You. GUYS. are going to die over this amazing decadent pastry bread pudding! It’s one of the best desserts I’ve made in awhile.
For my 30th birthday last month, I bought a nice big box of pastries to have in the morning before a day of festivities with my friends. I picked up phenomenal bread from this Philippino bakery near my apartment. They’re famous for this simple little roll of fantastic bread that’s coated in some sweet glaze that gets sticky and a tiny crunchy when baked. They also sell the bread filled with amazing things like nutella and strawberry jam. (And they sell them filled with meats and cheeses, which Preston loves.) Oh man, I totally love them.
So I had a huge box for a fun splurge on my birthday. And then one of my friends brought a giant box of doughnuts over too. And then a few people couldn’t make it….. So I had MORE than enough pastries to last a group of us all day and to feed me and Preston some brekkie and snacks the next couple days. Then I was pastried-out so I froze them all.
A few weeks later I thawed them, chopped them up, and made bread pudding out of them! So simple and incredibly easy, but absolutely incredible. I had it for breakfast and dessert more than a few days 😉 I just LOVED having a base of the plain rolls, but a good little handful of bites of jam-filled rolls, nutella-filled rolls, and doughnuts. So much fun.
I totally recommend you try this with your favorite pastries – croissants maybe?? Doughnuts? Scones!!!
Pastry bread pudding is sooooooo fun! I am absolutely going to try it a few more times. Scones would be fantastical……
- 8 C chopped or torn pieces of leftover pastries
- 6 eggs
- 3 C soy milk (or your favorite non-dairy milk)
- 2 t vanilla extract
- 1/2 teaspoon salt
- Preheat oven to 350 degrees.
- Spray a large 9x13 baking dish with cooking spray, and fill it with your torn pieces of pastries.
- In a mixing bowl, whisk together the eggs, milk, vanilla, and salt. Pour over the pastry pieces and press the pastries into the mixture so they're all coated with the egg mixture. Allow to sit and soak up the eggy mixture for about 15 minutes.
- Pop into the oven and bake for 35-45 minutes, until the middle of the pan doesn't move (meaning you don't see any of the egg mixture jiggling) when you shake the pan.