Stormy Day Breakfast Bread Pudding
Warm up your mornings with Stormy Day Breakfast Bread Pudding—a comforting twist on a classic breakfast, perfect for cozy, cold-weather days. This recipe transforms day-old brioche or challah bread into a luscious baked treat, saturated with a rich custard made of eggs, whole milk, heavy cream, and a blend of warm spices like cinnamon and nutmeg. Lightly sweetened with granulated and brown sugar, this dish strikes the perfect balance of indulgence without being overly heavy. Optional raisins add a pop of chewy sweetness, and a finishing dust of powdered sugar—with a drizzle of maple syrup if you wish—elevates every bite. Easy to assemble in just 15 minutes and baked to golden, custardy perfection, this hearty bread pudding serves six and is an ideal centerpiece for brunch or a make-ahead breakfast on stormy mornings.
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Recipe Information
Ingredients
- 6 cups day-old bread (such as brioche or challah)
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 0.5 cup granulated sugar
- 0.25 cup brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 0.5 cup raisins (optional)
- 1 tablespoon butter (for greasing the dish)
- 1 tablespoon powdered sugar (for garnish)
- maple syrup (optional, for serving)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with the butter.
Cut the day-old bread into 1-inch cubes and spread them evenly in the baking dish. If using raisins, sprinkle them over the bread cubes.
In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until fully combined.
Pour the custard mixture evenly over the bread cubes, ensuring they are fully saturated. Gently press the bread down with a spoon or your hands to help the liquid absorb.
Let the mixture sit for 10 minutes to ensure the bread soaks up the custard.
Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and the center is set but slightly jiggly.
Remove from the oven and let the bread pudding cool for 5-10 minutes before serving.
Dust the top with powdered sugar and serve warm with a drizzle of maple syrup if desired.
Nutrition Facts
Calories |
1124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 20.7 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 1366 mg | 59% | |
| Total Carbohydrate | 164.7 g | 60% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 66.2 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 255 mg | 20% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 534 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
