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A City Boy Making His Way in the Country

A “Flexible” Bread Pudding Recipe

I hate the idea of bread pudding but love the taste of it. Because of this, I usually don’t make it. But in a bind the other day for a breakfast recipe, I whipped up a batch of individual cinnamon roll bread puddings. And they turned out delicious!

Below is a recipe. It’s one part common sense, one part experimentation.


“Flexible” Bread Pudding – 4 individual servings

  • 4 servings of a tasty, somewhat sturdy bread product. For example, one cinnamon roll per person. You could also try various other pastries, donuts, cakes or other yummy things. (This is where the experimentation comes in.) ((And if you’re super brave, you could make it instead of buying it!))
  • 2 eggs
  • 1 1/2 cups milk
  • 1 teaspoon vanilla
  • 1/2 stick butter
  • Some form of dried fruit to sprinkle on top – use what you love – dried cherries, apricots, cranberries – it’ll all work!
  • **If your bread product doesn’t have any cinnamon, nutmeg or other spice put a few dashes of something in.
  • **Optional: a little butter.


  1. Preheat your oven to 350 degrees.
  2. Chop up your bread product and fill 4 individual ramekins. Be sure to stuff those little dishes! Don’t be afraid to smoosh stuff up, it’ll all be ok.
  3. Melt your butter.
  4. Combine eggs, milk, vanilla and butter in one container and whisk together. (Add your spices to this mixture if you’re using them.)
  5. Divide the mixture evenly between the 4 ramekins. You should see liquid all the way to the top. If you don’t, add a little milk until you get there.
  6. Sprinkle your dried fruit of choice on top, ensuring items are tastefully placed for maximum WOW factor.
  7. At this point, you could add a small pat of butter to the top of each dish. Or you could add it half what through, or right at the end. I usually go with half-way.
  8. Put your bread puddings on a baking sheet and pop them in the oven.
  9. Wait 30 minutes.
  10. The kitchen should smell delicious. Puddings are done when they look as though they’ve set-up – this means while there might be molten bubbling liquid, your original egg mixture is not runny. They should also rise a bit. This is another sign of doneness. I usually just leave the oven light on and at 10 minutes to go, check in on them every few minutes.
  11. If this is for a dessert, scoop some ice cream over top and serve. If it’s for breakfast, pour a little maple syrup on top.


Remember, I’m no chef. This recipe is meant to be played with – add or subtract as you see fit.

You could throw some chocolate chips in the mix, add some pre-cooked sausage or get rid of the dried fruit. It’s your bread pudding, not mine. Enjoy it!

Comments (2)

2 Responses to A “Flexible” Bread Pudding Recipe

  1. Avril says:

    This look delicious and simple enough for me to do! Can I pin it?

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