We recently threw a huge party and served a bunch of smoked pulled pork. Since we weren’t totally sure who was coming, we bought a TON of those delicious, soft and fluffy sandwich rolls at Sams Club. Of course, we totally overbought- by a comical amount- and had something like 100 of those soft rolls leftover. So I started thinking of great ways to use them up, and thought a bread pudding would be a great use. This Easy Breakfast Bread Pudding is a delicious, easy, and economical breakfast to make after a big event- especially since leftover, slightly stale bread is perfect!
I love recipes that use up leftovers and help us reduce our waste. I am terrible about planning and sometimes end up with far more food than I intend to- I’m always trying to think of a great way to use it up in a recipe that is unique and delicious.
This breakfast bread pudding is rich and slightly sweet, full of cinnamon flavor.
This bread pudding actually tastes a lot like french toast, but with decidedly less effort to make a big batch for a crowd. All you need to do is tear up the bread, mix some eggs and milk, dump it over the bread- and bake. It’s also a really fun recipe to make with kids! They love tearing the bread and stirring the egg and milk mixture, and watching the bread poof up in the oven thanks to the eggs.
This bread pudding will be nice and moist, but we liked it topped off with pure maple syrup. It was a perfect addition to this delicious breakfast dish! You could also smother it in jam or compote, add fresh fruit to the mix, or eat it as-is.
- 6 small sandwich rolls- preferably 3-6 days old (not moldy but stale is great)
- 4 eggs
- 1 cup of milk
- 2 teaspoons cinnamon
- 1 cup sugar
- 1 tsp vanilla extract
- Grease or butter a casserole dish generously and preheat over to 350 degrees.
- Tear rolls into small 1" bits. These don't need to be uniform, and don't stress if some are bigger than others. Place into casserole dish.
- In a large bowl, mix eggs, sugar, cinnamon, vanilla and milk.
- When well mixed, pour over bread in casserole dish.
- Bake at 350 for 35-40 minutes, until golden brown and puffy.
- Serve hot with syrup or on its own- bread pudding will deflate the longer it is out of the oven.