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Make-Ahead Granola Breakfast Bread Pudding


Make-Ahead Granola Breakfast Bread Pudding

This nutritious breakfast bread pudding has everything you need to start your day on the right foot: protein-rich eggs, fiber-filled whole wheat bread, healthy nuts, and dried fruits to add just that perfect touch of sweetness.

Make-Ahead Granola Breakfast Bread Pudding //

This post is sponsored by Egg Farmers of Canada. Full disclosure is at the bottom of the article.

Do you eat breakfast every morning? When I ask people that question, the answer tends to be split about 50/50: half do have breakfast, and half run out the door without eating anything. I’m team breakfast myself—I just can’t function without eating in the morning, and I make it my job to hassle my friends who don’t eat about the benefits of starting their days with something healthy and filling.

When people tell me they don’t eat in the morning, my follow-up question is always: why? And I find that a lot of them say they just don’t have time to stop and think about breakfast. Between getting ready for work, prepping the kids for school, and commuting across town every day, their early mornings are mad rushes that leave no room for error. For those friends, I’ve started thinking about and creating make-ahead breakfasts they can quickly assemble, grab, and eat on the go. Bonus points if you can make large batches of said breakfast and then freeze it in portions so you don’t have to think about it for days, or even weeks.

Make-Ahead Granola Breakfast Bread Pudding //

My favorite to-go breakfast ingredient is eggs. Eggs are so nutritious, high in protein, and versatile: they’re a healthy way to fill up the tank with energy that will sustain you for hours. I like to make breakfast sandwiches, tacos, and burritos with eggs, but my latest recipe uses them in a different, creative way that’ll please those who prefer their breakfast on the sweet side.

Bread pudding is usually served for dessert because it’s made with rich, high-calorie ingredients such as heavy cream, sugar, and white or brioche bread and served doused with crème anglaise or syrup. But as I was brainstorming about creative ways to use eggs in the morning, it occurred to me that a healthier version of bread pudding might be a perfect breakfast-on-the-go option. My Make-Ahead Granola Breakfast Bread Pudding is made with protein-rich eggs, fiber-filled whole wheat bread, healthy nuts, and dried fruits to add just that perfect touch of sweetness. Everything you need to start your day on the right foot.

Make-Ahead Granola Breakfast Bread Pudding //

Did you know that October 12, 2018, is World Egg Day? It’s true! World Egg Day is celebrated every year on the second Friday in October. Where I live, in Canada, egg farms are family-run businesses that take a great deal of pride in producing high-quality eggs for families across the country. In fact, they all abide by the same National Animal Care and food-safety programs, which ensures that the animals are well cared for and Canadian eggs are always clean and fresh. Moreover, every Canadian province and territory produces eggs, which means that no matter where you buy eggs in Canada, they’re local. For all of these reasons—and because they’re just so delicious and versatile—eggs are my protein of choice for all meals and dishes, from breakfast to dessert.

Why don’t you celebrate World Egg Day over the weekend by making and enjoying your favorite egg dishes–starting, maybe, with this breakfast bread pudding? I’ll bet your family will fight over this treat, so you might want to go ahead and make a double batch right away, ensuring that the leftovers will last you through the week. Share your creation and your favorite egg-based recipes using the event hashtag #WorldEggDay.

Make-Ahead Granola Breakfast Bread Pudding //

Make-Ahead Granola Breakfast Bread Pudding //

Care to learn more about Canadian eggs? Find nutritional information, tips, and additional mouthwatering recipes on Egg Farmers of Canada’s website, Get Cracking, or by following @eggsoeufs on Twitter, Instagram, and liking Get Cracking on Facebook.

Helpful Tips to Make Breakfast Bread Pudding

  • Plan ahead: This breakfast bread pudding comes together super quickly, all you need to do is to make sure to plan ahead so the dish can rest overnight and cool fully before you cut it into portions. I like to make breakfast bread pudding over the weekend: I then refrigerate half of the portions in an airtight container (they’ll keep for 5 days), and freeze the rest for later enjoyment.
  • Soak ahead: After pouring the egg mixture over the bread cubes and garnishes, this breakfast bread pudding needs to sit for several hours, preferably overnight so the bread cubes can slowly and fully absorb the liquid. This will produce the best, richest, most enjoyable bread pudding texture.
  • Garnish—or enjoy as is: This breakfast bread pudding is slightly sweetened with maple syrup and by the addition of dried fruits. It’s delicious as is, which means you can grab a square and head out the door. If you have time to sit, feel free to add an additional drizzle of maple syrup over a warm square,  or to slather it with nut butter for an additional protein punch.
  • Reheat for the best flavor: Set a refrigerated square on a paper towel or in a plastic container and microwave for 15 seconds to wake up the flavors—and your taste buds! If you have a bit more time on your hands, reheat in a 325°F oven for 8 minutes. You’ll enjoy that freshly baked bread pudding aroma as a reward!

