Breakfast Bread Pudding with Brown Sugar Bacon

brioche breakfast pudding

Who doesn't love French toast and who doesn't love bread pudding? Bread pudding was one of my favorite things to eat during my studies in London. At every restaurant I'd order it for dessert. The British traditionally pour theirs over with custard, but I like it with maple syrup. It's basically baked French toast anyway, so then why not enjoy it for breakfast? Toasty on the top and creamy on the inside, it's a pudding to dive right into and devour. What a perfect dish to delight mom on Mother's Day this coming Sunday.

Bread pudding is such an easy dish to put together. But to get the best results, soak the bread cubes in the custard mixture overnight. Then in the morning, add a bit more custard to make it extra rich and creamy in the end. Pair it with sweet and savory brown sugar bacon baked in the oven and you have a hearty breakfast for mom. But best of all, kids can also help out (with limited adult supervision) since everything is easily baked. Mom will not only be happy but proud as well.

Breakfast Bread Pudding

Note: For family-style service, I like to bake the bread pudding in a large casserole, but baking individual bread puddings is a bit more elegant.

1 tablespoon butter
1 16-ounce loaf Brioche, cut into 3/4-inch cubes
2-1/2 plus 1-1/2 cups whole milk
6 plus 2 large eggs
1/3 cup granulated sugar
1 teaspoon ground cinnamon
2 teaspoons pure vanilla extract
maple syrup, for serving

Butter a 2-quart baking dish or 6 10-ounce custard cups or small baking dishes. Add bread cubes.

In a large measuring cup or bowl, beat together 2-1/2 cups milk, 6 eggs, and sugar. Stir in cinnamon and vanilla. Pour over bread, cover, and refrigerate overnight.

Preheat oven to 350 degrees F.

In the morning, beat together remaining 1-1/2 cups milk and 2 eggs. Pour over bread. Tent with aluminum foil and bake for 30 minutes. Remove foil and continue to bake for another 30 minutes. Bread should be puffed and custard set. Let cool slightly before serving with maple syrup. Yield: 6 servings.

Brown Sugar Bacon

1 16-ounce package thick-cut applewood-smoked bacon
1/3 cup brown sugar

Preheat oven to 400 degrees F.

Line a rimmed baking sheet with parchment paper. Lay bacon on paper. Sprinkle with brown sugar. Bake until bacon is crisp and sugar is syrupy, about 10 to 15 minutes. Yield: 6 servings.


  1. I think I'm in love. :) I love bacon with maple syrup for breakfast, but never in a million years did it occur to me that I could actually put sweetness on the bacon as it cooks. Too awesome for words.
    (oh, and the bread pudding looks great too... but the bacon stole the show, as far as I'm concerned)

  2. This is so timely! I'm planning a birthday brunch party in a few weeks and have been trying to come up with dishes that can be served family style. Definitely bookmarking this one!


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