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Breakfast Bread Pudding

This is a perfect way to use up delicious leftover sweet bread, and a very comforting way to start a weekend. I developed this recipe using my Hot Crossed Buns and it was yummy!


3 Sweet Rolls or 3 slices Sweet Bread (cinnamon, brioche, etc.)

2 cups Milk

2 eggs

1 tsp Vanilla

1 tsp Cinnamon


Preheat the oven to 350℉ (177℃)

Cut up bread into 1-inch pieces.

Mix together the milk, eggs, vanilla, and cinnamon. Pour over the bread. Let sit for 10-20 minutes until the bread soaks up some of the liquid.

Transfer to a buttered baking dish. Bake for 30-40 minutes until golden brown on top and slightly fluffy. A toothpick inserted should not be wet when removed.

Let cool slightly before serving.


This bread pudding will remind you of French Toast. To come up with the recipe I used my leftover Hot Crossed Buns and they were perfect. The tang from the orange, apricot and dried cranberries combined with the additional cinnamon was heavenly.

Serving Suggestions:

It is perfect as it is, but if you want to mix it up, you could drizzle warm maple syrup over it, or even a bit of melted butter. Yum!


Any sweet bread would work for this recipe., but you could also add other dried fruits. I might even consider adding a few chopped dried apricots to my version with Hot Crossed Buns.

Other additions:

  • Toasted pecans or walnuts

  • Chocolate Chips

  • Other dried fruit

  • White Cholocate Chips (this might cross over into dessert, but that wouldn't be a problem here.


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About Me

Hi!  I'm Jen

Cooking is a passion passed down from both of my grandmothers to my mother and then to my sister and me.  

Throughout my career, I was always drawn back to food.  I've learned from experienced chefs, apprenticed with professional bakers, and tasted coffee with international experts.

Today I'm sharing those experiences with you.