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    Home » Recipes » Breakfast Recipes

    Published: Aug 17, 2021 Modified: Apr 11, 2023 by Nicole This post may contain affiliate links.

    Bread Pudding (with Hamburger Buns)

    Jump to Recipe Print Recipe
    promotional graphic for this recipe bread pudding with hamburger buns

    Leftover bread or buns is no longer an issue thanks to this simple bread pudding recipe. It's spiced, moist, and fluffy. You're never going to complain about the stale hamburger buns in the pantry again.

    a slice of bread pudding on a white plate with more in a round casserole dish behind it

    I can't be the only one who has kids that eat the hot dogs but not the buns, right? Or has a family that won't touch the ends of a loaf of bread because it's "too much crust"? Thankfully this recipe for bread pudding with leftover bread has saved me from wasting bread for YEARS.

    Once the bread is all cut up and soggy in an egg mixture, you can't really tell what belonged to what. But you can tell that it's going to taste great. This is one of my "mom hacks" that I swear by.

    You can even take these unwanted pieces of bread to make Oreo Bread Pudding or leftover bagels to make Blueberry Bagel Bread Pudding. There's so much possibility.

    Why This Recipe Works

    1. You can use any bread. This hot dog bun bread pudding uses any stale bread, really. I often do a mixture of hot dog buns, hamburger buns, or sandwich bread, depending on what I already have on hand.
    2. It's easy. Just whisk up some egg mixture and dice up some bread, toss it together in a pan, and bake.
    3. Simple ingredients. By repurposing leftovers like unwanted bread and adding in other simple ingredients like eggs, vanilla, sugar, and butter, we can have a frugal dish to serve for your morning meal.
    Jump to:
    • 🥘 Ingredients
    • 🍽 Equipment Needed
    • 🔪 Instructions
    • 🍴 Recipe Tips
    • ⏲️ Make Ahead Instructions
    • 💭 FAQs
    • 📖 Recipe
    • 💬 Comments

    🥘 Ingredients

    Stale bread- you can use any bread here, but I recommend sticking with day-old bread (or bead that's older than that) for the best results. Fresh bread is fine in a pinch, but may "dissolve" in the mixture.

    Butter-Adding in butter will give us a good amount of rich flavor.

    Eggs- These are the binder in the recipe, holding everything together.

    Milk- Use milk to get the egg mixture to the correct consistency so that it can nicely coat all of the bread.

    Sugars- You will want to use both granulated sugar and brown sugar for this recipe. This will make it sweeter, and give it a depth of flavor and caramelization as well.

    Spices- for a nice bit of warmth, add in some cinnamon and nutmeg.

    Vanilla extract- This is a flavor enhancer.

    Salt- This is a natural flavor enhancer.

    For the Glaze, you will need:

    Butter- Use butter to get make the icing taste incredible.

    Vanilla extract- A flavor enhancer.

    Powdered sugar- Powdered sugar is the base of the icing, making it smooth and sweet.

    Milk- Use just enough milk or water to get the icing to the correct drizzling consistency.

    🍽 Equipment Needed

    BeeyondCereal is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.

    • 8x8 Baking Dish
    • Whisk
    • Mixing Bowls
    • Measuring Cups
    • Measuring Spoons

    🔪 Instructions

    Check out how to make Bread Pudding With Hamburger Buns with these simple step-by-step instructions:

    Preheat your oven to 350 degrees F and grease the inside of an 8x8 baking dish or a 2 quart-sized casserole dish.

    Place your cubed stale bread inside the pan.

    cubed bread in a baking dish

    Drizzle melted butter over the top of the bread.

    pouring butter over cubed bread in a baking dish

    In a mixing bowl, combine all of the other ingredients until smooth and well blended.

    cinnamon egg mixture needed for bread pudding in a glass mixing bowl

    Pour the mixture over the top of the bread. Try to get it to coat as much surface space as possible.

    Lightly press down on the bread so that it's submerged into the egg mixture and becomes wet.

    hand pressing down on the cubed bread so that it soaks in more moisture

    Bake the pudding in the oven for 40-45 minutes or until a knife can be inserted and it comes out clean.

    For the glaze, melt the butter and mix with the remaining ingredients in a small bowl with a whisk. Drizzle over bread pudding and enjoy!

    bread pudding in a white casserole dish

    🍴 Recipe Tips

    Hard bread works best

    One of the best tips for making glazed bread pudding is to use already stale bread. Buying fresh soft bread for this recipe will not work as well as the three-day loaf sitting on the counter. You can speed up the stale process by simply laying bread cubes on a baking sheet and cooking them for 10 minutes at the lowest oven heat setting.

    Mix the eggs well

    Make sure that when mixing the egg mixture, you mix the eggs well enough that they aren't leaving streaks of egg whites behind. This will be noticeable in the end product and will be like you mixed scrambled eggs into your pudding. If needed, you can always use an electric mixer or blender to get a smoother finish on the egg mixture.

    You can adjust the sweetness

    You can adjust the sweetness by adding more or less sugar than what is requested. I find that this amount (in the recipe card) is perfect for being sweet but not overwhelmingly sweet. You may have a different taste preference, though so adjust as needed.

    ⏲️ Make Ahead Instructions

    Absolutely! Make this dish the night before and leave it covered in the baking dish in the fridge for up to two days before baking. If using a glass pan I recommend letting the pan sit out for 30 minutes on the counter as the oven preheats to prevent the pan from breaking as a result of cold to hot happening too quickly.

    💭 FAQs

    Can bread pudding be frozen?

    You can be stored baked bread pudding in the freezer for up to 4 months if it has not had any sauce poured over the top and it is kept well covered/wrapped. This would mean a few layers of aluminum foil, at the least.

