Three Bread Pudding Variations for a Better Saturday Morning

This Mako food article, by Yarden Weiss and published on June 11, 2026, with an update on June 12, 2026, presents three takes on bread pudding, a dish that sits somewhere between dessert and breakfast. The piece explains that the idea is simple, use leftover challah from the previous day, or even older bread, and turn it into something rich and comforting.

The article says bread pudding has medieval British roots, when it was created as a way to avoid food waste. Over time it became a more indulgent dessert, but the basic concept stayed the same. The classic version here uses old challah slices spread with butter, soaked in milk, heavy cream, and eggs, and filled with raisins. Brown demerara sugar is sprinkled on top so it crisps in the oven, and the finished dish is served with a formal, almost aristocratic presentation despite starting with supermarket bread.

A second version is described as more elaborate. It is served in individual bowls, though the article notes one baking dish would also be fine. This version adds chocolate chips for extra sweetness and is baked in a water bath, which gives it a light, silky texture. A layer of melted jam brushed on at the end adds a shiny finish.

The third variation is a basic bread pudding recipe with several additions, plus an explanation from the Davidson Institute about the science behind the dish. The article suggests making the recipe and then explaining to children why bread goes stale and how it can be revived. It closes by wishing readers bon appetit.