Healthy & Easy Bread Pudding Breakfast

Old fashioned bread pudding is one of my absolute favourite desserts, an all time classic – so when Abril suggested we develop healthy bread pudding breakfast casserole … I was extremely excited!

The chance to have dessert for breakfast, AND it still be healthy? Now that’s something I can’t refuse!

And sure enough, it did not disappoint.

Torn bread soaked in sweet custard, with juicy blueberries and raspberries, then baked to perfection in a personal pot. Crispy on top, soft in the middle. Add a dollop of creamy greek yogurt and breakfast is served!

Bread pudding breakfast: pudding your health first

Bread pudding might not be the first thing you associate with healthy eating. But the reason we think this is the best bread pudding recipe ever is because it is also a healthy bread and butter pudding!

We’ve lowered the unhealthy aspects and elevated the healthy to make a simple bread and butter pudding recipe that can be eaten as part of a weight loss journey or general healthy diet.

How have we done that?

First of all, easy peasy, we’ve swapped white bread for whole grain bread, because wholegrain foods are healthier overall than refined grains.

Second of all, we’ve monitored the levels of sugar and fat, using only the least sugar and milk necessary. Overall, a portion of our bread pudding breakfast contains 15g fat, and 22g sugar, which isn’t too bad at all!

We’ve also incorporated fresh blueberries and raspberries instead of the traditional raisins. Fresh fruit is always a good shout for breakfast – lots of nutrients!

Last but not least, we have focussed on the protein potential of bread pudding. Of course, it contains eggs, but not all that many, so we serve it with a dollop of greek yogurt, which brings the protein levels up to 23g per serving.

Not to mention being a delicious, fresh and cool accompaniment.

If you like the way we’ve health-ified bread pudding, check out how we made healthy oat and banana pancakes, healthy French toast, healthy chocolate pudding or check out our weight loss meal plans, to find out how we’ve health-ified everything else!

How to make bread pudding from scratch

If you’ve been wondering how to make bread pudding from scratch, then look no further – this easy bread pudding recipe takes just 20 minutes.

We knew we had to make this a simple bread pudding recipe, because no one wants to be faffing about when it comes to breakfast.

Just mix the eggs, milk, sugar and spices in a bowl, add the bread, fruit and seeds, separate into single serving bowls and bake! Easy-peasy, simple-pimple.

20 minutes later and you have a hot bowl of blueberry bread pudding breakfast on your table!

We haven’t tried this with gluten free bread, but if you do, please let us know how it turns out!

This could also be a challenge to vegan-ise, due to the importance of eggs, but by all means give it a go with your favourite milk substitute (we like full fat coconut!) and a liquid egg replacement like those explored here, and let us know how it goes!

Does bread pudding need to be refrigerated? If you want to keep it to eat later, we would recommend only keeping it out of the fridge for 1 day maximum. You can refrigerate it for 2-3 days, but it might dry out a bit.

Any longer than that and it’s best to freeze it then heat it up in the oven – it will come out as soft and creamy as if it was fresh!

Bread Pudding Breakfast

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5 from 7 votes

Looking for a new breakfast treat? Try our bread pudding breakfast – a healthy, high protein take on the classic dessert!

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Prep Time:5 minutes minutes

Cook Time:15 minutes minutes

Total Time:20 minutes minutes

Servings:2

Calories:414kcal

Author: Abril Macías

Ingredients

• 2 eggs
• ¾ cup milk of choice (we like soy or oat milk)
• 1 ¾ tbsp sugar
• 1 tsp vanilla extract
• ½ tsp cinnamon
• 4.5 oz wholegrain bread (old, but you can use fresh too)
• 5 tbsp blueberries/raspberries
• 2 tbsp almonds (sliced)
• 4 tbsp low fat Greek yogurt (for serving)

US CustomaryMetric

Instructions

• Preheat the oven to 250 C / 480 F.
• In a medium bowl add the eggs, milk, sugar, vanilla extract and ground cinnamon. Mix until fully combined.
  2 eggs, ¾ cup milk of choice, 1 ¾ tbsp sugar, 1 tsp vanilla extract, ½ tsp cinnamon
• Add bread that has been torn into about 1 inch pieces, blueberries/raspberries and seeds or almonds. Mix until you see that all the bread pieces are in touch with the liquid.
  4.5 oz wholegrain bread, 5 tbsp blueberries/raspberries, 2 tbsp almonds
  
• Brush a small baking mould with oil or give it a light coating with oil spray. Transfer the bread pudding mix and spread evenly.
• Bake for 10 minutes in the middle rack of the oven. Then transfer to the highest rack, turn on the grill or broiler setting at the highest temp. and bake until the bread pudding is golden brown, about 3-5 minutes.
  
• Serve bread pudding and dollop with greek yogurt.
  4 tbsp low fat Greek yogurt

NOTES

Tips: Great recipe to use up old bread!

Make-ahead? Yes, works well!

Freezable? Yes, it holds up nicely!

Looking for more delicious breakfasts?

• Sweet & Nutty Bulgur Porridge with Stewed Rhubarb
• High Protein & Creamy Greek Yogurt with Raspberry Compote
• Rich & Healthy Avo Toast with Cottage Cheese
• Updated Classic Silken Tofu Omelette
• Crispy Crunchy Breakfast Pear Crisp

Nutrition

Nutrition Facts

Bread Pudding Breakfast

Amount per Serving

Calories

414

% Daily Value*

Fat

 

14

g

22

%

Saturated Fat

 

3

g

19

%

Trans Fat

 

0.01

g

Polyunsaturated Fat

 

4

g

Monounsaturated Fat

 

6

g

Cholesterol

 

165

mg

55

%

Sodium

 

407

mg

18

%

Potassium

 

452

mg

13

%

Carbohydrates

 

51

g

17

%

Fiber

 

7

g

29

%

Sugar

 

21

g

23

%

Protein

 

21

g

42

%

Vitamin A

 

626

IU

13

%

Vitamin C

 

10

mg

12

%

Calcium

 

322

mg

32

%

Iron

 

3

mg

17

%

* Percent Daily Values are based on a 2000 calorie diet.

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