    When is bread pudding done?

    The top of the bread should look golden brown, and the center should still have a little jiggle to it, as it's supposed to have a custard-like center. The internal temperature should reach at least 160 degrees F (because of the eggs) to be safe to eat.

    Is bread pudding a dessert?

    It can be served as a dessert or breakfast food. I often found it in the dessert section of Truck Stop Restaurant's Salad Bars, but ingredient-wise, it's basically a baked french toast casserole and, therefore, could be classified as breakfast or brunch.

    a slice of bread pudding on a white plate and a casserole dish in back and fork to the left

    More great breakfast recipes to try

    • Cinnamon Roll Monkey Bread
    • Sourdough French Toast
    • Homemade Strawberry Pop Tarts
    • Simple Crepes (with Pancake Mix)

    📖 Recipe

    a close up of a glazed slice of bread pudding on a plate
    Print Recipe
    4.85 from 13 votes

    Bread Pudding with Hamburger Buns

    Leftover bread or buns is no longer an issue thanks to this simple bread pudding recipe. It's spiced, moist, and fluffy, you're never going to complain about the stale hamburger buns in the pantry again.
    Prep Time 10 minutes mins
    Cook Time 40 minutes mins
    Total Time 50 minutes mins
    Servings: 8 servings
    Calories: 263kcal
    Cost Recipe $2.47 / Serving $0.31
    Prevent your screen from going dark

    Equipment

    • 8x8 Baking Dish
    • Whisk
    • Mixing Bowls
    • Measuring Cups
    • Measuring Spoons

    Ingredients

    • 6 cups Bread, cubed ($0.88)
    • 2-4 Tablespoons Butter, melted ($0.36)
    • 3 large Eggs, beaten ($0.32)
    • 2 cups Milk ($0.38)
    • ¼ cup Granulated sugar ($0.05)
    • ¼ cup Brown sugar ($0.04)
    • 1 teaspoon Ground cinnamon ($0.10)
    • ½ teaspoon Ground nutmeg ($0.05)
    • 1 teaspoon Vanilla extract ($0.02)
    • ¼ teaspoon Salt ($0.02)

    Glaze

    • 2 Tablespoons Butter, melted ($0.18)
    • 1 teaspoon Vanilla extract ($0.02)
    • ⅔ cups Powdered sugar ($0.04)
    • 2 teaspoon Milk or water ($0.01)
    US Customary - Metric

    Instructions

    • Preheat your oven 350 degrees F and grease the inside of an 8x8 baking dish or a 2 quart sized casserole dish.
    • Place your cubed stale bread inside the pan.
    • Drizzle melted butter over the top of the bread.
    • In a mixing bowl combine all of the other ingredients until smooth and well blended.
    • Pour the mixture over the top of the bread. Try to get it to coat as much surface space as possible.
    • Lightly press down on the bread so that it's submerged into the egg mixture and becomes wet.
    • Bake the pudding in the oven for 40-45 minutes or until a knife can be inserted and come out clean.
    • For the glaze, melt the butter and mix with the remaining ingredients in a small bowl with a whisk. Drizzle over bread pudding and enjoy!

    Notes

    1 hamburger bun or hotdog bun (top and bottom half) are about 1 cup in bread cubes, so you will need roughly 6-7 buns in total but can use sandwich bread or other bread as well.
    • If you are unsure of doneness, make sure the internal temperature has reached at least 160 degrees F. The inside texture should be custard-like but 160F means that the eggs are cooked and you can consume safely.
    • You can make your fresh bread stale by laying it out in an even layer on a baking sheet for 10 minutes at the lowest oven heat setting.
    • Make sure the egg mixture is mixed well enough that there are no streaks of unmixed egg white. If needed a blender or electric mixer works great for this.
    • You can adjust the sweetness in this dish to make it sweeter or less sweet. I find that it is a perfect balance as-is but you can choose to adjust to your tastes.
    • You can freeze baked bread pudding for up to 4 months if in a well sealed container (at least a few layers of foil. Make sure sauce has not been added before freezing.
    Make-ahead instructions.
    • You can prep this dish the night before and leave it covered in the baking dish until morning. Place it on the counter as the oven preheats and then bake as directed.

    Nutritional Information

    Serving: 1scoop | Calories: 263kcal | Carbohydrates: 39.7g | Protein: 6.9g | Fat: 8.5g | Saturated Fat: 4.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2.5g | Cholesterol: 86.3mg | Sodium: 257.3mg | Potassium: 171.1mg | Fiber: 0.9g | Sugar: 27.6g | Vitamin A: 79.9IU | Calcium: 135.8mg | Iron: 1.4mg
    Author NicoleDurham
    Course Breakfast, Dessert
    Cuisine American
    Tried this recipe?Mention @BeeyondCereal on Instagram and hashtag it #BeeyondCereal
    To view how this recipe was calculated you can visit my Pricing Disclosure Page for more information.

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    Reader Interactions

    Comments

    1. Tracy says

      March 26, 2022 at 9:28 am

      What temperature do you bake this at?

      Reply
      • Nicole says

        March 26, 2022 at 3:36 pm

        Bake at 350 degrees F

        Reply
    2. Victoria says

      November 11, 2022 at 11:38 pm

      5 stars
      Delicious. Just the right amount of sweetness. The only thing only thing is that I didn't see instructions for the glaze so I just mixed the ingredients and poured over each piece individually as we didn't eat it all in one sitting.

      Reply
      • Nicole says

        November 12, 2022 at 9:32 am

        Glad you liked it! 🙂

        Reply

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