Pudding for Breakfast: 7 Delicious Ways to Start Your Day
Why wait until dessert when you can enjoy pudding for breakfast? Sweet, savory, healthy, or gratifyingly gooey — nothing is off limits when it comes to preparing a perfect bowl of pudding. The best part? Many of these dreamy dishes can be made the night before, ensuring you have a quick and delicious meal awaiting you in the morning. Rise and shine, and enjoy these 7 sensational breakfast pudding recipes.
1. Vanilla Breakfast Pudding
Incredible Eggs creates a creamy breakfast pudding that’s packed with protein. You can add even more flavor by topping your morning meal with granola and fresh fruit. Each serving contains 221 calories and 6 grams of protein.
- ½ cup sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 3 cups milk
- 4 egg yolks
- 2 tablespoons butter
- 2 teaspoons vanilla
- Granola, fresh fruit optional
Directions: Mix sugar, cornstarch, and salt in heavy saucepan. Gradually whisk in milk and egg yolks until smooth. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil, about 6 minutes. Reduce heat, simmer, stirring constantly, 1 minute. Remove from heat. Stir in butter and vanilla. Place in six 6-ounces custard cups. Serve warm or refrigerate until cold.
2. Savory Breakfast Pudding
Food Network proves that pudding doesn’t have to be sweet. You’ll use zesty seasonings, fresh veggies, and mouth-watering meats to create this Savory Breakfast Pudding. It yields 8-10 servings. If you’d like to add a sweet element to your beautifully-baked breakfast, prepare I Am Baker’s Homemade Chocolate Milk to serve with it.
- 4 tablespoons unsalted butter
- 1 cup finely chopped yellow onions
- ¼ cup finely chopped green bell peppers
- ¼ cup finely chopped red bell peppers
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 teaspoons minced garlic
- 1 tablespoon minced fresh parsley leaves
- 6 ounces Canadian bacon or baked ham, trimmed and diced
- 2 links smoked sausage or 6 ounces hot smoked sausage, chopped
- 8 large eggs
- 3 cups whole milk
- ½ cup heavy cream
- 1¼ teaspoons spice blend or Creole seasoning
- 8 cups (1-inch cubes) stale French or Italian bread, or rolls
- 8 ounces grated Gouda or Fontina cheese (about 2 cups)
- ½ cup fine dry bread crumbs
- ½ cup freshly grated Parmesan
- 2 tablespoons melted unsalted butter
Directions: Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 3-quart baking dish with 1 tablespoon of the butter and set aside. In a medium skillet, melt 2 teaspoons of the butter over medium-high heat. Add the onions, green and red bell peppers, ¼ teaspoon of the salt, and ⅛ teaspoon of the pepper and cook, stirring, until soft, 3 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds.
Add the parsley, stir, and remove from the heat. Let cool. In a medium skillet, melt the remaining 1 teaspoon butter over medium-high heat. Add the Canadian bacon and cook, stirring, for 3 minutes. Remove with a slotted spoon and drain on paper towels. Add the sausage to the skillet and cook, stirring, until lightly browned, 5-6 minutes. Drain on paper towels and let cool. In a large bowl, beat the eggs.
Add the milk, cream, 1 teaspoon of the spice blend, remaining ½ teaspoon salt, and remaining ⅛ teaspoon pepper and whisk to combine. Add the bread cubes and let sit for 5 minutes. Add the cooked Canadian bacon and sausage, the onion mixture, and the Gouda cheese and stir to incorporate the ingredients. Pour into the prepared dish, cover with aluminum foil, and bake until almost completely set, 50-55 minutes.
In a small bowl, combine the bread crumbs, Parmesan, melted butter, and remaining ½ teaspoon spice blend. Uncover the pudding and sprinkle the bread crumb mixture evenly over the top. Return to the oven, increase the heat to 375 degrees Fahrenheit and bake until the pudding is completely set in the center, puffed, and golden brown on top, about 20 minutes. Let sit for 15 minutes before serving.
3. Cinnamon Breakfast Bread Pudding
Warm seasonings and raisin cinnamon swirl bread work together wondrously in Betty Crocker’s recipe. This delightful dish needs to be refrigerated for at least 4 hours before baking, so feel free to whip it up the night before. It yields 8 servings.
