Healthy Eating for Your Active Lifestyle

Honey Berry Breakfast Bread Pudding

Recipe details

Servings: 6
Time: A day or more

Assemble this in the evening; let it soak in the refrigerator overnight and in the morning you’re ready to bake up a fabulous breakfast with assistance of the any day magic of cream.


  • 8 cups (2 l) cubed white or
  • whole grain bread (about 1 lb/500 g)
  • 2 cups (500 ml) frozen mixed berries
  • 6 eggs
  • 1 1/2 cups (375 ml) 10% half-and-half or
  • 18% table cream
  • 1/4 cup (50 ml) liquid honey
  • 1 tsp (5 ml) vanilla extract
  • 1/2 tsp (2 ml) ground cinnamon
  • Warm honey


  1. Spread bread cubes in a buttered 13×9-inch (33 by 23 cm) or 10-inch (25 cm) glass baking dish. Sprinkle berries over bread.
  2. In a large measuring cup with a spout or a bowl, whisk eggs until frothy. Whisk in cream, honey, vanilla and cinnamon; pour evenly over bread mixture. Cover with plastic wrap and refrigerate overnight.
  3. Pre-heat oven at 350°F (180°C).
  4. Let pudding stand at room temperature while preheating oven. Bake, uncovered, for 30 to 40 minutes or until golden, puffed and a knife inserted in centre comes out clean. If top is browning too quickly, cover loosely with foil. Serve drizzled with more honey.

Use hearty, bakery-style bread for the best texture. Pre-sliced, packaged sandwich breads tend to be too soft and airy.


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Honey Berry Breakfast Bread Pudding

Dairy Farmers of Canada

Nutrition Information

per serving

Calories 314
Protein 14 g
Carbohydrate 41 g
Fat 11 g
Fibre 5 g
Sodium 341 mg
Calcium 135 mg