Easy Egg Bread Pudding

(This post is sponsored by Nellie’s Free Range)

Got some leftover Easter bread lying around? No worries, let’s turn it into a delightful treat! This egg bread pudding is a breeze to whip up. My daughter adores it!

Just make sure to use high-quality eggs like Nellie’s Free Range Eggs for that extra richness and flavor. Nellie’s hens are Certified Humane Free Range, meaning they live happy lives outdoors, and you can see and taste the difference this lifestyle makes in their eggs.

Easy Egg Bread Pudding

Transform stale bread into this delicious egg bread pudding

Course Dessert
Prep Time 15 minutes
Cook Time 45 minutes
Servings 8
Author whiteblankspace


  • 10 oz stale bread Easter bread, Challah bread, or brioche
  • 4 Nellie’s Free Range Eggs
  • 1 1/2 cups milk
  • 1/2 cup maple syrup
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 4 tbsp Nellie’s Free Range unsalted butter melted
  • a pinch of salt
  • 1 can sliced pears drained


  1. Preheat oven to 350 F. Grease a small (2 quart) baking dish with butter.
  2. Tear bread into smaller pieces and place them into the dish.
  3. In a bowl, whisk eggs. Mix in milk, maple syrup, cinnamon, vanilla extract, 3 tbsp of melted butter, and salt.
  4. Pour the mixture on top of the bread. Gently press the bread into the egg mixture so all pieces are soaked.
  5. Place pear slices on top of the bread. Drizzle the remaining 1 tbsp of butter over the pear slices.
  6. Cover the baking dish with aluminum foil and bake for 20 minutes. Uncover the foil and bake for an additional 25 minutes. Let it sit for 10 minutes before serving.

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