Make-Ahead Granola Breakfast Bread Pudding //

Make-Ahead Granola Breakfast Bread Pudding //

Make-Ahead Granola Breakfast Bread Pudding

This nutritious breakfast bread pudding has everything you need to start your day on the right foot: protein-rich eggs, fiber-filled whole wheat bread, healthy nuts, and dried fruits to add just that perfect touch of sweetness.
Prep Time:15 minutes
Cook Time:45 minutes
Resting Time:4 hours
Servings 12 servings
Author Marie Asselin,


For the granola

  • 1/2 cup 125 ml raisins (I like using golden raisins)
  • 1/2 cup 125 ml dried cranberries
  • 1/2 cup 125 ml chopped pecans
  • 1/2 cup 125 ml toasted unsweetened shredded coconut, or coconut flakes
  • 1/4 cup 60 ml pumpkin seeds
  • 1/4 cup 60 ml sunflower seeds

For the bread pudding

  • 6 eggs
  • 2 cups 500 ml whole milk
  • 1/4 cup 60 ml maple syrup (or substitute with the sugar of your choice)
  • 1 tbsp 15 ml finely grated orange zest
  • 2 tsp 10 ml pure vanilla extract
  • 1/2 tsp 2 ml ground cinnamon
  • 1/2 tsp 2 ml ground cardamom
  • 1/2 tsp 2 ml kosher salt
  • 1/4 tsp 1 ml freshly grated nutmeg
  • 6 cups 1.5 L 1-inch (2.5-cm) cubes of whole wheat or whole grain loaf bread, day old (about 14 oz/400 g)

To assemble

  • 2 tbsp 30 ml rolled (old-fashioned) oats
  • 2 tbsp 30 ml maple syrup, brown sugar, or coarse sugar (optional)


  • Grease a 9 inch (23 cm) square baking pan with cooking spray or butter. Set aside.
  • In a bowl, combine all the granola ingredients together. Set aside.
  • In a second large bowl, whisk together the eggs, milk, maple syrup, orange zest, vanilla, cinnamon, cardamom, salt, and nutmeg.
  • Spread the bread cubes in the prepared baking pan. Sprinkle with the granola mixture, then lightly toss so some of the nuts and fruits nestle in between the bread cubes. Pour the egg mixture all over the bread cubes and granola. Cover the pan with plastic wrap and refrigerate for a half-day, or up to overnight.
  • When ready to bake, preheat the oven to 350°F. Take the bread pudding out of the fridge and uncover. Sprinkle with the rolled oats and drizzle with the maple syrup, if using. Bake for 45 minutes, or until a sharp knife inserted in the center of the bread pudding comes out clean and the top is golden brown. The internal temperature should register 160°F (71°C).
  • Transfer to a wire rack and let cool. (The bread pudding will fully set as it cools.)
  • SERVING: Cut the bread pudding into squares and serve warm or room temperature as is, or drizzled with additional maple syrup or nut butter.
  • STORAGE: Refrigerate bread pudding portions in an airtight container for up to 5 days, or freeze for up to 1 month. Thaw overnight in the refrigerator. To reheat, microwave for 15 seconds, or place in a 325°F oven for 8 minutes.
  • MAKE IT GLUTEN-FREE: Use gluten-free loaf bread instead of a regular loaf. Make sure to use day-old bread for the best texture and flavor.

Did you make this?

Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.

Disclosure: I received monetary compensation to create a delicious egg-based recipe. Companies never dictate what recipes I create, or the opinions I express. I only use products I genuinely believe in.

This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

If you click on an affiliate link, I may earn advertising or referral fees if you make a purchase through such links, at no extra cost to you. This helps me creating new content for the blog–so thank you!

Learn more about sponsored content and advertising on this site by reading my Disclosure Policy. Thank you for supporting the sponsors that keep Food Nouveau running!

Author: Marie Asselin

Prep Time: 15 minutes
Cook Time: 45 minutes
Resting Time: 4 hours


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    • I do not provide nutritional information for my recipes, sorry. There are tools online that allow you to enter the URL of a recipe and get its nutritional content. These tools are not super precise but they can give you a general ballpark idea!