Name: Stale Bread Recipe: How to Make Easy Bread Crumb Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: ¼ cup butter; ⅓ cup brown sugar; 1 large egg; ½ cup unflavored Greek yogurt; ½ teaspoon baking soda; ½ cup raisins or currants; ½ cup pecans, chopped; ¼ cup all-purpose unbleached flour ((substitute whole wheat flour)); 1 teaspoon ground cinnamon; ½ teaspoon ground cloves; 2 cups bread crumbs

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Sneak Preview: Turn soft stale bread into a cozy dessert with this protein-packed Bread Crumb Pudding. Made with Greek yogurt, raisins, pecans, and warm spices, this dish is a flavorful way to minimize food waste and treat yourself.

Bread crumb pudding on a plate covered with whipped cream and caramelized pecans

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After making my Steakhouse Bread Recipe countless times, I found myself with more leftovers than two of us could eat. That’s when I remembered Helen Corbitt’s Cake Crumb Pudding from her cookbook (paid link).

Her recipe called for either cake or bread crumbs, making it perfect for repurposing leftover bread. When I worked as the kitchen supervisor at the Greenhouse (a luxury health spa originally associated with Neiman Marcus)—we always used bread crumbs for this recipe. And yes, if you happen to have stale, un-iced cake, it works beautifully here too!

Shared & Loved
“Just made it, Delicious!” —KEN

Ingredients and Substitutions

BUTTER: Use salted; add a pinch of salt if using unsalted.

SUGAR: Brown sugar adds butterscotch flavor; granulated is milder.

EGG: Large preferred, but any size works.

YOGURT: Homemade Greek yogurt preferred; sub regular yogurt, buttermilk, or sour milk.

BAKING SODA: Use only baking soda (reacts with yogurt); don’t substitute baking powder.

RAISINS: Use raisins, currants, golden raisins, chopped dates, figs, or mini chocolate chips for kids.

PECANS: Toast for better flavor; sub walnuts or omit.

FLOUR: Use all-purpose (bleached or unbleached).

CINNAMON AND CLOVES: Use ground cloves sparingly for depth of flavor.

BREAD CRUMBS: Whole wheat preferred; use crumbs from Honey Wheat Whole Bread, 100% Whole Wheat Loaf, or Whole Wheat Dinner Rolls.

Step-by-Step Instructions for Bread Crumb Pudding

⬇️ Jump to the recipe below for exact amounts and detailed instructions.

Creaming the butter and sugar with a stand mixer. — **Cream butter and sugar** until light.

adding the remaining ingredients except bread crumbs. — **Cream butter and sugar** until light.

Tips That Make a Difference

Try Muffin Pans: Great for single servings and freezer-friendly.
Adjust Moisture: If using very dry bread (like croutons), add more yogurt or an extra egg.
Freeze Extras: Wrap cooled servings tightly for a quick dessert later.
Want to Use Cake Crumbs? Un-iced cake works too. Pulse until fine and reduce the sugar slightly to balance the sweetness.

Stale Bread Recipe: How to Make Easy Bread Crumb Pudding

By Paula Rhodes

This is a great way to recycle leftover bread from bread that is less fresh than you would like. Add an egg and yogurt for protein, whole wheat bread for fiber, and spices for a knock-out flavor.

5 from 9 votes

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Video

Prep time: 15

Cook time: 30

Total time: 45

Ingredients

¼ cup (56 g) butter
⅓ cup (71 g) brown sugar
1 large (50 g) egg
½ cup (113 g) unflavored Greek yogurt
½ teaspoon baking soda
½ cup (75 g) raisins or currants
½ cup (55 g) pecans, chopped
¼ cup (30 g) all-purpose unbleached flour (substitute whole wheat flour)
1 teaspoon ground cinnamon
½ teaspoon ground cloves
2 cups (168 g) bread crumbs

Instructions

Preheat oven to 350˚F (180˚C).
Cream butter and sugar: Beat ¼ cup (56 g) butter and ⅓ cup (71 g) brown sugar in a large bowl until light and creamy.
Add to bowl: Add 1 large (50 g) egg, ½ cup (113 g) unflavored Greek yogurt, ½ teaspoon baking soda, ½ cup (75 g) raisins or currants, ½ cup (55 g) pecans, chopped, ¼ cup (30 g) all-purpose unbleached flour , 1 teaspoon ground cinnamon, and ½ teaspoon ground cloves. Mix well.
Add bread crumbs: Stir in 2 cups (168 g) bread crumbs (made by pulsing torn, stale sandwich bread in a food processor or blender). Stir just until combined.
Pour the batter into a 1-quart (oven-safe) casserole dish.
Bake: Cover and bake for 15 minutes.
Uncover and continue baking for another 15 minutes or until a toothpick inserted in the middle comes out clean.
Serve warm or cold, topped with whipped cream, ice cream, or a drizzle of custard or whiskey sauce. They are all good!

Notes

If your bread is extremely dry (like croutons), add more yogurt or an extra egg to ensure the mixture is adequately moist.
The batter should be fairly wet before baking for the best texture in the finished pudding.

Nutrition

All images and text ©️ Paula Rhodes for Salad in a Jar.com

5-Star Ratings Are My Favorite!Help others find this recipe in search results on the web.

FAQ

What kind of bread works best?
Soft, stale bread like whole wheat or sandwich bread is ideal. Avoid crusty or chewy varieties.

Can I make this dairy-free?
Yes! Substitute yogurt with a dairy-free alternative like almond or coconut yogurt.

Can I skip the raisins and nuts?
Absolutely. Replace with chocolate chips or leave them out entirely.

Final Thoughts:

Just like Helen Corbitt’s resourceful Cake Crumb Pudding, this dessert turns leftovers into something memorable. It’s my go-to when homemade bread goes stale faster than we can eat it. Whether you use soft wheat bread, rolls, or even un-iced cake, this pudding brings new life to forgotten crumbs with a mix of comfort, flavor, and just enough spice.

p.s. Here’s another idea for stale bread: Melba Toast from Stale Bread: Like Corner Bakery Sweet Crisps

Need help troubleshooting? Please email me: Paula at saladinajar.com–photos welcome!

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7 Comments

I made this yesterday and followed it exactly.
It was dry and hard.
Is there something I am missing?
I couldn’t serve it.
Luckily I had some berries and ice cream to serve my guest.

Paula says:

at

Hi Helen,

Oh no, I’m so sorry to hear that your recipe didn’t turn out as expected. I know how frustrating it can be when you’re preparing something for guests and it doesn’t work out. Here are some possibilities:

1. Overbaking. Did you check for doneness a little early? Ovens can vary, and sometimes they run hotter than the set temperature.
2. Was your bread extra dry or stale? You might need to add a little more liquid. How did your batter look compared to my pictures?

Berries and ice cream sound like a fantastic save–I’m sure your guests still appreciated your effort and creativity.

Reply

I try every breadcrumb pudding or cake recipe on the internet that I can find, as I always have an excess of fresh crumbs taking up way too much space in the freezer. I usually find them a bit stodgey and disappointing, but was delighted with this simple, economical and delicious recipe – there’s nothing ‘crummy’ about it at all, tastes like a real, cakey, fruit and nuts pudding, and particularly yum with ice-cream. A keeper of a recipe – thank you!

A tasty way to use leftover bread!

Paula says:

at

Thank you, Jill. Glad you enjoyed it.

Reply

The pecans are missing from the printed recipe.
How much should be added?
Just made it, Delicious!

Paula says:

at

Hi Ken,
Sorry about the omission. Stir the pecans in with the raisins.

Reply

Paula Rhodes, owner

As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.