I call this Breakfast Pudding and it feels like a hug in a bowl. Warm milk meets soft eggs and a hint of vanilla. I whisk, I wait, I smile. The spoon slips in and the custard trembles. I grew up on it and I still make it on slow mornings. This is my go to Custard Pudding Recipe. It is an egg custard recipe easy enough for a busy day. Friends ask for Pudding Ideas and I point here. The method stays simple. Heat the milk. Whisk the eggs and sugar. Temper the mix. Bake till the center has a slight jiggle. I write for folks who love egg recipes for breakfast and for folks who collect an egg custard tart recipe or an eggless pudding recipe for later. Yes I know this one uses eggs. I keep an egg free note down in the tips. For now we get that clean vanilla scent and a light nutmeg crown. We share and the bowl comes back clean.
Table of Contents
- 1) Key Takeaways
- 2) Easy Breakfast Pudding Recipe
- 3) Ingredients for Breakfast Pudding
- 4) How to Make Breakfast Pudding
- 5) Tips for Making Breakfast Pudding
- 6) Making Breakfast Pudding Ahead of Time
- 7) Storing Leftover Breakfast Pudding
- 8) Try these Breakfast recipes next
- 9) Breakfast Pudding
- 10) Nutrition
1) Key Takeaways
Hi, I am Elena from Elena Cooks at https://www.elenacooks.com. I lean on Breakfast Pudding when mornings feel long and coffee feels weak. The texture sits between silk and spoon. The flavor leans vanilla and warm milk. The method stays simple and kind.
We whisk, we bake, we wait for the gentle wobble. The result cools and sets. The spoon sinks and lifts clean. Kids cheer. Grown ups go quiet. That is the good sign.
You can make it plain and calm, or dress it with berries. It welcomes cinnamon. It likes a nutmeg dust. It plays nice with honey. It works for brunch or night snacks. It feels like home.
2) Easy Breakfast Pudding Recipe
Breakfast Pudding shows up fast on busy days. Breakfast Pudding also shines on slow Sundays. I stir and breathe and let the kitchen smell sweet. I learned this bowl from my aunt who swore patience beats strength. I keep her note on the fridge. It says whisk steady and stop when you see shine. I follow that line and smile.
The base starts simple with milk eggs sugar and vanilla. The bake uses a water bath for a gentle set. The top takes a light nutmeg snow. The edge firms and the center holds a soft shimmy. Two mentions early here on purpose since we weave Breakfast Pudding into the heart of this story.
I write for cooks who love custard and pudding. I write for folks who crave a calm start. If you collect dessert ideas this one fits. If your note list says egg custard recipe easy you will nod. If you saved egg custard tart recipe for the weekend this bowl keeps you happy till then.
3) Ingredients for Breakfast Pudding
Eggs I use large eggs for body and a tender set. The yolks bring color. The whites hold the structure. Crack them cold for neat shells then let them warm a bit for smooth whisking.
Milk Whole milk gives a soft rich mouthfeel. Two percent works and stays light. Warm the milk till steam lifts and tiny bubbles ring the pan. Hot but not boiling keeps the custard calm.
Sugar Plain granulated sugar sweetens without a heavy note. It melts well and keeps the texture smooth. I aim for balance so the vanilla still speaks.
Vanilla A small splash rounds the flavor and smells like comfort. Real extract tastes clean. This little spoon does big work for any custard or pudding lover who searches for vanilla.
Salt A pinch wakes up the sweetness and sharpens the edges. The bowl tastes less flat and more bright. You will not taste salt. You will taste balance.
Nutmeg A tiny grate on top adds warm aroma. The scent rises with the steam and makes the kitchen feel kind. People walk in and ask what smells so cozy.
Butter A thin coat on the baking dish keeps slices neat. The edges release without stress. The corners brown the slightest bit which I love.
Hot Water For the water bath we pour hot water around the dish. The bath keeps the heat even and gentle. The set stays silky. This small step pays off.
4) How to Make Breakfast Pudding
Step 1 Heat the oven to three hundred fifty F. Butter a medium baking dish. Set a larger pan nearby for the bath. This staging keeps the flow smooth and calm.
Step 2 Warm the milk in a saucepan till steam rises and tiny bubbles ring the side. Pull the pan off the heat. Let it sit for a minute so the heat softens but does not scorch the eggs.
Step 3 Whisk eggs sugar vanilla and salt in a large bowl. Aim for one even color and a light foam. This rhythm feels almost like breathing. The bowl turns glossy and friendly.