- 6 cups cubed (½ inch) raisin cinnamon swirl bread
- 8 eggs
- 2½ cups milk
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 cups maple-flavored syrup
Directions: Grease a 13-by-9-inch glass baking dish with butter or cooking spray. Spread bread cubes evenly in baking dish. In large bowl, beat eggs, milk, cinnamon, and nutmeg until well blended. Pour over bread. Cover; refrigerate 4 hours or overnight. Heat oven to 350 degrees Fahrenheit. Uncover baking dish. Bake 45-50 minutes or until set and top is golden brown. Cut into 8 squares. Serve with syrup.
4. Coconut Black Rice Breakfast Pudding
This is a tropical-tasting treat that will certainly wake up your tastebuds. My New Roots’ recipe is filled with fabulous fruits, creating a morning meal that’s bursting with vitamins and antioxidants. You will want to devour this divinely dreamy and sensationally silky breakfast delight.
- 1 cup black rice, soaked overnight (if possible)
- 1 can full-fat coconut milk (reserve a couple tablespoons for garnish)
- ½ cup water with soaked rice, 1½ cups water with un-soaked rice
- ¼ teaspoon fine grain sea salt
- ½ vanilla bean (optional)
- 1 tablespoon maple syrup (or other sweetener of your choice)
- ⅓ cup coconut flakes, lightly toasted
- Fruits of your choosing (mango, passion fruit, pomegranate, banana, kiwi, pineapple)
Directions: Measure out rice, rinse, and cover with water. Let soak overnight or for up to 8 hours. Drain and rinse well again. Place rice in a pot with coconut milk, salt, vanilla bean, and the indicated amount of water. Bring to a boil, reduce to simmer and cook covered, stirring frequently, until the rice is tender and most of the liquid has been absorbed.
Times vary depending on whether or not you soaked the rice: for un-soaked rice, cook 45-60 minutes; for soaked rice, cook about 25-30 minutes. Add maple syrup and fold to combine. Remove from heat and set aside. While the rice is cooking, prepare all the fruit that you would like to accompany the pudding. To assemble, scoop out desired amount of black rice into a bowl, top with fruit, toasted coconut, and a drizzle of coconut milk.
5. Orange Lavender Pudding with Cashews
You will love how fabulously fresh This Rawsome Vegan Life’s Orange Lavender Pudding with Cashews tastes. This delicious dish is packed with nutrient-rich oranges, so dig in! Care2 explains that oranges boost your heart health, lower your cholesterol and risk of disease, protect your skin, and keep your eyes in tip-top shape. Note: The pudding needs to refrigerated overnight, so make sure to plan ahead.
- 2 peeled oranges
- 1 cup cashews
- 1 cup dates
- 1-2 tablespoons melted coconut oil
- 1 teaspoon dried lavender flowers
Directions: Blend all the ingredients until smooth. If it is too thick, add the juice of another orange or two. Scoop into small, single serving dishes and leave in the fridge overnight. The next day decorate the pudding with orange zest and slices, and more lavender flowers if you’d like.
6. Overnight Chocolate Coffee Chia Breakfast Pudding
You can start your day feeling wide eyed and caffeinated, thanks to this Overnight Chocolate Coffee Chia Breakfast Pudding. Simply prepare it the night before, refrigerate, wake up, and enjoy. Breakfast doesn’t get any easier than that. PaleOMG’s recipe yields 2-4 servings.
- ½ cup brewed coffee (chilled)
- ½ cup full fat canned coconut milk
- 1 heaping tablespoon almond butter (or other nut or seed butter)
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup or honey
- 1 tablespoon unsweetened cocoa powder
- ¼ cup chia seeds
Directions: Blend brewed coffee, coconut milk, almond butter, vanilla extract, maple syrup, and cocoa powder in a blender. Place the blended mixture into a resealable large jar (or 2 smaller jars) then add chia seeds. Seal jar and shake. Place in refrigerator overnight or for at least 3 hours. Enjoy.
7. Peanut Butter Breakfast Pudding
This bowl of pudding perfection creates a gooey, creamy breakfast dish that’s bursting with pleasant peanut butter flavors. Chocolate-Covered Katie’s recipe is filled with super nutritious ingredients, ensuring you have a morning meal that will leave you feeling energized and ready to take on the day.
- ½ cup rolled oats
- 1 cup milk of choice
- ¼ teaspoon salt
- ½ ripe banana
- 1-2 tablespoons peanut butter (or other nut butter)
- ¼ teaspoon pure vanilla extract
- Optional: chocolate chips
Directions: Cook the oats, salt, and milk. Meanwhile, blend the peanut butter and banana. Then add your vanilla, sweetener, and ½ of the cooked oats to the blender and re-blend. Stir in the rest of the oats. You can blend all of the oats if you prefer.