved) shredded cheese
  • 1 c. freshly grated parm (or an additional cup of cheddar - or another type of your favorite cheese)
  • Salt and Pepper (to taste)

Optional toppings

  • 4 oz light cream cheese, cubed 
  • 10 oz. browned breakfast sausage 
  • 5 strips of applewood smoked bacon, cooked till crisp and chopped 


  1. Preheat oven to 375
  2. Spray a 9"x13" extra deep baking dish and place about 1/2 to 2/3 of the bread cubes in the dish.
  3. Next, crack eggs into a largish mixing bowl, add cream, milk, salt a pepper, whisk until smooth.
  4. Pour 2/3 of the egg mixture over the bread cubes
  5. Lightly press the bread down to aid in absorption of the egg mixture.
  6. Top with cream cheese, breakfast sausage and bacon if desired.
  7. You can refrigerate this overnight at this point if you want.
  8. Top with remaining bread, pour reserved egg mixture over the bread and sprinkle remaining cheeses evenly over the top. 
  9. Bake on middle rack for 45 - 55 minutes - or until the center is firm, cover the bread pudding with foil about halfway through the cooking time and then remove for the last 5 minutes or so. If you see the bread in top is getting dark at any point in the cooking process, loosely cover the dish with a foil tent until cooking is complete.

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