Step 4 Temper the mix by streaming the hot milk into the bowl as you whisk. Go slow and steady. The goal sits close and simple. Keep the eggs smooth and keep the texture satiny.
Step 5 Set the buttered dish in the larger pan. Pour the custard into the dish. Sprinkle a faint veil of nutmeg over the surface. Slide both pans into the oven.
Step 6 Pour hot water into the larger pan till it reaches halfway up the sides of the custard dish. Close the door and breathe. Bake till the edges set and the center gives a soft wobble when nudged. Start checking at forty minutes and pull by fifty.
Step 7 Rest the pan on a rack. Lift the custard dish out of the water. Let it cool till warm. Serve with berries or a light spoon of honey. The spoon glides and the bowl empties fast.
5) Tips for Making Breakfast Pudding
Use fresh eggs for the smoothest set. Crack slow. Whisk steady. Keep the milk hot not boiling. Heat bends flavor and texture so we keep the range gentle. A calm stove gives a calm custard.
Test for the wobble not a hard set. If the center shakes like a soft smile you win. The carryover heat finishes the job. Slice after a short chill and the lines stay tidy.
For a richer spoon swap one cup of milk for light cream. For a lighter spoon use two percent and a smaller splash of sugar. If you track ideas for dessert or breakfast and love pudding this one sits near the top of that list.
6) Making Breakfast Pudding Ahead of Time
I bake this the night before a big morning. The kitchen goes quiet and the fridge holds a pan that brings calm at seven. The flavor deepens as it chills. The slice cuts clean. The texture stays soft.
For small gatherings I bake two shallow dishes. The cooling time drops and the crust edge grows a bit more golden. Guests grab seconds without a pause. The pan returns light. I call that success in any family kitchen.
For variety I spoon jam between slices or shave chocolate on top. If your search list shows classic baked custard at home this plan fits the mood. Breakfast Pudding welcomes small twists and still tastes like comfort.
7) Storing Leftover Breakfast Pudding
Cover the dish and chill what remains. The texture holds for three days. The flavor stays true. I like a cold square at noon with coffee. My kid likes a warm bowl after school. Both make sense.
For neat squares line the dish with parchment before you pour the custard. Lift and cut once cold. The pieces stack in a box with small paper squares between. Lunch boxes win.
Warm slices in a low oven till the chill fades. Do not boil. Do not microwave to a boil. Gentle heat keeps the silk. If you track long names like egg custard recipe easy on your list you will smile at how this stores and reheats.
8) Try these Breakfast recipes next
9) Breakfast Pudding
Breakfast Pudding Egg Custard That Never Fails
Ingredients
- 5 large eggs
- 1/2 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon fine salt
- 4 cups whole milk or 2 percent milk
- Freshly grated nutmeg for topping
- Butter for the baking dish
- Hot water for a water bath optional
Instructions
- Heat oven to 350 F. Butter an 8 by 8 inch baking dish.
- Whisk eggs sugar vanilla and salt in a large bowl till smooth.
- Warm milk in a saucepan till steam rises and tiny bubbles form on the edge. Do not let it boil.
- Slowly stream the hot milk into the egg bowl as you whisk. Keep whisking till the mix looks silky.
- Set the buttered dish in a larger pan if using a water bath and pour the custard into the dish.
- Sprinkle a light veil of nutmeg over the top.
- For the water bath pour hot tap water into the larger pan so it reaches halfway up the sides of the custard dish.
- Bake till the edges set and the center gives a gentle wobble when nudged. Start checking at 40 minutes and pull by 45 to 50 minutes.
- Cool on a rack till warm. Serve warm or chill till cold and slice.
10) Nutrition
Serving size one ninth of the pan. Calories around two hundred twenty. Sugar around twenty three g. Sodium around one hundred eighty mg. Fat about eight g. Saturated fat about three g. Carbs around thirty one g. Fiber near zero g. Protein about seven g. Cholesterol about ninety five mg. Values shift with milk choice and add ins like honey or fruit.
Easy Breakfast Pudding Recipe
Let us ground this with one more note on flavor and feel. The spoon breaks the surface and the center yields. The scent meets you with vanilla and warm milk. Short words fit this bowl. Calm steps do too.
If you chase pudding ideas and want a sure path this one brings peace. Fans of custard read this and nod. Fans of vanilla smell the air and grin. I wrote this for home cooks like us who keep life simple but still love a sweet bowl that feels cared for.
Some call this custard. Some call it pudding. I call it a quiet breakfast win. If your search tab holds egg custard tart recipe for a weekend bake this weekday pan keeps spirits up till that day. Breakfast Pudding carries us there.
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