Breakfast Bread Pudding

5 from 3 votes

Breakfast Bread Pudding might sound complicated, but in reality, it couldn't be easier. Or more delicious!

Prep Time15

Cook Time50

Total Time1 5

Course: Breakfast

Cuisine: American

Servings:

Calories: 230kcal

3 large eggs
1 cup milk
3 tablespoons honey (or to taste)
1 teaspoon vanilla
1 teaspoon ground cinnamon
pinch kosher salt
2 small apples, peeled, cored and cut into small dice (I like Gala, Fuji or Golden Delicious)
1/3 cup raisins
4 cups whole wheat or multigrain bread (fresh or stale bread), cut in 1-inch cubes (you can use any type of bread you have on hand)

Preheat the oven to 350°F.
Butter a 1 1/2-quart, 8-inch baking dish.
Beat the eggs, milk, honey, vanilla, cinnamon and salt in a large bowl.
Stir in the apples, raisins and bread cubes. Using your hands or a rubber spatula, combine the ingredients to make sure everything is evenly coated.
Transfer the mixture to the prepared dish pressing down lightly. Cover with foil and allow to rest for 15 minutes. (*You can prepare the breakfast bread pudding ahead at this point. Cover and refrigerate overnight.)
Bake for 30 minutes covered. Uncover and continue to cook for an additional 20 minutes. Bake until golden and cooked through.
Serve.

Freeze for Meal Prep: Cover tightly and freeze the unbaked breakfast bread pudding so you can have a last minute breakfast on hand. To reheat, bake from frozen and add 8 minutes to the cooking time.

Reheating Tip: I served leftovers of this to my kids two days in a row by pouring a little milk or cream over the top and microwaving until it's heated through. Super yummy!