You are going to love this Oreo bread pudding recipe. This dish is perfect for breakfast or dessert, made with just a few simple ingredients and America's favorite cookie!
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We love bread pudding around here, and this cookies and cream bread pudding is a favorite of ours for so many reasons. Soft, crispy, sweet, and chocolatey in every bite. It reminds us of our Oreo Cinnamon Rolls, but with far less effort.
I took our Hamburger Bun Bread Pudding and adapted it for this recipe, and it was an instant hit. The cookies soften with the bread pudding, so serving is easy, and the top of the pudding gets crisp and golden for a nice combination of textures and flavors.
You can serve this bread pudding for special occasions or any day of the week. Add it to your list of Christmas Breakfast Ideas or try it soon.
For more fantastic bread pudding recipes, check out our Peanut Butter and Jelly Bread Pudding and Blueberry Bagel Bread Pudding.
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💛 Why You'll Love This Recipe
- Basic ingredients. Using things like stale bread, butter, oreo cookies, milk, and eggs, we get a wonderful dish that is perfect for any time of the day. Minimal grocery shopping is needed (if any at all).
- You only need a sleeve of Oreos. One package of Oreo cookies has about 12-14 cookies in a single sleeve, leaving 2 more rows of cookies for recipes like Air Fried Oreo Cookies or 3 Ingredient Oreo Fudge. Of course, you could also just eat the cookies with a glass of milk.
- It's perfect for leftover bread. I like to keep a gallon-sized baggie in the freezer full of bread loaf ends and unused burger buns so that I can whip up a batch of bread pudding whenever I want.
🛒 Ingredients
Bread- You can use day old bread loaves, sliced sandwich bread, or burger buns. I like to either use the bread ends from sandwich bread, leftover buns from a cookout, or day old bread from the markdown section at Walmart.
Brown sugar- Adds sweetness and a little depth of flavor thanks to the molasses.
Oreo cookies- America's favorite cookie (and my son's favorite, too!). If you still have Oreos left over, check out our Cookies and Cream Pizookie and Oreo Bundt Cake.
Glaze- We will make a glaze from butter, vanilla, powdered sugar, and milk.
See the recipe card below for full ingredients and instructions.
🔀 Substitutions & Variations
Different Oreo Flavors: You can swap the classic Oreos for any flavor you love. Peanut butter or mocha Oreos add a richer, more savory twist, while still giving you that iconic cookies-and-cream texture.
Festive Holiday Options: Mint, peppermint, or carrot cake Oreos make this dessert perfect for seasonal baking. Each one adds a fun, festive flavor that pairs beautifully with the creamy filling.
💰 Budget-Friendly Tips
Use stale or leftover bread. This Oreo Bread Pudding is perfect for using up bread ends, leftover hamburger or hot dog buns, or day-old markdown bakery bread. Keeping a freezer bag of leftover bread pieces makes this dish almost free to assemble.
Buy Oreos on sale or use off-brand. Store brands or holiday-themed Oreos often go on clearance after seasonal events. Any sandwich cookie works, so grab whatever is cheapest.
Stretch the recipe. Add an extra cup of bread cubes to make the pudding more filling without needing more Oreos. The custard absorbs beautifully, so the texture still turns out great.
Skip the glaze if needed. The bread pudding is naturally sweet and moist from the Oreos, so you can serve it without the glaze for a more budget-friendly version. A dusting of powdered sugar also works.
🥄 Instructions for Oreo Bread Pudding
Step 1: Preheat your oven to 350 degrees F and grease the inside of an 8x8 baking dish or a 2-quart-sized casserole dish.
Step 2: Place your cubed stale bread and quartered Oreos inside the pan. Mix well to distribute the cookies evenly.
Step 3: In a mixing bowl, combine all the other ingredients until smooth and well blended.
Step 4: Pour the mixture over the top of the bread. Try to get it to coat as much surface space as possible.
Step 5: Lightly press down on the bread so that it's submerged into the egg mixture and becomes wet.
Step 6: Bake the pudding in the oven for 40-45 minutes or until a knife can be inserted and come out clean.
Step 7: In a small bowl, combine the glaze ingredients with a whisk or rubber spatula until smooth. Drizzle over the top of the bread pudding.
