Breakfast Fruit Bread Pudding

Breakfast Fruit Bread Pudding

5 Reviews
From: EatingWell Magazine March/April 2012

Studded with strawberries, this breakfast recipe is a cross between a baked French toast and a dessert bread pudding. Swap in almost any fruit depending on what's in season. Although we typically advocate using whole-grain bread, we stuck with challah for this recipe, because the results are so luscious.

Ingredients 10 servings

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  • 1 pound day-old challah or other egg bread, cut in 1/2-inch slices
  • 5 cups sliced strawberries or other berries, halved if large
  • 5 large eggs
  • 3 large egg whites
  • 2 cups low-fat milk
  • 1 cup half-and-half
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup honey
  • Confectioners’ sugar for garnish


  • Active

  • Ready In

  1. Coat a 9-by-13-inch baking dish with cooking spray. Cut bread in half on the diagonal to get somewhat triangular pieces. Place half the bread decoratively in the bottom of the prepared pan, nestling and trimming to fit as necessary. It's OK if there are spaces between the slices. Spread berries over the bread. Cover with the remaining bread, trimming to fit as necessary.
  2. Whisk eggs, egg whites, milk, half-and-half, vanilla and salt in a large bowl until thoroughly blended. Whisk in honey until completely incorporated. Pour the mixture over the bread. Let stand for 1 hour to allow the bread to soak up the liquid, pressing the bread down into the liquid a few times to help it absorb more. (Alternatively, cover with plastic wrap and refrigerate for up to 12 hours, pressing on the bread a few times while it sits.)
  3. Position rack in lower third of oven; preheat to 350 °F. (If the pudding was refrigerated, remove the plastic wrap and let stand at room temperature while the oven preheats.) Cover the pan loosely with foil and set it on a rimmed baking sheet.
  4. Bake for 30 minutes. Remove the foil and continue baking until bubbling and the pudding is just set, about 1 hour more. Let stand about 10 minutes before serving (most of the liquid will be absorbed by the bread as the pudding rests). Serve dusted with confectioners' sugar, if desired.
  • Make Ahead Tip: Prepare through Step 2, cover and refrigerate for up to 12 hours.

Nutrition information

  • Per serving: 304 calories; 9 g fat(4 g sat); 3 g fiber; 46 g carbohydrates; 11 g protein; 95 mcg folate; 127 mg cholesterol; 22 g sugars; 14 g added sugars; 421 IU vitamin A; 49 mg vitamin C; 158 mg calcium; 2 mg iron; 315 mg sodium; 345 mg potassium
  • Nutrition Bonus: Vitamin C (82% daily value), Folate (24% dv), Calcium (16% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 1 1/2 starch, 1/2 fruit, 1 other carbohydrate, 1 medium-fat meat, 1 fat

Reviews 5

May 12, 2014
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By: TracyVision
Not as good as it sounds I really wanted to like this. I love bread pudding and French toast is a favorite. What could be better than combining them? Well, regular old French toast with strawberries on top, for one. This baked up nicely and it looked fantastic in the pan, but there was no big flavor payoff. The berries disintegrated during baking. All those beautiful strawberries would have been better showcased macerated with the honey and drizzled over the top. And while it got nicely browned the bread would have been tastier had it been grilled like traditional French toast. And it took 2.5 hours start to finish to boot. Save yourself the time and trouble and just make french toast.
February 14, 2014
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By: &rea\'s Profile
Great for breakfast or dessert Made this twice now and prepping another tonight - stupendous for brunch, not fussy, adaptable to a variety of fruits and didn't notice at all when I replaced the dairy with almond milk for a lactose intolerance. Pros: make ahead, easy, delicious Cons: none!
March 23, 2013
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By: EatingWell User
Delicious! This was delicious, I added bananas just because I could. This turned out amazing, nice and fluffy and just plain delicious! Even my husband loved it and he's not a fan usually. We definitely over indulged on the portions sizes though, would need something on the side to fill out a meal for us if we went with suggested portion sizes. Will make this again. Pros: Tasted awesome Cons: portions are a little small
August 13, 2012
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By: EatingWell User
First healthy dessert I have ever made I used ripe peaches in this and was concerned because the fruit usually doesn't cook well without sugar. I really wanted something that was tasty and easy but healthy, I found this recipe and it tasted amazing. It wasn't heavy after dinner and the sweetness of the peaches and honey were out of this world. I am already planning my fall bread pudding recipes to try with the apples and cinnamon. Pros: Lots of flavor despite no sugar Cons: My company didn't leave leftovers
July 13, 2012
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By: EatingWell User
Gross Way to make the healthy version be totally gross! NOBODY ate this at my house. Pros: Sounds good Cons: Isnt good