Breakfast & Brunch
This Egg Beaters bread pudding recipe transforms stale bread into a decadent, custardy dessert with a perfect toasted crunch. The secret lies in using liquid egg whites for a lighter texture while keeping the rich, comforting flavors intact. I developed this version after realizing how versatile Egg Beaters could be in baking—no one would guess it's egg-free.
What makes this recipe special is the balance of textures: the outside stays crispy and golden, while the inside remains velvety and custard-like. The batter absorbs perfectly into the bread, creating pockets of creamy goodness that melt in your mouth. Unlike traditional recipes, this version requires no heavy cream or butter substitutes—just simple ingredients that deliver restaurant-quality results.
By the time it emerges from the oven, you'll have a bread pudding with a caramelized top and tender, custardy layers that practically sing with vanilla and cinnamon. The Egg Beaters create a lighter texture without compromising richness, making this dessert both indulgent and approachable. It's the kind of treat that feels like a hug in dessert form.
Perfect for using up day-old bread or as a make-ahead dessert for gatherings. The recipe scales easily, and optional toppings like caramel sauce or whipped cream take it to the next level. Here's how to make it—simple steps for a showstopping result.
Ingredients for egg beaters bread pudding
Simple ingredients transform stale bread into a velvety custard with perfect toasted crunch.
| Ingredient | Amount | Notes |
|---|---|---|
| Egg Beaters (Liquid Egg Whites) 🥚 | 1 cup | Unflavored, for lighter texture |
| Day-Old Bread 🍞 | 8 cups | Cubed, crust removed (French or sourdough ideal) |
| Whole Milk 🥛 | 1 ½ cups | Full-fat for creaminess |
| Vanilla Extract 🌿 | 2 tsp | Pure vanilla preferred |
| Granulated Sugar 🍚 | ¾ cup | Adjust to taste |
| Ground Cinnamon 🌶️ | 1 ½ tsp | Freshly ground preferred |
| Unsalted Butter 🧈 | ½ cup | Melted, for topping |
| Brown Sugar 🍚 | ¼ cup | Packed, for caramelization |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Vanilla Sugar 🍚 | 1 tbsp | Optional, for extra flavor |
| Cream Cheese 🧀 | 4 oz | Softened, for richness |
| All-Purpose Flour 🌾 | ¼ cup | For thickening batter |
The bread is the star—day-old loaves work best for maximum absorption, but fresh bread in a pinch will do. French or sourdough holds up better during baking, but any bread will work if cubed small. For the Egg Beaters, make sure it's the unflavored version—flavored can alter the delicate balance of flavors. Trader Joe's and Walmart both carry it affordably. The milk should be full-fat for that classic bread pudding creaminess, but 2% works if that's all you have. Look for vanilla extract labeled 'pure'—the imitation kind lacks depth.
No Egg Beaters? Silken tofu or aquafaba (chickpea brine) can mimic the texture, though results vary. The cream cheese adds richness without dairy heaviness—Philadelphia brand is my go-to, but any soft cream cheese works. For a sugar-free version, swap the granulated sugar for monk fruit sweetener (use half the amount). The brown sugar topping is non-negotiable for that perfect caramelized crust. If you're short on time, pre-made caramel sauce works as a quick topping alternative. The flour is just for thickening—skip it if you prefer a lighter batter.
This keeps beautifully for 4 days in the fridge, covered tightly. For best texture, reheat at 350°F for 15 minutes. Freezes well for up to 3 months—wrap individual portions in foil for easy reheating. I like to make a double batch and freeze half immediately. The leftovers reheat perfectly, making this an ideal make-ahead dessert. Store the bread cubes separately if prepping ahead to prevent sogginess.
Why You'll Love This Recipe
- Here’s what sold me: rich, velvety pudding using just milk and Egg Beaters, no butter needed. The sugar caramelizes beautifully while the vanilla extract adds that warm, homey depth—like dessert without the guilt.
- No Egg Waste: I always have leftover Egg Beaters in the fridge—this recipe turns them into something magical instead of tossing them. The liquid egg whites create that perfect custardy texture without the mess of cracked shells or raw egg smell.
