Stale Bread Recipe: How to Make Easy Bread Crumb Pudding
Sneak Preview: Turn soft stale bread into a cozy dessert with this Bread Crumb Pudding made with Greek yogurt, raisins, pecans, and warm spices—ready in about 45 minutes.
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After making my Steakhouse Bread Recipe countless times, I had 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.
Ingredients & 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) or whole wheat.
CINNAMON AND CLOVES: Use cloves sparingly for depth of flavor.
SOFT BREAD CRUMBS: Whole wheat preferred; use crumbs from Honey Wheat Whole Bread, 100% Whole Wheat Loaf, or 50/50 Whole Wheat French Bread.
Step-by-Step Instructions for Bread Crumb Pudding
⬇️ Jump to the recipe below for exact amounts and detailed instructions.
Tips That Make a Difference
- Try Muffin Pans: Great for single servings and freezer-friendly.
- Freeze Extras: Great stirred into Greek yogurt or served with Espresso Ice Cream.
- Want to Use Cake Crumbs? Stale 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
Video
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 with whipped cream, ice cream, or a drizzle of custard or whiskey sauce.
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
FAQ
What kind of bread works best?
Soft, stale bread like whole wheat or sandwich bread is ideal. Avoid crusty, chewy or too soft varieties.
Can I make this dairy-free?
Yes! Substitute yogurt with a dairy-free alternative like almond or coconut yogurt.
Final Thoughts
This dessert turns leftover bread into something memorable. It’s my go-to when homemade bread goes stale faster than we can eat it. Whether you use wheat bread, rolls, or even stale carrot cake, this pudding brings new life to forgotten crumbs.
— Paula, Home Economist
Homemade Food Worth Sharing
Need help troubleshooting?
Email me: Paula at saladinajar.com — photos help!
p.s. Here’s another idea for stale bread: Melba Toast from Stale Bread: Like Corner Bakery Sweet Crisps
I love this recipe and my kids loved it also. Raisins still aren’t their favourite but they ate it all up. I like that it isn’t as ‘eggy’ as traditional bread and butter pudding. I used chocolate buttons instead of pecans as I didn’t have them on hand.
Hi Naomi,
Thanks for the feedback. I’m impressed that you got your kids to eat raisins–sometimes, that can be a challenge. Thanks also for the 5-star review.
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.
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.
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!
Thank you, Jill. Glad you enjoyed it.
The pecans are missing from the printed recipe.
How much should be added?
Just made it, Delicious!
Hi Ken,
Sorry about the omission. Stir the pecans in with the raisins.