Mother’s Day Breakfast Pudding: The Easiest & Best Recipe

Mother's Day breakfast pudding is the perfect way to show your love and appreciation. This warm, comforting dish is a delightful twist on classic bread pudding, offering a sweet and memorable start to a special day. Follow us on Pinterest for more delicious Mother's Day and breakfast recipe ideas! Mother's Day breakfast pudding is a sentimental favorite of mine. My grandmother used to make a similar dish every year for birthdays, and it always felt like a warm hug in a bowl. Now, I'm excited to share this tradition with you and your loved ones.

Why You Will Love This Mother’s Day breakfast pudding Recipe

This Mother’s Day breakfast pudding recipe is incredibly comforting. It’s the kind of dish that makes you want to curl up with a warm blanket and a good book. It is incredibly easy to make, and requires minimal effort. Perfect if you want create something special without spending hours in the kitchen.

The flavor profile is a beautiful balance of sweet and subtly spiced, featuring notes of cinnamon, nutmeg, and vanilla. The texture is both creamy and satisfying. This breakfast pudding is special because it’s more than just a meal; it’s a heartfelt gesture. It brings people together and creates lasting memories. It’s also incredibly versatile. Serve it warm with fresh berries, a drizzle of maple syrup, or a dollop of whipped cream. The possibilities are endless. You could also adapt the recipe by adding ingredients you already have on hand. Don’t have the right kind of bread? Use Vegan Waffle Recipe instead.

Ingredients Needed for This Mother’s Day breakfast pudding Recipe

For the Pudding:

• 6 cups cubed challah bread (or brioche)
• 4 large eggs
• 2 cups milk
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of salt
• 2 tablespoons butter, melted (for greasing)

Optional Toppings:

• Fresh berries (strawberries, raspberries, blueberries)
• Maple syrup
• Whipped cream
• Powdered sugar

How to Make This Mother’s Day breakfast pudding Recipe

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with the melted butter.
2. In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt. Make sure everything is well combined.
3. Add the cubed challah bread to the bowl and gently toss to coat. Ensure that all the bread pieces are soaked in the egg mixture. Let it sit for 1520 minutes to allow the bread to absorb the liquid.
4. Pour the bread mixture into the prepared baking dish, spreading it evenly.
5. Bake for 4550 minutes, or until the pudding is golden brown and set. A knife inserted into the center should come out clean. Check regularly around the 40 minute mark to avoid burning.
6. Remove from the oven and let it cool for a few minutes before serving.

7. While the pudding is baking you can use this time to prepare any optional toppings you desire. This Breakfast pudding would be a delicious partner with Protein Cookie Recipe. A little something for an extra treat.
8. Serve warm with fresh berries, maple syrup, whipped cream, or a dusting of powdered sugar, as desired. Serve immediately.

How to Serve This Mother's Day breakfast pudding Recipe

Serving this Mother's Day breakfast pudding is a delightful experience. Serve it warm, straight from the oven, for a comforting and satisfying treat. Pairing it with fresh, seasonal berries like strawberries, raspberries, and blueberries adds a burst of freshness and color.

A drizzle of pure maple syrup enhances the sweetness and adds a touch of richness. A dollop of freshly whipped cream creates a luxurious and decadent experience. For plating, consider individual ramekins for an elegant presentation, or simply slice and serve from the baking dish. For a savory kick with your serving, try some Hamachi Crudo along side.

How to Store This Mother's Day breakfast pudding Recipe

To store leftover Mother's Day breakfast pudding, let it cool completely to room temperature. Then, cover the baking dish tightly with plastic wrap or transfer the pudding to an airtight container.

Refrigerate for up to 34 days. This pudding can also be frozen for up to 2 months. Wrap it tightly in plastic wrap, then in foil, before freezing. To reheat, thaw in the refrigerator overnight and then bake at 350°F (175°C) until warmed through, or microwave individual portions.

Tips to Make This Mother's Day breakfast pudding Recipe

For ingredient swaps, you can use gluten free bread for a glutenfree version, or try almond milk for a dairy free alternative. For success, make sure the bread is adequately soaked in the egg mixture, which is key for a moist and flavorful pudding.

A common mistake is rushing the soaking process. Patiently allow the bread to absorb the liquid. For pro tips, consider adding a layer of sliced almonds or pecans on top before baking for a nutty crunch. A little zest of orange can add a refreshing citrus note, too.

Helpful Notes for This Mother's Day breakfast pudding Recipe

Challah bread is a traditional Jewish egg bread and is a great choice for this pudding due to its rich flavor and soft texture. Brioche bread also works wonderfully.

When selecting bread, make sure it's slightly stale, as it will absorb the custard better. If your bread is too fresh, you can dry it out by leaving it out overnight. For this recipe, a 9×13 inch baking dish is ideal, but you can also use individual ramekins for single servings.

Variation of This Mother's Day breakfast pudding Recipe

For seasonal twists, consider adding pumpkin puree and pumpkin pie spice in the fall, or lemon zest and blueberries in the spring. Other optional versions include adding chocolate chips for a decadent treat, or dried cranberries and orange zest for a festive holiday flavor.

For creative modifications, add a layer of cream cheese filling in the middle for a cheesecake style pudding, or top with a streusel topping for added crunch.

Frequently Asked Questions

Conclusion

I hope you enjoy making this Mother's Day breakfast pudding as much as I do! It's a simple yet heartfelt way to show your love and appreciation. This bread pudding is more than just a recipe. It encapsulates the memories, connection, and the joy of sharing a delicious meal with loved ones. So gather your ingredients, preheat the oven, and get ready to create something truly special. Let me know if you have any questions or how it turns out in the comments below! I'm sure this Mother's Day breakfast pudding will be a hit!

Mother’s Day Breakfast Pudding: The Easiest & Best Recipe

A warm and comforting Mother’s Day breakfast pudding with challah bread, creamy custard, and a hint of spice.

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 8 servings
Category: Breakfast
Cuisine: American

Nutrition:
Calories: 320
Protein: 8g
Carbs: 40g
Fat: 15g

Ingredients

• 6 cups cubed challah bread
• 4 large eggs
• 2 cups milk
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of salt
• 2 tablespoons butter, melted (for greasing)

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish with melted butter.
2. In a large bowl, whisk together eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt.
3. Add cubed challah bread to the bowl and toss to coat. Let sit for 1520 minutes to allow bread to absorb the liquid.
4. Pour bread mixture into the prepared baking dish, spreading evenly.
5. Bake for 4550 minutes, or until the pudding is golden brown and set. A knife inserted into the center should come out clean.
6. Remove from the oven and let cool for a few minutes before serving.
7. Serve warm with fresh berries, maple syrup, whipped cream, or powdered sugar, as desired.

Notes

• For best results, use slightly stale challah or brioche bread.
• You can add other fruits or nuts as desired.
• The pudding can be prepared ahead of time and baked in the morning.