(This post is sponsored by Nellie’s Free Range)
Have leftover Easter bread? No problem — turn it into a simple, comforting egg bread pudding your family will love. This recipe is quick to assemble and yields a warm, custardy dessert that’s perfect for breakfast or a cozy treat. My daughter can’t get enough of it.
For the best flavor, use good-quality eggs and butter. Nellie’s Free Range eggs and unsalted butter are used in this recipe to give the custard extra richness and a full, clean taste.
Print
Easy Egg Bread Pudding
Transform stale bread into a delicious, custardy bread pudding.
Course
Dessert
Dessert
Prep Time
15
minutes
15
minutes
Cook Time
45
minutes
45
minutes
Servings
8
8
Author
whiteblankspace
whiteblankspace
Ingredients
- 10 oz stale bread Easter bread, challah, or brioche
- 4 eggs
- 1 1/2 cups milk
- 1/2 cup maple syrup
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 4 tbsp unsalted butter melted
- a pinch of salt
- 1 can sliced pears drained
Instructions
-
Preheat the oven to 350°F (175°C). Grease a small 2-quart baking dish with butter.
-
Tear the bread into bite-sized pieces and place them evenly in the prepared dish.
-
In a bowl, whisk the eggs until smooth. Stir in the milk, maple syrup, cinnamon, vanilla, 3 tablespoons of the melted butter, and a pinch of salt.
-
Pour the egg mixture over the bread, pressing gently so the bread absorbs the custard. Give it a few minutes to soak in.
-
Arrange the drained pear slices on top of the soaked bread and drizzle the remaining 1 tablespoon of melted butter over the pears.
-
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake an additional 25 minutes, until the center is set and the top is lightly golden. Let the pudding rest for 10 minutes before serving.