Breakfast Bread Pudding


This bake is perfect for breakfast or brunch and it is definitely my all-time go-to. I have made this so many times and my family constantly asks me to make it over and over! As most of my recipes go, it is super simple. Enjoy!


8 snowflake or brioche rolls
5 eggs, plus 4 yolks
3 c. buttermilk
2 tbsp. vanilla extract
½ c. cinnamon sugar (recipe below)
1 c. fresh blueberries
2 tbsp butter
Pure maple syrup (optional for serving)

Cinnamon Sugar:

¾ c. brown sugar
¼ c. sugar
2 tbsp ground cinnamon

Combine the ingredients in a small bowl and whisk. Store in an airtight container for up to 3 months.

Preheat oven to 350°. Cut each of the rolls into 1-2 inch cubes and put in large mixing bowl. In a smaller bowl, whisk eggs, yolks, buttermilk, and vanilla to combine. Pour the egg mixture over the bread cubes, and gently fold until all the cubes are coated.

Coat the bottom and sides of a 13×9 glass or ceramic baking dish with butter. Put half the bread and egg mixture in the baking dish, then sprinkle with ¼ cup of the cinnamon sugar and ½ cup of the blueberries.

Add the remaining bread mixture to the baking dish, and sprinkle with another ¼ cup of cinnamon sugar and the remaining ½ cup of blueberries.

Loosely cover with aluminum foil and bake for 45 minutes. Once baked, this can sit at room temperature until ready to serve with warmed maple syrup.