Breakfast Fruit Bread Pudding Recipe

A warm and nourishing way to start your day, this Breakfast Fruit Bread Pudding is packed with fresh fruit and creamy custard-soaked bread.

Looking for a sweet, comforting breakfast?

This Breakfast Fruit Bread Pudding is made with custard-soaked bread, fresh fruit, and warm spices, creating a dish that's perfect for brunch, meal prep, or a special morning treat.

Studded with strawberries, this breakfast Bread Pudding recipe is a cross between a baked French toast and a dessert bread pudding. Swap in almost any fruit depending on what's in season. Although we typically advocate using whole-grain bread, we stuck with challah for this recipe, because the results are so luscious.

Breakfast Fruit Bread Pudding Recipe

    Prep Time: 30 minutes

    Cook time: 30 minutes

    Yield: Serves 10

Breakfast Fruit Bread Pudding Recipe Ingredients

    1 pound day-old challah or other egg bread, cut in 1/2-inch slices

    5 cups sliced strawberries or other berries, halved if large

    5 large eggs

    3 large egg whites

    2 cups low-fat milk

    1 cup half-and-half

    1 tablespoon vanilla extract

    1/4 teaspoon salt

    1/2 cup honey

    Confectioners' sugar for garnish

Breakfast Fruit Bread Pudding Recipe Directions

    Coat a 9-by-13-inch baking dish with cooking spray. Cut bread in half on the diagonal to get somewhat triangular pieces. Place half the bread decoratively in the bottom of the prepared pan, nestling and trimming to fit as necessary. It's OK if there are spaces between the slices. Spread berries over the bread. Cover with the remaining bread, trimming to fit as necessary.

    Whisk eggs, egg whites, milk, half-and-half, vanilla and salt in a large bowl until thoroughly blended. Whisk in honey until completely incorporated. Pour the mixture over the bread. Let stand for 1 hour to allow the bread to soak up the liquid, pressing the bread down into the liquid a few times to help it absorb more. (Alternatively, cover with plastic wrap and refrigerate for up to 12 hours, pressing on the bread a few times while it sits.)

    Position rack in lower third of oven; preheat to 350°F. (If the pudding was refrigerated, remove the plastic wrap and let stand at room temperature while the oven preheats.) Cover the pan loosely with foil and set it on a rimmed baking sheet.

    Bake for 30 minutes. Remove the foil and continue baking until bubbling and the pudding is just set, about 1 hour more. Let stand about 10 minutes before serving (most of the liquid will be absorbed by the bread as the pudding rests). Serve dusted with confectioners' sugar, if desired.

Nutrition

Per serving : 302 Calories; 9 g Fat; 4 g Sat; 3 g Mono; 127 mg Cholesterol; 46 g Carbohydrates; 11 g Protein; 3 g Fiber; 330 mg Sodium; 345 mg Potassium

3 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1/2 fruit, 1 carbohydrate (other), 1 medium-fat meat, 1 fat

Tips & Notes

Make Ahead Tip: Prepare through Step 2, cover and refrigerate for up to 12 hours.

Why You'll Love This Recipe

    Naturally Sweet & Fruity - Fresh fruit adds a burst of flavor.

    Soft & Custardy Texture - Baked to golden perfection.

    Great for Meal Prep - Make ahead and enjoy all week!

Best Toppings

Enhance this sweet breakfast dish with delicious toppings:

    Drizzle of Honey or Maple Syrup

    Dollop of Greek Yogurt

    Chopped Nuts for Extra Crunch

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Breakfast Fruit Bread Pudding, Healthy Breakfast

 

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Breakfast Fruit Bread Pudding | A Sweet & Nourishing Morning Treat

Start your day with this delicious Breakfast Fruit Bread Pudding! A warm and custardy dish filled with fresh fruit, baked to perfection for a comforting breakfast.

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