Cinnamon-Swirl Pecan-Crunch Breakfast Bread Pudding

About 1 year ago, I made bread pudding for the first time.
And I didn’t know what bread pudding was. It just looked good on the picture ;-).

I loved it.
Which is normal since I love any breakfast served with maple syrup.
And I love french toast. And let’s face it, bread pudding is practically the same as french toast.

Cinnamon-Swirl Pecan-Crunch Breakfast Bread Pudding

Adaptation of “Cinnamon-Swirl Breakfast Bread Pudding”, Cosmopolitan, October 2009

Print recipe


  • 4 eggs
  • 1 1/2 cups milk
  • 3 tbsp brown sugar
  • 1/2 tsp pure vanilla extract
  • 1/2 tbsp cinnamon
  • 1/2 loaf day-old crusty bread
  • 1/3 cup pecans, chopped
  • Nonstick cooking spray or oil
  • Maple syrup

Directions: Cut the bread into cubes. In a large bowl, whisk eggs and milk. Add the brown sugar, vanilla and cinnamon and whisk until incorporated. Stir the bread and pecans in the egg mixture until coated.
Coat 2 bread pans with cooking spray or a little oil. Pour in the bread pudding and sprinkle with more cinnamon if desired. Cover with foil and let sit in the refrigerator overnight.
In the morning, preheat oven to 350°F. If your bread pans are in glass, make sure to let them sit on the counter a little so that they do not break from the change of temperature.
Bake, covered, for 30 minutes. Remove foil and bake an additional 15 minutes. Serve with maple syrup.

Serves 6

Start by cutting your bread into cubes.


Now whisk eggs and milk & add in brown sugar, vanilla and cinnamon.

Stir in the bread and pecans. Coat well.

Oil 2 bread pans and pour in the bread pudding.

Cover with foil and let sit in the fridge overnight.
In the morning, bake at 350°F for 30 minutes covered and 15 minutes uncovered.
Enjoy with maple syrup!

This bread pudding is amazing! The cinnamon gives a great flavor and the pecans add a great crunch. It is as good as a leftover, which is perfect for me! Just reheat in the microwave (or the oven if you don’t use the microwave) and you have an other delicious breakfast!

In other news, I am looking for someone who would like to write a guest post for February 22. Subjects include recipes (vegetarian), healthy eating, kitchen tricks…
If you would be interested, please send me an email at and tell me what you would like to write about!



  1. Melissa@EyesBigger says

    I've never had bread pudding for breakfast before but now your post tells me it's allowed so I'm gonna start! 😉

  2. Laury@TheFitnessDish says

    You are torturing me here. This looks SO good! I bought some bread that is not frozen for the first time today. I was in the mood for "fresh" bread. But it's the kind that will go bad MUCH faster than I will eat it. Now I have something to do with it when it's stale! Thanks!

  3. Steph says

    Ooh! I could easily go for some of this right now! I totally agree with you about the relationship between french toast and bread pudding. They're twins

  4. Ang says

    This dish looks amazing. I'm a very picky bread pudding person, but for breakfast, this is perfect. And that maple syrup to swirl every bite in, man oh man.

  5. Kate @ says

    Bread pudding is so good… I actually look forward to the bread getting stale so I can make some bread pudding! :)

  6. Anonymous says

    How any cups of cubed bread are you supposed to wind up with? Or, how many ounces was the half a loaf of bread (or even the whole loaf weight)?


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