This incredible breakfast bread pudding recipe is filled 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.
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.
This breakfast bread pudding recipe is ideal if you have leftover or stale bread. In the case of this particular bread pudding, 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.
How To Make Breakfast Bread Pudding
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.
Other ingredients in breakfast bread pudding:
- heavy cream (or double cream)
- brown sugar
- maple syrup
- diced apples
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 croissants.
Tuck diced apples and chopped pecans between the cubes of bread, then add bits of butter to the top.
Heat the oven to 350 degrees F (177 degrees C).
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.
Bake in the oven for 30 minutes.
Pro Tip: When making a custard-like dish, I use a water bath, also called a bain marie. The reason for using a water bath is to prevent the custard from drying out too quickly. 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.
Carefully remove pans from the oven. Remove the smaller baking dish from the larger pan. Place on rack to cool.
The bread pudding bakes in the oven for about 30 minutes.
For this easy breakfast bread pudding recipe, I use a 5-inch baking dish. For best results use a baking dish of similar size.
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Other Single Serving Breakfast Recipes
Other Ways To Use Leftover Bread
Croissant Breakfast Bread Pudding Recipe
- 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
- ⅛ 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.
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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