My fascination with bread pudding started during my culinary school days when we’d transform day-old bread into something magical. This maple oatmeal version became my personal favorite after experimenting one snowy weekend in my Asheville cabin. There’s something deeply nostalgic about the way the hearty oats and maple flavors come together that reminds me of childhood breakfasts, but with a sophisticated twist that satisfies my chef’s palate.
Maple Oatmeal Breakfast Bread Pudding
A hearty breakfast bread pudding combining wholesome oats with rich maple flavor, creating a make-ahead morning meal that's both nourishing and indulgent.
Prepare the Bread Mixture
Grease a 9x13-inch baking dish. Place the cubed bread and rolled oats in the baking dish, distributing evenly. If using nuts or dried fruit, scatter them throughout the bread mixture.
Make the Custard
In a large bowl, whisk together milk, eggs, maple syrup, melted butter, vanilla extract, cinnamon, nutmeg, and salt until well combined. Pour this mixture evenly over the bread and oats, ensuring all pieces are moistened.
Soak the Bread
Press the bread down gently to help it absorb the liquid. Cover the dish with plastic wrap and refrigerate for at least 30 minutes or overnight. This step is crucial for the bread to fully absorb the custard mixture.
Prepare for Baking
When ready to bake, preheat the oven to 350°F (175°C). Remove the dish from the refrigerator and let it stand at room temperature while the oven heats. Uncover the dish before baking.
Bake to Perfection
Bake in the preheated oven for 45-50 minutes, until the pudding is puffed, set in the center, and golden brown on top. A knife inserted in the center should come out mostly clean, with just a few moist crumbs.
Serve Warm
Let the bread pudding cool for 10 minutes before serving. Drizzle with additional maple syrup if desired. Leftovers can be refrigerated and reheated in the microwave with excellent results.
OATMEAL Bread Pudding - Breakfast Recipe
Learn how to make a delicious oatmeal bread pudding that's perfect for a nutritious breakfast or brunch.
This recipe brilliantly solves the eternal breakfast dilemma: it can be fully assembled the night before and baked fresh in the morning. The oats provide sustained energy while the eggs and milk add protein to keep you fueled for hours. It’s infinitely adaptable—swap dried cranberries for raisins, use any milk you prefer, or add nuts for extra protein. Perfect for busy families who still want nutritious homemade breakfasts.
Each spoonful delivers a perfect harmony of textures—soft custardy bread contrasted with chewy oats and the occasional crunch from the caramelized top. The pure maple syrup creates deep, complex sweetness that store-bought syrups simply can’t match. The aroma that fills your kitchen is worth waking up early for!
Don’t be surprised when this becomes your new go-to for holiday mornings or when guests stay over. The beauty of this bread pudding is that it feels special enough for celebrations yet simple enough for everyday breakfasts. Try it with a dollop of Greek yogurt or fresh berries for extra brightness. Your breakfast routine will never be the same after this comforting, nourishing dish enters the rotation!
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