Toasted Almond-Streusel Morning Bread Pudding

Written by on in Baking, Bread, Breakfast, Brunch, Vegetarian

This toasted almond-streusel bread pudding is a rich, custardy breakfast bake with a buttery, nutty topping. Soft cubes of yeasted bread soak up a vanilla-scented egg custard. A crunchy almond streusel sits on top and bakes until golden. Perfect for cosy weekends or brunch gatherings, this recipe brings a special twist to a classic morning favourite.

Top Tip

For the best texture, use slightly stale bread or let your bread cubes air dry for a few hours before assembling.

Ingredients

For the Enriched Dough Base

  • 2 1/4 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 1/2 tsp salt
  • 2 1/4 tsp active dry yeast (1 packet)
  • 3/4 cup warm milk (110°F/43°C)
  • 2 large eggs, room temperature
  • 4 tbsp unsalted butter, softened

For the Custard

  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 3 large eggs
  • 1/3 cup granulated sugar
  • 1 tbsp vanilla extract
  • 1/4 tsp ground nutmeg

For the Almond Streusel

  • 1/2 cup sliced almonds
  • 1/3 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1/4 tsp salt
  • 3 tbsp unsalted butter, cold and cubed

For Assembly and Baking

  • Butter, for greasing the pan
  • Powdered sugar, for dusting (optional)

Steps

  1. Make the enriched dough: In a large bowl, whisk together flour, sugar, salt, and yeast. In a separate bowl, mix warm milk, eggs, and softened butter. Add wet ingredients to dry and mix until a sticky dough forms. Knead for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise until doubled (about 1 hour).
  2. Punch down the dough and shape into a rectangle. Cut into 1-inch cubes. Spread cubes on a baking sheet and let dry for 1–2 hours (or overnight, uncovered).
  3. Grease a 9×13-inch baking dish. Arrange the bread cubes evenly in the dish.
  4. Prepare the custard: In a bowl, whisk together milk, cream, eggs, sugar, vanilla, and nutmeg. Pour evenly over bread cubes, gently pressing to soak. Let stand 30 minutes to absorb.
  5. Preheat oven to 350°F (175°C).
  6. Make the almond streusel: In a bowl, combine flour, brown sugar, and salt. Cut in cold butter until crumbly. Stir in sliced almonds.
  7. Sprinkle almond streusel generously over the soaked bread.
  8. Bake for 38–45 minutes, until golden and set but still slightly wobbly in the center.
  9. Cool for 10 minutes. Dust with powdered sugar if desired and serve warm.

Nutrition

  • Calories: 410
  • Protein: 11g
  • Net Carbs: 46g
  • Fat: 20g
  • Fiber: 2g

Tips

  • Swap almonds for pecans or walnuts for a different flavor profile.
  • Letting the bread cubes dry out ensures they soak up more custard for a creamy, not soggy, texture.
  • Add a handful of chocolate chips or dried fruit for a fun twist.

FAQs

Can I make this bread pudding ahead of time?

Yes! Assemble the dish (except for the streusel), cover, and refrigerate overnight. Add the streusel before baking in the morning.

Cooking for one?

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What kind of bread works best?

Homemade enriched dough is ideal, but you can substitute with brioche or challah if short on time.

How do I store leftovers?

Store covered in the fridge for up to 3 days. Reheat individual portions in the microwave or oven.

Can I make this dairy-free?

Use plant-based milk and butter alternatives for both the dough and custard. The texture will be slightly different but still delicious.

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