Maple Breakfast Bread Pudding
  • 25
    Prep Time
  • 60
    Cook Time
  • 8

Maple Breakfast Bread Pudding


  • 3/4 cup Hungry Jack® Original Syrup, divided
  • 10 large eggs
  • 3 cups whole milk
  • 1 teaspoon cinnamon
  • 2 tablespoons powdered sugar
  • Syrup and softened butter for serving
  • No-Stick Cooking Spray
  • 1 (16 oz.) loaf Hawaiian or egg bread, coarsely chopped
  • 1 (8 oz.) package cream cheese, softened
  • 1/4 cup Butter Flavor All-Vegetable Shortening

Preparation Instructions

  1. SPRAY a 13 x 9-inch baking dish with no-stick cooking spray. Sprinkle bread pieces evenly over bottom.
  2. COMBINE cream cheese, shortening and 1/4 cup syrup in bowl of electric mixer. Beat until smooth. Spread mixture over the bread.
  3. BEAT eggs, remaining 1/2 cup syrup and milk in medium bowl. Pour over bread mixture. Sprinkle with cinnamon. Cover; refrigerate overnight.
  4. HEAT oven to 350°F. Uncover dish.
  5. BAKE 50 to 55 minutes or until puffed and golden. Sprinkle with powdered sugar. Serve with warm syrup and softened butter.
  • Nutritional Information Per Serving

    Serving Size (1/8 ), Calories 740 (Calories from Fat 330), Total Fat 36g (Saturated Fat 18g, Trans Fat g), Cholesterol 360mg, Sodium 580mg, Total Carbohydrate 73g (Dietary Fiber 2g, Sugars 44g), Protein 31g; Percent Daily Value*: Vitamin A 20%, Vitamin C 8%, Calcium 50%, Iron 8%.

    *Percent Daily Values are based on a 2,000 calorie diet.