Stale Bread Recipe: How to Make Easy Bread Crumb Pudding
Sneak Preview: Turn stale bread into a delicious dessert with this easy Bread Crumb Pudding recipe! Packed with yogurt for extra protein, pecans, and raisins, this dish is a flavorful way to minimize food waste and treat yourself.

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If you bake bread at home, you’ve likely faced the challenge of what to do with leftover loaves that go stale faster than store-bought versions. Instead of letting them go to waste, why not transform them into something delicious?
Enter this Bread Crumb Pudding—a sweet and satisfying way to repurpose stale bread crumbs into a comforting dessert. Other great options? Croutons or melba toast, but this pudding might just become your favorite
Why You Will Appreciate This Recipe
- Eco-Friendly: Reduces food waste by using stale bread or cake crumbs.
- Balanced Sweetness: Not too sugary, with subtle spice.
- Customizable: Add raisins, pecans, or even mini chocolate chips.
- Quick to Make: Simple ingredients and straightforward steps.
Happy Bakers Speak Up
“Just made it, Delicious!” —KEN
The Inspiration Behind Bread Crumb Pudding
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.
Her recipe called for either cake or bread crumbs, making it perfect for repurposing leftover bread. When I worked at the Greenhouse (a luxury health spa once 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!

Ingredients and Substitutions
- BUTTER:
- Salted
- If using unsalted, add a pinch of salt
- SUGAR:
- Use brown sugar for a butterscotch flavor
- Granulated for a milder flavor
- EGG:
- Large eggs preferred
- Any size works
- YOGURT:
- Homemade Greek yogurt preferred
- Substitute regular yogurt, buttermilk, or sour milk
- BAKING SODA:
- Use only baking soda (works with the yogurt)
- Do not substitute baking powder
- RAISINS:
- Raisins, currants, or golden raisins (aka sultanas), dates or figs; optional
- Mini chocolate chips for kids.
- PECANS:
- Toast pecans for flavor
- Substitute walnuts or omit
- FLOUR:
- All-purpose flour (bleached or unbleached)
- CINNAMON AND CLOVES:
- Use ground cloves sparingly for memorable flavor
- BREAD CRUMBS:
- Whole wheat bread crumbs preferred
- Ideal to use crumbs from my Honey Wheat Whole Bread, 100% Whole Wheat Loaf, or these Whole Wheat Dinner Rolls.
How to Make Soft Bread Crumbs
- Slice or tear stale bread into 1-inch pieces.
- Pulse in a food processor or blender until soft crumbs form.
- Avoid using dried-out bread or crusty sourdough for this recipe.
Variation: Cake Crumb Pudding
- Use un-iced cake crumbs.
- Pulse in a food processor until crumbly.
- Adjust sugar to taste, depending on the sweetness of the cake.
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.
How To Assemble Bread Crumb Pudding






📌Pro Tips
- Individual Servings: Spoon batter into muffin pans for single-serve portions.
- Storage: Freeze leftovers for a quick treat later.
- Spice It Up: Add a dash of nutmeg or orange zest for extra flavor.
Parting Thoughts: Bread crumb pudding is a delicious way to recycle leftover bread (or cake) crumbs. Sometimes, I spoon it into muffin pans instead of a quart dish to make individual servings that are easy to serve and convenient to freeze.
Need help troubleshooting? Please email me: Paula at saladinajar.com–photos welcome!
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.