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5
from 1 vote
Oreo Bread Pudding
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!
Prep Time
10
minutes
mins
Cook Time
40
minutes
mins
Total Time
50
minutes
mins
Course:
Breakfast, Dessert
Cuisine:
American
Diet:
Vegetarian
Servings:
8
servings
Calories:
745
kcal
Author:
Nicole Durham
Cost:
Recipe $4.95 / Serving $0.62
Equipment
8x8 Baking Dish
Whisk
Mixing Bowls
Measuring Cups
Measuring Spoons
Ingredients
6
cups
Bread, cubed
($0.72)
12
Oreo cookies, quartered
($1.44)
2-4
Tablespoons
Butter, melted
($0.37)
3
large
Eggs, 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
Butter, melted
($0.25)
1
teaspoon
Vanilla extract
($0.03)
⅔
cups
Powdered sugar
($0.24)
2
teaspoons
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 and quarterd Oreos inside the pan. Mix well to evenly distribute the cookies.
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.
In a small bowl, combine the glaze ingredients with a whisk or rubber spatula until smooth. Drizzle over the top of the bread pudding.
Let rest for a few minutes before serving.
Notes
Safe Temperature
: Ensure internal temperature of bread pudding reaches at least 160°F for safe consumption, with custard-like texture.
Mixing Egg Mixture
: Properly mix egg mixture to avoid streaks of unmixed egg white; blender or electric mixer works well.
Freezing
: Baked bread pudding can be frozen for up to 4 months in well-sealed container, without sauce.
Prepping in Advance:
Prep dish the night before, cover in baking dish, and bake next morning. Let sit on counter as oven preheats before baking.
Nutrition
Serving:
1
scoop
|
Calories:
745
kcal
|
Carbohydrates:
121
g
|
Protein:
22
g
|
Fat:
20
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
0.3
g
|
Cholesterol:
77
mg
|
Sodium:
1134
mg
|
Potassium:
330
mg
|
Fiber:
8
g
|
Sugar:
40
g
|
Vitamin A:
270
IU
|
Vitamin C:
0.4
mg
|
Calcium:
319
mg
|
Iron:
9
mg