introduction
This Breakfast Bread Pudding with Praline Topping is warm, sweet, and easy to make. It soaks overnight and bakes in one dish. If you want a lighter breakfast idea to serve another day, try this simple chia pudding with coconut milk as an alternative.
why make this recipe
- You can make it ahead and bake in the morning.
- It uses basic ingredients you may already have.
- The praline topping gives a crunchy, nutty finish that pairs well with maple syrup.
- It feeds a crowd and works for holidays or a relaxed weekend breakfast.
how to make Breakfast Bread Pudding with Praline Topping
Follow these clear steps. Do the prep the night before to save time.
Ingredients :
- 1 tsp butter, softened
- 1 loaf challah or other rich egg bread, unsliced (you won’t use all of it)
- 5 large eggs
- 1 1/2 cups whole milk
- 3 tablespoons maple syrup
- 1 tsp vanilla extract
- 1/8 tsp salt
- Praline Topping:
- 6 tsp butter, very soft
- 1/2 cup packed light brown sugar
- 1/2 cup chopped pecans
- 2 tbsp maple syrup
- 1/2 tsp cinnamon
Directions :
- Rub the tsp of butter evenly inside an 11×17 inch baking dish or casserole.
- Cut bread into 1-inch cubes, adding to the dish as you go. Continue until the dish is about three-quarters full, about 6 cups of cubes.
- In a mixing bowl, beat eggs with a whisk until well mixed but not foamy. Add milk, 3 tbsp syrup, vanilla, and salt; beat until well mixed.
- Pour over bread, stirring gently to coat all pieces.
- Cover dish with foil & refrigerate for at least 4 hours or overnight.
- When you’re ready to bake, heat oven to 375°F. Remove dish from refrigerator and let it stand at room temperature while you make the praline topping.
- In a mixing bowl, stir butter vigorously with a spoon until smooth. Add brown sugar and stir to combine. Stir in the pecans, 2 tbsp syrup, and cinnamon.
- Spoon small dollops on top of the soaked bread.
- Bake for 5 minutes, then reduce heat to 350°F and continue baking until the mixture is set and golden brown, 40 to 45 minutes total.
- Serve warm with additional maple syrup if you like.
how to serve Breakfast Bread Pudding with Praline Topping
- Serve warm in squares or scoops.
- Add extra maple syrup, a drizzle of cream, or a scoop of vanilla ice cream for a dessert twist.
- Garnish with extra chopped pecans for crunch.
how to store Breakfast Bread Pudding with Praline Topping
- Cool to room temperature, then cover and refrigerate for up to 3 days.
- Reheat individual portions in the microwave for 30–60 seconds, or in a 325°F oven until warm.
- To freeze, wrap tightly and freeze up to 1 month. Thaw in the fridge before reheating.
tips to make Breakfast Bread Pudding with Praline Topping
- Use slightly stale bread so it soaks better. Fresh bread works if you dry it a bit first.
- Cut bread into even cubes for even cooking.
- Let the bread sit in the custard for at least 4 hours or overnight for best texture.
- If topping spreads too much, chill small spoonfuls of topping briefly before placing on the pudding.
- Use whole milk for a rich texture; mix-ins like raisins or chocolate chips can be added if you like.
variation (if any)
- Fruit version: Add 1 cup diced apples or berries to the bread before baking.
- Vegan option: Use a flax-egg mix and plant milk, and replace butter with vegan butter.
- Spiced version: Add 1/2 tsp nutmeg or more cinnamon to the custard for extra warmth.
FAQs
Q: Can I use a different bread?
A: Yes. Brioche, French bread, or day-old sandwich bread work fine. Use rich breads like challah or brioche for best results.
Q: Do I have to soak it overnight?
A: No. You can soak for 4 hours, but overnight gives a softer, more even texture.
Q: Can I prep the topping ahead?
A: Yes. Make the praline topping the day before and refrigerate. Let it soften a bit before spooning onto the pudding.
Q: How do I know when it is done baking?
A: The pudding is set when the center no longer jiggles and the top is golden brown. A knife inserted near the center should come out mostly clean.
Q: Can I make this gluten-free?
A: Yes. Use a gluten-free challah or another gluten-free bread. Texture may vary slightly.
Breakfast Bread Pudding with Praline Topping
- Prep Time: 240 minutes
- Cook Time: 45 minutes
- Total Time: 285 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This warm and sweet Breakfast Bread Pudding with Praline Topping is perfect for feeding a crowd and can be made ahead of time.
Ingredients
- 1 tsp butter, softened
- 1 loaf challah or other rich egg bread, unsliced (you won’t use all of it)
- 5 large eggs
- 1 1/2 cups whole milk
- 3 tablespoons maple syrup
- 1 tsp vanilla extract
- 1/8 tsp salt
- 6 tsp butter, very soft (for praline topping)
- 1/2 cup packed light brown sugar
- 1/2 cup chopped pecans
- 2 tbsp maple syrup (for praline topping)
- 1/2 tsp cinnamon
Instructions
- Rub the tsp of butter evenly inside an 11×17 inch baking dish or casserole.
- Cut bread into 1-inch cubes, adding to the dish until it’s about three-quarters full, approximately 6 cups of cubes.
- In a mixing bowl, beat eggs until well mixed but not foamy. Add milk, 3 tbsp syrup, vanilla, and salt; beat until well combined.
- Pour mixture over bread, stirring gently to coat all pieces.
- Cover dish with foil and refrigerate for at least 4 hours or overnight.
- Preheat oven to 375°F. Remove dish from refrigerator and let it stand at room temperature.
- In a mixing bowl, stir butter until smooth. Add brown sugar and combine. Stir in pecans, 2 tbsp syrup, and cinnamon.
- Spoon small dollops of praline topping on top of the soaked bread.
- Bake for 5 minutes, then reduce heat to 350°F and continue baking until set and golden brown, about 40 to 45 minutes total.
- Serve warm, optionally with additional maple syrup.
Notes
For best results, let the bread soak overnight. Use slightly stale bread for better soaking.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 15g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 200mg