- Creamy Without Butter: Here’s what sold me: rich, velvety pudding using just milk and Egg Beaters, no butter needed. The sugar caramelizes beautifully while the vanilla extract adds that warm, homey depth—like dessert without the guilt.
- Leftovers? Better Next Day: Between us, this bread pudding improves overnight. The crust gets golden and crispy, while the inside stays soft—ideal for breakfast or a midnight snack. I make a double batch on Sundays just for this reason.
Step-by-step instructions for Egg Beaters bread pudding
Transform stale bread into a decadent custard with crispy edges using this straightforward method.
Prepare the Bread and Mix Wet Ingredients
Tear the 8 cups day-old bread into 1-inch cubes, removing any crusts. Spread them evenly on a baking sheet and toast in a 350°F oven for 8-10 minutes until lightly golden and dry. This step ensures a perfect toasted crunch while preventing a soggy pudding.
In a large mixing bowl, whisk together the 1 cup Egg Beaters (liquid egg whites), 1.5 cups whole milk, 2 teaspoons vanilla extract, 0.75 cup granulated sugar, 1.5 teaspoons ground cinnamon, 0.5 teaspoon salt, 4 ounces softened cream cheese, and 0.25 cup all-purpose flour. The mixture should be smooth with no lumps—if needed, strain through a fine-mesh sieve for a silky texture.
Combine Bread with Custard Mixture
Remove the toasted bread cubes from the oven and let them cool slightly. Pour the custard mixture over the bread, gently tossing until every cube is fully coated. The bread should absorb the liquid gradually—if it looks dry after 5 minutes, add 2-3 tablespoons of milk to ensure even saturation. Let the mixture rest for 15 minutes to allow the bread to fully soak up the custard.
Here's the thing—don't skip the resting time. It ensures the bread absorbs enough liquid to create that signature velvety custard without turning mushy. The 1 tbsp vanilla sugar can be sprinkled over the bread now if using for an extra aromatic touch.
Bake Until Golden and Set
Transfer the bread mixture to a 9x9-inch baking dish and smooth the top with a spatula. Dot the surface with 0.5 cup melted unsalted butter, then sprinkle evenly with 0.25 cup packed brown sugar. Bake in a 350°F oven for 45-50 minutes until the edges are golden brown and the center is just set—it should jiggle slightly when shaken.
Watch for the top to develop a caramelized crust from the brown sugar, which adds depth of flavor. If the edges brown too quickly, tent the dish with foil for the last 10 minutes to prevent over-browning while the center finishes cooking.
Rest and Serve Warm
Remove the bread pudding from the oven and let it rest for 10-15 minutes before serving. This resting period allows the custard to fully set and the flavors to meld together. The pudding should be soft in the center with a firm, golden crust on top.
Serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce for an elevated dessert. The contrast between the toasted bread edges and the creamy custard creates the perfect balance of textures that makes this bread pudding irresistible.
Pro Tips For Making Egg Beaters Bread Pudding
- SOAK THE BREAD RIGHT: Dump the cubed bread into the milk-egg mixture and let it sit for at least 15 minutes—no stirring. I learned this the hard way: rushing the soak means dry, gummy pudding. The bread absorbs liquid like a sponge, and patience here guarantees that creamy texture you crave.
- USE A WATER BATH: Bake your bread pudding in a deep dish, then place it inside a larger roasting pan filled with hot water halfway up the sides. The steam keeps the top from drying out while the Egg Beaters cook through evenly. I used to skip this, and my pudding always ended up with a sad, cracked crust.
- WHISK THE EGG BEATERS: Before mixing, whisk the Egg Beaters briefly with a fork—just until no streaks remain. This light aeration prevents a dense, rubbery texture. I was skeptical until I tried it: the pudding turns out fluffier, almost like a cross between custard and cloud.
- SALT THE MILK: Add ½ teaspoon of salt to the milk-egg mixture, even if your bread isn’t fresh. The Egg Beaters lack the saltiness of whole eggs, and this small adjustment makes the flavors pop. I skip it sometimes, and the dish always tastes flat—like it’s missing something.
