Breakfast Bread Pudding

Breakfast Bread Pudding

(12 servings)    Printable Version
  • 1 loaf (1 lb.) Challah egg bread cut into 1-inch cubes - about 8 cups
  • 10 eggs
  • 2 cups half and half
  • 2 cups milk
  • 1/2 cup + 2 Tbsp sugar
  • 1/2 cup semisweet chocolate chips - optional
  • 1/2 cup chopped walnuts
  • 2 tsp vanilla extract
Butter 2 quart baking dish; fill with bread cubes. In large bowl lightly beat eggs. Stir in half and half, milk, 1/2 cup sugar, chocolate chips, walnuts and vanilla. Gradually pour over bread cubes. Refrigerate until most of the liquid has been absorbed by bread, about 5 hours or overnight.

Preheat oven to 375 degrees F. Sprinkle bread mixture with remaining sugar. Bake 1 hour; cover with foil. Bake additional 25 minutes or until knife inserted into center comes out clean.


Breakfast Bread Pudding

Breakfast Bread Pudding In The Pan


This recipe was photographed in March 2015.


Breakfast Bread Pudding



This dish is a big hit at the Inn on Summer Hill in Sumerland, CA. They make it with a dash of love. For a fluffier texture, try using white bread in place of the egg bread.

Mr Breakfast would like to thank muffin for this recipe.

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