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.
Bread Pudding with Leftover Bread
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 bread pudding has saved me from wasting bread for years.
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.
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.
Glazed Bread Pudding Ingredients
- Stale bread
- Butter
- Eggs
- Milk
- Granulated sugar
- Brown sugar
- Cinnamon
- Nutmeg
- Vanilla extract
- Salt
Glaze
- Butter
- Vanilla extract
- Powdered sugar
- Milk
What you’ll need to make this recipe
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Tips for making bread pudding with hamburger buns
One of the best tips for making 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.
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 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.
FAQ’s about bread pudding
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.
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.
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 egg) to be safe to eat.
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.
How to Make Bread Pudding With Hamburger Buns
Preheat your oven and grease the inside of an 8×8 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.
More great breakfast recipes to try
- Cinnamon Roll Monkey Bread
- Strawberry Cheesecake Pancakes
- Sourdough French Toast
- Old Fashioned Blueberry Muffins
- Simple Crepes (with Pancake Mix)
Bread Pudding with Hamburger Buns
Ingredients
- 6 cups cubed bread
- 2-4 tbsp melted butter
- 3 eggs beaten
- 2 cups milk
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp vanilla
- 1/4 tsp salt
Glaze
- 2 tbsp melted butter
- 1 tsp vanilla
- 2/3 cups powdered sugar
- 2 tsp milk or water
Instructions
- Preheat your oven and grease the inside of an 8×8 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.