Step 8: Let rest for a few minutes before serving.
👩🏻🍳 Expert Tips
- Frugal Bread Tip: One hamburger or hot dog bun (top and bottom) equals about 1 cup of bread cubes, so plan for 6-7 buns total. You can also use sandwich bread or any leftover bread you have on hand.
- Make Bread Stale Fast: If your bread is fresh, dry it out by placing it in a single layer on a baking sheet and heating it at the lowest oven setting for about 10 minutes. That said, fresh bread still works great in this recipe.
- Mix the Custard Well: Make sure the egg mixture is fully combined so no streaks of egg white remain. A blender or electric mixer helps ensure everything is smoothly mixed.
- Adjust Sweetness: Feel free to increase or decrease the sugar to match your preferred sweetness level. The Oreo Bread Pudding is balanced as written, but it's easy to customize.
❄️ Storage, Reheating & Make Ahead
Storage: Keep leftover Oreo Bread Pudding covered in the fridge for up to 5 days.
Reheating: For single servings, microwave on a microwave-safe plate for 1-2 minutes. For larger portions, reheat in a 350°F oven for 5-10 minutes until warmed through.
Make Ahead: Assemble the bread pudding the night before, cover it, and refrigerate until morning. Set the dish on the counter while the oven preheats, then bake as directed.
Glass Dish Tip: If using a glass baking dish, let it sit at room temperature for 20-30 minutes before baking to prevent thermal shock.
🥗 Side Dishes or Pairing Ideas
This Oreo Bread Pudding pairs wonderfully with warm drinks like hot cocoa or spiced apple cider, or with a simple scoop of vanilla or caramel ice cream. For holiday meals, serve it with glazed carrots or a festive fruit compote to round out the plate.
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❓ Oreo Bread Pudding FAQs
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.
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.
By using gluten free bread and gluten free oreos you should be able to turn this recipe into a gluten free treat that everyone can enjoy!
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🐝 If you tried this Oreo Bread Pudding, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Oreo Bread Pudding
Ingredients
Bread Pudding
- 6 cups bread, cubed - ($0.72)
- 12 Oreo cookies, quartered - ($1.44)
- 2-4 tablespoons unsalted butter, melted - ($0.37)
- 3 large eggs, lightly beaten - ($0.45)
- 2 cups milk - ($0.20)
- ¼ cup granulated sugar - ($0.09)
- ¼ cup brown sugar - ($0.11)
- 1 teaspoon vanilla extract - ($0.03)
- ¼ teaspoon salt - ($0.02)
Glaze
- 2 tablespoons unsalted butter, melted - ($0.25)
- 1 teaspoon vanilla extract - ($0.03)
- ⅔ cups powdered sugar - ($0.24)
- 2 teaspoons milk or water - ($0.01)
Instructions
- Preheat. Preheat the oven to 350°F and grease an 8x8 baking dish or a 2 quart casserole dish.
- Assemble Base. Add the cubed bread and quartered Oreo cookies to the prepared dish and toss gently to distribute evenly.
- Mix Custard. In a bowl, whisk together the melted butter, eggs, milk, granulated sugar, brown sugar, vanilla extract, and salt until smooth.
- Pour. Pour the custard mixture evenly over the bread mixture, pressing gently so the bread absorbs the liquid.
- Bake. Bake for 40 to 45 minutes, or until a knife inserted in the center comes out clean and the internal temperature reaches at least 160°F.
- Make Glaze. In a small bowl, whisk together the melted butter, vanilla extract, powdered sugar, and milk or water until smooth.
- Finish. Drizzle the glaze over the warm bread pudding. Let rest for a few minutes before serving.
Notes
- Food Safety. Bread pudding is done when it reaches an internal temperature of at least 160°F and has a custard-like center.
- Mixing. Whisk the custard thoroughly to avoid streaks of unmixed egg.
- Make Ahead. Assemble the dish the night before, cover, and refrigerate. Let sit at room temperature while the oven preheats before baking.
- Freezing. Freeze baked bread pudding without glaze for up to 4 months. Thaw before reheating.
Nutritional Information
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