Creative variations of this recipe
Spiced Vanilla Twist
Add ½ tsp cardamom and ¼ tsp nutmeg to the custard mixture for a warm, aromatic twist. These spices complement the vanilla beautifully, giving your bread pudding a cozy, almost chai-like depth. I like to toast the spices lightly in a dry pan for 30 seconds before adding them to release their essential oils and intensify the flavor. 🌟
Boozy Infusion
For an adult-friendly version, stir in 2 tbsp bourbon or rum with the vanilla extract. The alcohol burns off during baking, leaving behind a rich, caramelized aroma that pairs perfectly with the custard. If you're using bourbon, look for Maker's Mark or Buffalo Trace for that classic whiskey flavor. For a lighter touch, use ½ cup vanilla-infused vodka instead of regular milk.
Chocolate-Dipped Layers
Create a decadent layered effect by spreading ½ cup melted dark chocolate (about 60% cocoa) over half of the soaked bread cubes before adding the custard mixture. After baking, drizzle the top with an additional ¼ cup melted chocolate and let it set slightly before serving. This adds a luxurious chocolatey contrast to the vanilla custard. I recommend Ghirardelli 60% Cacao for the best balance of richness and bitterness.
Citrus Zest Brightness
Zest of 1 lemon or orange added to the custard mixture brightens the flavors beautifully. The citrus pairs wonderfully with the vanilla and cinnamon, cutting through the richness. Be sure to use only the zest (the colored part of the peel) and no pith, which can make the pudding bitter. For extra zing, add 1 tbsp fresh lemon juice to the custard mixture as well.
Caramel Apple Fusion
For a fall-inspired variation, fold ½ cup finely diced apples (like Honeycrisp or Fuji) into the custard mixture. The apples soften during baking and add a subtle sweetness. Top with an extra sprinkle of brown sugar and a few thin apple slices on top before baking. This version tastes like a cross between bread pudding and apple crisp. 🍎
Coconut Cream Swirl
Replace the milk with 1.5 cups full-fat coconut milk (not the light version) and add 1 tbsp coconut extract to the custard mixture. After baking, swirl in ¼ cup coconut whipped cream on top before serving. The tropical flavors create a completely different (but equally delicious) dessert experience. For extra texture, toast ½ cup unsweetened coconut flakes and sprinkle them on top before baking.
Nutrition facts
Frequently asked questions
Can I use Egg Beaters in other bread pudding recipes?
Egg Beaters work beautifully in any bread pudding recipe where you'd normally use eggs. The liquid egg whites create a lighter texture while maintaining the custardy consistency. For best results, use a 1:1 substitution ratio—replace each egg with ¼ cup of Egg Beaters. This version is especially great for those avoiding cholesterol or seeking a vegetarian option.
Why does my bread pudding turn out gummy instead of custardy?
Overmixing or underbaking usually causes gummy bread pudding. The Egg Beaters mixture should be smooth but not whipped—just stir until combined. Also, ensure the bread absorbs enough liquid (rest it for 15 minutes before baking). Bake until the center is just set (it should jiggle slightly when shaken), not fully firm. For extra insurance, bake 5-10 minutes longer if needed.
What's the best bread to use for this recipe?
Day-old French or sourdough bread works best because it absorbs liquid well without falling apart. Avoid soft breads like brioche or challah—they can turn mushy. If you only have fresh bread, toast it first to dry it out. For extra flavor, try adding ½ tsp cinnamon or 1 tbsp vanilla sugar to the bread cubes before mixing with the custard.
Can I make this ahead of time?
Yes! This bread pudding keeps well in the fridge for 4 days and freezes beautifully for up to 3 months. For best texture, reheat at 350°F for 15 minutes (covered with foil). To prep ahead, store the soaked bread mixture (before baking) in an airtight container in the fridge for up to 24 hours. Bake straight from the fridge—just add 5-10 minutes to the baking time.
How do I fix a cracked or sunken top?
A cracked top happens when the pudding shrinks as it cools. To prevent it, ensure your baking dish is 9x9 inches and don't overfill it. If it happens, simply smooth the top with a spatula and broil for 1-2 minutes to crisp it up. For a sunken center, the pudding likely needed more time—check with a toothpick (it should come out clean but moist). If reheating leftovers, cover with foil to prevent drying.