The Ultimate Zero-Waste Breakfast: French Toast Bread Pudding
We’ve all been there: the backyard BBQ is over, and you’re left with half a bag of hamburger buns that are destined to go stale. Before you reach for the trash bin, I have a secret for you. Those soft, squishy buns are actually the “gold standard” for a decadent, custardy brunch.
This easy bread pudding recipe transforms humble leftovers into a dish that tastes like a gourmet fusion of classic French Toast and a cozy dessert. Because hamburger buns are so light and porous, they soak up the custard like a dream, resulting in a texture that is fluffy, rich, and perfectly spiced.
Why You’ll Love This Recipe
- Zero Waste: It’s the perfect way to use up leftover buns.
- Make-Ahead Friendly: You do the work the night before, so you can just pop it in the oven when you wake up.
- Versatile: It transitions perfectly from a decadent breakfast to a crowd-pleasing dessert.
Ingredients You’ll Need
One of the reasons this is such an easy bread pudding recipe is that it uses pantry staples you likely already have on hand.
| Ingredient | Amount | Notes |
| Hamburger Buns | 6 buns | Cut into 1″ cubes |
| Heavy Cream | 1 1/2 Cups | Can sub for Half & Half (see notes) |
| Eggs | 4 large | Beaten |
| Maple Syrup | 1/2 Cup | Use the real stuff for the best flavor! |
| Vanilla Extract | 2 Tsp | Adds that classic “French Toast” aroma |
| Brown Sugar | 1/4 Cup | For deep, molasses sweetness |
| Cinnamon | 2 Tbsp | Don’t be shy with the spice |
| Butter | 1/4 Cup | Cubed for the topping |
Step-by-Step Instructions
1. Prep the Bread and Custard
Start by cutting your buns into 1-inch cubes and placing them in a large mixing bowl. In a separate bowl, whisk together your eggs, heavy cream, maple syrup, and vanilla. In a third small bowl, combine your brown sugar, cinnamon, and salt.
2. Combine and Soak
Slowly whisk the cinnamon-sugar mixture into your wet ingredients. Once combined, pour the custard over the bread cubes.
Pro-Tip: Mix gently by hand or with a wooden spoon. If you mix too harshly, the soft buns will disintegrate. You want to keep those cubes intact while they drink up all that liquid!
3. The “Low and Slow” Chill
Grease a 9×13 casserole dish and pour the mixture in, spreading it evenly. Top the dish with your small cubes of butter. Cover with foil and refrigerate for at least 8 hours (or overnight). This is the secret to the perfect texture—it allows the flavor to penetrate to the center of every cube.
4. Bake to Perfection
Preheat your oven to 350°F. Bake the dish covered with foil for 40 minutes. Then, remove the foil and bake for another 15 minutes to get those golden, crispy edges. Let it stand for 10 minutes before diving in.
How to Serve
This recipe is flexible!
- For Breakfast: Serve warm with a dusting of powdered sugar, a knob of butter, and an extra drizzle of maple syrup.
- For Dessert: Top with a scoop of melty vanilla bean ice cream or a homemade buttered rum sauce.
Expert Tips for Success
- The Cream Factor: I highly recommend using heavy cream for the richest mouthfeel. You can substitute Half & Half if needed, but avoid skim or whole milk, as the lower fat content can make the pudding feel a bit thin.
- Storage: If you have leftovers (a rare occurrence!), keep them in an airtight container. They stay fresh at room temperature, but you can refrigerate them if you prefer. A quick 30 seconds in the microwave brings that “just-baked” fluffiness right back.
Ready to level up your brunch game? This easy bread pudding recipe is about to become your new weekend tradition.
French Toast Bread Pudding
Have a some hamburger buns leftover? Don’t toss them—turn them into your new favorite treat! This easy bread pudding recipe is my favorite because those soft, squishy buns soak up the custard like a dream, creating a texture that’s fluffy and delicious while reminding you of a classic French Toast.
Ingredients
- 6 Hamburger Buns, Cut into 1'' Cubes
- 1 1/2 Cup Heavy Cream
- 4 Eggs, Beaten
- 1/2 Cup Maple Syrup
- 2 Tsp Vanilla
- 1/4 Cup Brown Sugar
- 2 T Cinnamon
- Pinch Salt
- 1/4 Cup Butter, Small Cubes
- Greased 13x9 Casserole Dish
Instructions
- Cut hamburger buns into 1'' cubes and place into a mixing bowl. In another bowl, beat eggs and mix in heavy cream, maple syrup, and vanilla. In another small bowl, mix the brown sugar, cinnamon, and salt until well combined.
- Add the cinnamon sugar mixture to your wet ingredients slowly and mix well. Once the custard mixture is well combined pour over the cut hamburger bun cubes. Mix gently by hand or with a wooden spoon. Be careful not to mix harshly or the bread will disintegrate. We want to keep shape as much as we can while soaking up the liquid.
- Cut your butter into small cubes and grease a 9x13 casserole dish. Pour the bread mixture into the greased dish, spread across evenly, and put the cubes of butter spread around the top. Cover with foil and refrigerate overnight or for at least 8 hours. This step important for the moisture, texture, and full flavor of our bread pudding.
- Once the full soak has been achieved, preheat your oven to 350 F. Bake in your heated oven covered with the foil for 40 minutes. After the initial baking, remove the foil and continue to bake for an additional 15 minutes uncovered. Remove baked bread pudding from oven and let stand 10 minutes before serving.
- Serve warm with butter, powdered sugar, and maple syrup for a French Toast type of breakfast or as a dessert topped with vanilla ice cream or buttered rum sauce! Let leftovers completely cool and cover airtight with plastic wrap. No need to refrigerate but you can. Reheat in the microwave if desired.
Notes
I recognize heavy cream may be expensive so you may substitute half and half. While you can use whole milk, I don't recommend it due to it's limited fat content. It will work but may affect the intended taste and texture of the recipe.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 428Total Fat: 27gSaturated Fat: 16gUnsaturated Fat: 11gCholesterol: 163mgSodium: 270mgCarbohydrates: 38gFiber: 1gSugar: 21gProtein: 8g
Nutrition information is often estimated and may not be fully accurate.
Recent Comments