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Overnight Bread Pudding

  • Author: Rosalynn Daniels



Bread Pudding

4c French Bread, cubed 1-1.5 inches

1 1/2c Whole Milk (or Cashew milk)

1/2c Maple Syrup

8 Eggs (or egg replacement of choice)

1c Walnuts or Pecans

1tbs Vanilla Extract

2tsp Cinnamon

1/2tsp Allspice

1tsp Salt

Brown Sugar Topping

1c Dark Brown Sugar

8tbs Salted Butter (room temperature)

2tsp Cinnamon


  1. Pre-heat oven to 350 on day of baking
  2. Grease 2 @Rubbermaid Brilliance Glass with a thin coat of oil or butter
  3. In a large bowl mix French bread and nuts, sit to the side
  4. In a medium bowl, mix eggs, milk, vanilla extract, cinnamon, allspice, salt
  5. Pour mixture over bread and walnuts, then give a good mix until fully combined
  6. Divide into two @Rubbermaid Brilliance Glass 6×8 dishes
  7. To make topping, mix brown sugar, butter, and cinnamon
  8. Divide mixture and crumble on top of each batch
  9. Cover with lid and keep in refrigerator for at least 10-12 hours
  10. When ready to bake, take lid off and cover the top with aluminum foil, then bake for 30 minutes
  11. Take off foil and bake another 15-20 minutes
  12. Using a fork or knife, make sure the middle is thoroughly cooked