Oatmeal Breakfast Bread Pudding

Assemble the recipe the night before and refrigerate it. Makes breakfast a breeze.

Try different spices like cardamom, ginger, or cloves for a unique flavor.

Serve the bread pudding with maple syrup, fruit compote, or yogurt.

For a crispy top, broil the bread pudding for a few minutes at the end of baking.

Try adding chopped nuts or seeds to the bread pudding for added texture. Or, use seeded day-old bread.

Try adding grated apples, mashed bananas, or pureed pumpkin for variety.

Drizzle a glaze or icing over the top for a dessert-like option.

For a decadent version, swap out the milk for half-and-half or cream for a richer custard.

What kind of bread should I use for the oatmeal breakfast bread pudding?

Sturdy bread like French bread, brioche, or challah works best as they hold their texture when soaked in the custard mixture. But you can also use sandwich bread if that's all you have on hand (although you may want it a bit more dry than day-old so it holds it shape better).

Can I use instant oatmeal in this recipe?

Instant oatmeal can be used in a pinch, but rolled oats or old-fashioned oats will provide a better texture and flavor.

What can I substitute for milk if I am lactose intolerant?

You can use almond milk, coconut milk, or any other non-dairy milk as a substitute. Just make sure it is unsweetened for this recipe.

Do I have to use dried currants or raisins?

No, the currants or raisins are optional. You can omit them entirely or substitute with chopped nuts, dried cranberries, or other dried fruits. You could even use chocolate chips.

How can I make this recipe more savory?

To make a savory version, omit the sugar and vanilla extract, then add savory herbs, cheese, and cooked bacon or sausage instead.

Can I prepare this dish the night before?

You can assemble the bread pudding the night before, cover it with plastic wrap, and refrigerate it. Bake it the next morning.

How should I store leftovers?

Store leftovers covered in the refrigerator for up to 2 days. Reheat in the oven or microwave before serving.

Can I freeze the oatmeal breakfast bread pudding?

You can freeze the bread pudding once baked. Cool it completely, then wrap tightly in plastic wrap and aluminum foil before freezing for up to 2-3 months. Thaw the bread pudding overnight in the refrigerator, then reheat it in the oven at a low temperature until warmed through.

9x13-inch Baking Dish: For baking the breakfast bread pudding in the oven. Make sure to grease the baking dish beforehand to prevent sticking.

Large Bowl: Used for combining the day-old bread cubes and oatmeal before adding the wet ingredients. Make sure the bowl is large enough to comfortably mix all the ingredients together.

Second Bowl: For combining the egg mixture before adding it to the bread cubes and oats.

Whisk: For whisking together the eggs, milk, sugar, vanilla, and cinnamon until frothy before combining with the bread cubes.

Measuring Cups and Spoons: For accurately measuring the ingredients such as oatmeal, milk, sugar, vanilla extract, cinnamon, and dried currants or raisins.

Cooling Rack: Optional for letting the breakfast bread pudding cool slightly before serving. This prevents the bottom from becoming soggy by allowing air to circulate around the dish.

Bacon and Eggs: Because what pairs better with a comforting breakfast dish than classic bacon and eggs? The savory, crispy bacon and rich, creamy eggs will add a perfect balance to the sweetness of the bread pudding.

Fresh Berries: The tartness of fresh berries will cut through the richness of the bread pudding.

Maple Syrup: Drizzle some rich, amber maple syrup over the top of your bread pudding for a touch of sweetness.

Greek Yogurt: A dollop of tangy Greek yogurt on the side will provide a creamy contrast to the hearty bread pudding. Plus, the extra protein will help keep you full all morning.