Breakfast pudding always feels like the hug we didn’t know we needed. When I pull this baked tapioca pudding from the oven, I swear the whole kitchen smells like a sweet invitation to slow down. The creamy custard-like texture reminds me of mornings when I’d sneak extra spoonfuls straight from the pan—burnt tongue and all. This isn’t just another tapioca pudding recipe; it’s the kind of comfort food that makes you pause mid-bite and think, “Why don’t I make this more often?” I love that it takes the old-fashioned charm of a bread pudding recipe easy enough for anyone, then wraps it in the nostalgia of baked rice pudding. And if you’ve got just a few minutes, even a minute tapioca pudding recipe has nothing on this oven-baked beauty. What I enjoy most is how it fits into the family of pudding desserts recipes while still feeling a little special. It’s one of those easy pudding recipes that proves you don’t need fancy tricks—just simple ingredients, a warm oven, and the patience to let it bake until golden. By the time it’s done, you’ll have a dish that begs for a drizzle of cream, a spoon, and maybe a second helping.

1) Key Takeaways
2) Easy Baked Tapioca Pudding Recipe
3) Ingredients for Baked Tapioca Pudding
4) How to Make Baked Tapioca Pudding
5) Tips for Making Baked Tapioca Pudding
6) Making Baked Tapioca Pudding Ahead of Time
7) Storing Leftover Baked Tapioca Pudding
8) Try these Breakfast recipes next!
9) Baked Tapioca Pudding
10) Nutrition

1) Key Takeaways

This breakfast pudding is creamy, rich, and baked until golden.
It combines the coziness of bread pudding with the silky texture of tapioca.
Perfect for mornings, it doubles as a warm dessert too.
Simple ingredients and a short prep make it doable for anyone.

2) Easy Baked Tapioca Pudding Recipe

When I think about breakfast pudding, I always remember the mornings when the kitchen smelled like sweet milk warming on the stove. There’s something about baked tapioca pudding that feels old-fashioned yet welcoming. It doesn’t shout for attention but instead sits there quietly, waiting to comfort you with every spoonful.

The recipe is as forgiving as it is delicious. We’re talking about a dish that works both as breakfast and dessert. Some people keep it for holidays, but honestly, I’ve made it on a Tuesday just because I wanted a warm bite with my coffee. The creamy pearls of tapioca soften in milk, and the oven gives everything a custard-like finish.

Compared to a bread pudding recipe easy enough for any beginner, this one feels just as simple but lighter on the stomach. It’s one of those easy pudding recipes that even first-time cooks will get right. For me, that’s the charm—it doesn’t take itself too seriously, but it always delivers.

3) Ingredients for Baked Tapioca Pudding

Small Pearl Tapioca: The heart of the recipe. These little pearls puff up and give the pudding its signature chewy bite. I always soak them first to keep the texture tender.

Whole Milk: I like using whole milk for that extra creamy richness. If you only have low-fat milk, it works, but the pudding won’t be as silky.

Eggs: They bind everything together. Beating them first helps avoid any lumps when mixing with warm milk.

Sugar: Sweetness matters. Half a cup works well, but you can add a little more if you have a sweet tooth.

Vanilla Extract: A splash of vanilla makes the flavor round and warm. Without it, the pudding feels incomplete.

Salt: Just a pinch. It sharpens the sweetness and balances everything.

Cinnamon: Optional, but I sprinkle some on top. It gives the pudding a cozy scent that feels like home.

Butter: A dab of butter on top helps the pudding brown in the oven. It’s a small touch with a big reward.

4) How to Make Baked Tapioca Pudding

Step 1. Soak the tapioca pearls in water for half an hour. This softens them so they cook evenly later. I usually do this while I prepare the other ingredients.

Step 2. Warm milk, sugar, and salt together in a saucepan. Don’t boil it, just heat until the sugar dissolves. The smell of warm milk always takes me back to childhood breakfasts.

Step 3. Stir in the drained tapioca. Cook gently until the pearls turn clear. This part takes patience—if you rush, you’ll end up with chewy bits.

Step 4. Whisk a little of the hot milk mixture into the beaten eggs to temper them. This step prevents scrambled eggs in your pudding. Once mixed, return the eggs to the saucepan.

Step 5. Add vanilla and stir well. Pour everything into a greased baking dish. Dot the top with butter and sprinkle cinnamon if you like.

Step 6. Bake at 350°F until golden brown and just set in the center. Let it rest for about ten minutes before serving.

5) Tips for Making Baked Tapioca Pudding

Patience is key. Don’t rush the cooking of the pearls, or they’ll be unpleasantly chewy. Slow and steady wins here.

Always temper the eggs. I learned the hard way once—my pudding ended up tasting like sweet scrambled eggs. A few extra minutes make all the difference.

Don’t skip the butter on top. It creates that slightly golden crust which makes every bite more inviting. Without it, the pudding can look pale and less appetizing.

6) Making Baked Tapioca Pudding Ahead of Time

I often prepare this breakfast pudding the night before. It holds up well in the fridge and makes mornings a little easier. You can bake it fully, let it cool, then cover and refrigerate overnight.

If you prefer a fresh-baked taste, prepare the mixture, pour it into a dish, and store it covered in the fridge. The next morning, pop it straight into the oven. It takes a little longer to bake when cold, but the flavor is just as comforting.

For family gatherings, making it ahead has saved me from the morning rush. Guests walk into the kitchen, and there’s already a warm dish waiting on the counter. No stress, just smiles.

7) Storing Leftover Baked Tapioca Pudding

Leftovers rarely last long in my house, but when they do, I keep them in an airtight container in the fridge. They stay good for about three days. Reheat gently in the microwave, or enjoy them cold—it’s delicious both ways.

If you plan to freeze it, portion it into small containers. Thaw overnight in the fridge before reheating. The texture changes slightly, but it still makes a lovely treat.

Sometimes I drizzle a little cream or add fresh fruit on top when reheating. It freshens up the flavor and makes it feel new again.

8) Try these Breakfast recipes next!

9) Baked Tapioca Pudding