A Note on This Recipe

Got some leftover bread and a tub of Greek yogurt you’re not sure what to do with? This cozy bread pudding is a simple way to turn them into something warm, soft, and really satisfying.

Soft, rich bread like brioche or challah makes it especially good, and Greek yogurt gives it that soft, custardy texture, but with a lighter feel. Top it with fruit, preserves, or whatever you have on hand, and you’ve got an easy dessert (or breakfast) that feels far more special than the ingredients suggest.

How to Make It

Prepare the Custard

Beat the egg until light and smooth. Add the rest of the custard ingredients, except the butter, and mix until thoroughly combined. Melt the butter in the microwave and let it cool slightly, then whisk it into the mixture.

Prepare the Bread

Chop or tear the bread into bite-sized pieces and spread them in a single layer in a small baking dish. Brioche or challah work especially well here — their richness soaks up the custard beautifully without falling apart.

Slightly stale bread is actually ideal if you have it, as it absorbs the custard more evenly than fresh bread without getting too soggy.

Combine and Top

Pour the custard mixture over the bread pieces and gently press down so every piece soaks it up evenly.

For the blueberries, you have two options: bake them in for soft, jammy fruit that melts into the pudding, or add them fresh after baking for a brighter, juicier topping.

Bake

Preheat the toaster oven to 365°F (185°C). Bake for 18–20 minutes, or until the custard is set and the bread is golden brown around the edges. Test for doneness by inserting a fork or toothpick into the center. Let cool for a few minutes before serving.

Breakfast for One