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Breakfast Bread Pudding

This incredible breakfast bread pudding is made with bits of sweet apples and pecans. Perfect for breakfast or dessert and can be ready in minutes! This bread pudding recipe can serve one or two people.

A spoonful of breakfast bread pudding from a small baking dish

I don't know of anything better to wake up to than this apple and pecan filled breakfast bread pudding. Unlike many breakfast bread puddings or breakfast casseroles, you don't have to mix the ingredients together overnight.

In fact, when you're ready to enjoy this bread pudding, simply mix the liquid ingredients together and pour it over torn pieces of bread.

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A closeup of a small baking dish of breakfast bread pudding with bits of apples and pecans scattered on top.

Best Bread To Use

This breakfast bread pudding recipe is ideal if you have leftover or stale bread. In the case of this recipe, I had a couple of standard sized croissants I decided to use. Actually, any type of thick bread will work. 

Bread pudding isn't complicated - it's simple. It's proof that leftover bread, in this case croissants, can be transformed into an amazing breakfast without a whole lot of work.

RELATED: 20 Single Serving Breakfast Recipes Worth Waking Up To


See recipe box below for ingredient amounts and full recipe instructions.

  • croissants (See notes below)
  • milk
  • egg
  • heavy cream (or double cream)
  • brown sugar
  • maple syrup
  • vanilla
  • sugar
  • cinnamon
  • diced apples
  • pecans
  • butter

Pro Tip: I used two croissants in this bread pudding recipe and sliced them into cubes. It was the perfect amount to fill my small baking dish.

If you don't have croissants, feel free to use a different kind of bread; rolls, sourdough, and french bread are personal favorites. Use about 2 cups of cubed bread.

How To Make Breakfast Bread Pudding

  1. In a bowl, whisk together milk, an egg, a splash of cream, a little brown sugar, maple syrup, a touch of granulated sugar, vanilla, and cinnamon. Pour the liquid over the bread.
  2. Tuck diced apples and chopped pecans between the cubes of bread, then add bits of butter to the top.
  3. Heat oven to 350 degrees F (177 degrees C).
  4. Make a water bath. Boil a kettle of water. Place the baking dish with the bread pudding in a larger roasting pan. Pour boiling water into the larger pan until it reaches halfway up the sides of the bread pudding dish.
  5. Bake in the oven for 30 minutes.
  6. Carefully remove pans from the oven. Remove the smaller baking dish from the larger pan. Place on rack to cool.

What Is A Water Bath?

A water bath, or a bain-marie, is a dish of water used to bake recipes requiring gentle, even heat. It insulates the dish so that it doesn't overcook. Please don't be put off by this, it's incredibly easy. You will need to find a pan that will comfortably hold your small baking dish while maintaining an inch or more of space around the sides for the water. A small to medium-sized roasting pan works well.

A partially eaten breakfast bread pudding made with bits of croissants on a tray.

Ways To Use Leftover Ingredients

If you have any ingredients left over from this breakfast bread pudding recipe you might like to consider using them in any of these single serving and small batch recipes:

For this easy breakfast bread pudding recipe, I use a 5-inch baking dish. For best results use a baking dish of similar size.

If you would like additional information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.

For examples of the dishes used at One Dish Kitchen, please visit our Store page.

Other Single Serving Breakfast Recipes

Other Ways To Use Leftover Bread

Croissant Breakfast Bread Pudding For One | One Dish Kitchen

Croissant Breakfast Bread Pudding For One

Prep Time: 15 minutes
Cook Time: 30 minutes
Cool: 5 minutes
Total Time: 50 minutes
Course: Breakfast
Cuisine: French
Keywords: bread pudding
Servings: 1 serving
Calories: 634kcal
Author: Joanie Zisk


  • 2 standard sized croissants , cut into cubes
  • 6 tablespoons milk
  • 1 large egg
  • 2 tablespoons heavy cream
  • 2 tablespoons brown sugar
  • ½ tablespoon maple syrup
  • ½ teaspoon vanilla
  • ½ teaspoon sugar
  • pinch cinnamon
  • ¼ cup peeled, diced apples
  • cup pecans
  • ¼ tablespoon butter , cut into bits


  • Place the cubed croissants into a 5-inch baking dish coated with baking spray or butter.
  • In a small bowl,whisk together the milk, egg, cream, brown sugar, maple syrup, and vanilla. Pour over bread.
  • Mix together the sugar and the cinnamon in a small bowl. Sprinkle on top of the bread pudding.
  • Scatter the diced apples and pecans on top of the cubes of bread and gently insert them between the cubes.
  • Top with the bits of butter.
  • Heat the oven to 350 degrees F (177 degrees C).
  • Boil a kettle of water. Place the baking dish with the bread pudding in a larger roasting pan.
  • Pour boiling water into the larger pan until it reaches halfway up the sides of the bread pudding dish.
  • Bake in the oven for 30 minutes.
  • Carefully remove pans from the oven. Remove the smaller baking dish from the larger pan. Place on rack to cool.


You can use any type of bread in this recipe. Use 2 cups of cubed bread.


Serving: 1serving | Calories: 634kcal | Carbohydrates: 45g | Protein: 12g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 262mg | Sodium: 172mg | Potassium: 269mg | Fiber: 1g | Sugar: 40g | Vitamin A: 1020IU | Vitamin C: 1.4mg | Calcium: 192mg | Iron: 1.3mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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About The Author

41 thoughts on “Breakfast Bread Pudding”

  1. With that hot water I would not call this child friendly. My mother always made the best bread pudding and she never ever used hot water with it. Since I am sight impaired, when it came to the water you lost me. I cannot safely handled it but it sure sounds good.

  2. 5 stars
    Have not tried it yet and have no croissants on hand. So I plan to bake a tube of the refrigerated “croissant” rolls and use maybe 4 of them because they are little = and make it in my brand new 3 quart size Insta Pot, Jackie

  3. 5 stars
    Just wonderful! Made it earlier this week and both my husband and I really liked it. The apples and the pecans added texture. I had large croissants and only had to use one. Highly recommend.

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