Holiday Bread Pudding

Who doesn’t love a spectacular holiday-inspired bread pudding! This is a great recipe to get the family and loved ones involved —it’s also a great way to use leftover bread. Thanks to Chef Devan Rajkumar for this delicious recipe!

  • Prep time: 10-15 min
  • Makes: 4 to 6
  • Cook time: 45 min


Bread Pudding:
loaf day-old challah, cubed into 1.5” pieces
Naturegg Omega 3, shell eggs
3/4 cup / 175 ml
brown sugar
4 cup / 1 l
whole milk
3/4 tsp / 4 ml
3/4 tsp / 4 ml
3/4 tsp / 4 ml
1/2 tsp / 2.5 ml
2 tsp / 10 ml
orange zest
1 tsp / 5 ml
kosher salt
1 tbsp / 15 ml
unsalted butter
9 x 13" baking dish
Vanilla Caramel:
1 cup / 250 ml
white sugar
1/2 cup / 125 ml
heavy cream
1 tsp / 5 ml
pure vanilla extract
3/4 tsp / 4 ml
kosher salt


  1. Brush inside of baking dish with butter, then evenly distribute cubed bread throughout.

  2. In a large bowl combine Burnbrae Farms’ Naturegg Omega 3 shell eggs, brown sugar, milk, cinnamon, cardamom, clove, nutmeg, orange zest and salt. Whisk well and pour over bread. Allow bread to soak for 10 minutes.

  3. Pre-heat oven to 375F.

  4. In a large saucepan on medium low-heat add sugar. Once sugar begins to melt around the edges, gently fold the mixture using a heat proof spatula or wooden spoon. The mixture will begin to turn golden brown.

  5. Once the colour darkens to amber, remove from heat and carefully add cream and butter. Mix ingredients to combine, then add vanilla and salt. Set aside.

  6. Bake bread pudding for 45 minutes and allow to cool for 10-15 minutes before topping with caramel and serving.

This recipe was made with:

Naturegg Omega 3

A nutritionally enhanced egg that offers even more essential nutrients.

Learn More

Tips: Shell Eggs

When separating eggs, squeeze an empty plastic bottle and hold over the yolk, release some of the pressure and the yolk will suck into the bottle.

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