Easy Bread Pudding Recipe

This easy bread pudding recipe is made with whole grain bread and natural honey.

I simply had to do a dessert dish for Valentine’s Day, don’t you think? I’m trying really hard to stay away from the dessert recipes this year, but certain occasions simply call for them. Am I wrong?

Clean Eating Bread Pudding

Until I made this dish, I had never had bread pudding before, clean eating or otherwise. (I say that a lot on this blog, don’t I?)

So I really have no basis for comparison here. All I can tell you is…..

Y.U.M.! It’s kinda like extra soggy french toast…. but in a good way! Seriously, this is really yummy! And very, very chocolaty.

The original recipe came from my father-in-law’s grandmother (My “great-grandmother-in-law?) It was hand written on an old index card and looked like it had seen a few uses. I love finding old recipes like that. Even if I do end up changing them to fit my clean eating ways.


Bread pudding is a simple dessert to make. You just cut up some bread into bite-sized pieces, then mix it up and cover it with spices and some sort of milk. Bake it in the oven and you’ve got bread pudding! It’s a great way to use up stale bread that isn’t moldy but needs to be eaten before it truly goes bad.


Copyright Information For The Gracious Pantry


Clean Eating Bread Pudding

Bread Pudding Recipe

No ratings yet
Print Pin Rate Add to Collection
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8 servings
Calories: 307kcal


  • Casserole dish


  • 8 slices whole grain bread (no sugar added)
  • 4 cups milk (dairy or non-dairy)
  • 3 large eggs
  • 1 cup honey
  • ¼ cup unsweetened cocoa powder + 2 tbsp. reserved
  • 1 tsp. pure vanilla extract


  • Preheat oven to 300 degrees F.
  • Put your eggs and egg whites in a bowl and whisk.
  • Mix the eggs and the rest of your ingredients (except the bread) into a large mixing bowl. Whisk thoroughly. The cocoa will take a minute or two to incorporate with the cold milk. Just keep whisking vigorously until they blend.
  • Slice your bread. I cut mine 3 times each way.
  • Place your bread in a casserole dish and pour the milk mixture over it. Be sure to get all the bread pieces saturated with milk.
  • Place the casserole dish in a pan of water (a cookie sheet with edges will do). Place the entire thing in the oven. (You could also make it easy on yourself and add the water to the cookie sheet AFTER you put the whole thing in the oven. I had a serious blond moment and put the water in the pan first. When I moved the pan, water went all over the place!).
  • Bake for 1 hour. Be sure to stir the bread pudding at 30 minutes, and again at 45 minutes. Stir it one last time when you remove it from the oven. (Please be sure not to burn yourself with the hot water. Use two hands when removing this from the oven... and oven mitts too!).
  • Use the remaining 2 tablespoons of cocoa powder to sprinkle over the top and serve.


Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.


Serving: 1serving | Calories: 307kcal | Carbohydrates: 54g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 82mg | Sodium: 193mg | Potassium: 319mg | Fiber: 3g | Sugar: 43g | Vitamin A: 299IU | Vitamin C: 1mg | Calcium: 184mg | Iron: 2mg

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Sanjeeta kk says:

    This one is mt fave. too, and I love to bake it when I am short on time and ingredients for a great dessert. The dessert looks delicious!

    1. The Gracious Pantry says:

      Sanjeeta – It’s a wonderful dessert! So glad I tried it!

  2. Funny, I just had it for the first time about two weeks and I made some for my Co-workers Non “clean” sunday dinner last night. It was so bad of me to eat, and i thought about trying to do a clean version. I’m in love with it, but i’m scared that once i had the non clean version i won’t like it clean.

    1. The Gracious Pantry says:

      Michelle – It’s pretty good when it’s clean! Give it a try!

  3. Mmmmm. *Chocolate* bread pudding! I can’t wait to try it. Valentine’s dessert sounds like a perfect plan.
    A deeper pan would be easier not to splash the hot water around. The water only needs to be about an inch deep to moderate the temp of the custard as it bakes-keeps it from curdling or becoming runny scrambled eggs. Then take the casserole out of the other pan and set it on a rack or trivet to cool. You can let the water in the pan cool in the oven-less risk of getting burned by the hot water even if you slosh it, as I am prone to doing.
    My mother made bread pudding. Hers was very soft and custardy. I’ve also had it with more bread so it was stiffer (sliceable!). Either way it tastes good.

    1. The Gracious Pantry says:

      Jodi – Agreed! And thanks for the tip!

  4. If you make a paste with the cocoa and a little of the liquid and then add a little more liquid and stir it in to gradually thin it, it will be easier to incorporate the cocoa powder without getting lumps and clumps.

    1. The Gracious Pantry says:

      Jodi – Informative as always! Thank you!

  5. I really like Ezekiel 4:9 Cinnamon Raisin bread. I wonder if it would be good with that?

    1. The Gracious Pantry says:

      Abby – I’m sure it would be!

  6. I love bread pudding. I make my own clean bread in my bread machine, and nobody in my family likes to eat the ends. So I always have a lot of bread heels in my freezer. When I get enough of them — bread pudding!

    1. The Gracious Pantry says:

      Linda – What a fabulous idea!!!

  7. When I have the bread ends left I use them to make crumbs to mix into meatloaf or meatballs.

    1. The Gracious Pantry says:

      Jodi – What a great use for bread ends!

  8. mine turned into a bit of a soup! I added about 6 MORE pieces of bread and that was after some of the liquid was gone. I probably should have used the whole loaf of bread. maybe even more. other than that it was good.

    1. Anonymous says:

      Mastelh – Hmmm. Ya, sometimes you just have to adjust the amount of bread. I think different breads may affect how much liquid can be absorbed. But I’m glad it was tasty!

    2. Anonymous says:

      Mastelh – Hmmm. Ya, sometimes you just have to adjust the amount of bread. I think different breads may affect how much liquid can be absorbed. But I’m glad it was tasty!

  9. Rebecca_vance says:

    I just made this for the first time this morning…everyone LOVED it!!! My husband said it was like eating a bowl of brownies!! ha ha!! I was just wondering though…how versatile is this recipe (hmmm…is that the right word, versatile??) For instance, I was thinking of omitting the cocoa powder and adding unsweetened applesauce and cinnamon…not sure how much of each I should do though…and then with the moisture of the applesauce, maybe lessen the milk or eggs??? Also, REALLY would like to try this omitting the cocoa powder and adding some pumpkin puree and cinnamon and nutmeg instead…those two versions are dancing around in my head sounding SO yummy…but I’m just wondering if they’d turn out and wondering how I’d have to adjust the other ingredients. Any thoughts?? To be honest, I was surprised (happily surprised though) that my kids liked it…they are SOOOO picky…but since they do, I see some Sunday morning breakfasts with this!!! 🙂

    1. Anonymous says:

      Rebecca – Fantastic! You have the right idea for the substitutions. That is how I would do it, though you’ll have to play around with it to get the proportions just right. But yes, this is a very versatile recipe. You can do just about anything with it. Enjoy!

  10. Julie Guevara says:

    Oh my goooodness!! I caannot wait to try this! Your blog is AMAZING! Thank you!

    1. graciouspantry says:

      Awww, thanks!