30+ Delicious Easter Pudding Recipes for a Sweet Spring Celebration

Easter is a time for family gatherings, springtime celebrations, and indulging in delicious, comforting desserts. Among the many sweet treats that fill Easter tables, pudding stands out as a crowd-pleasing favorite.

Whether you’re hosting a festive brunch or preparing a post-dinner delight, Easter puddings offer a variety of flavors and textures that can be adapted to suit every taste.

From rich, chocolatey creations to fruity, light options, there’s a pudding recipe to satisfy any sweet tooth.

If you’re looking for some inspiration to create the perfect Easter dessert, this collection of 30+ Easter pudding recipes will provide plenty of ideas to make your celebration extra special.

So, let’s dive into a variety of puddings that will steal the show this holiday season!

30+ Delicious Easter Pudding Recipes for a Sweet Spring Celebration

This collection of 30+ Easter pudding recipes brings together the best of spring flavors and rich, comforting textures.

Whether you opt for a classic bread pudding, a fruity twist, or a decadent chocolate delight, these recipes are designed to suit every taste and occasion.

Perfect for Easter brunch, dinner, or as a delightful treat after an Easter egg hunt, these puddings will create lasting memories and bring joy to your table.

So, pick your favorites, gather your ingredients, and enjoy the process of creating delicious puddings that will make your Easter celebrations even sweeter!

Easter Carrot Cake Bread Pudding

This Easter Carrot Cake Bread Pudding combines the flavors of moist carrot cake with a rich custard base, making it the perfect Easter dessert. The bread pudding features grated carrots, warm spices like cinnamon and nutmeg, and a sweet glaze that adds a decadent finish. Whether served warm or cold, this pudding is a crowd-pleaser that embodies the flavors of spring while offering the comfort of a classic bread pudding.

Ingredients:

• 6 cups of cubed stale bread (preferably a loaf of brioche or challah)
• 2 cups of grated carrots
• 3/4 cup of raisins (optional)
• 1/2 cup of chopped walnuts or pecans
• 3 large eggs
• 1 1/2 cups of whole milk
• 1/2 cup of heavy cream
• 3/4 cup of brown sugar
• 1 tsp of cinnamon
• 1/2 tsp of nutmeg
• 1/4 tsp of salt
• 1 tsp of vanilla extract
• 1 tbsp of butter (for greasing)

For the glaze:

• 1/2 cup of powdered sugar
• 1 tbsp of milk
• 1/2 tsp of vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
2. In a large mixing bowl, whisk together the eggs, milk, heavy cream, brown sugar, cinnamon, nutmeg, salt, and vanilla extract.
3. Add in the grated carrots, raisins, and nuts, stirring to combine.
4. Fold in the cubed bread, making sure all the pieces are coated with the custard mixture. Let the mixture sit for about 10-15 minutes to allow the bread to absorb the custard.
5. Pour the bread mixture into the prepared baking dish and press down gently.
6. Bake for 40-45 minutes, or until the pudding is golden brown on top and a knife inserted comes out clean.
7. While the pudding bakes, prepare the glaze by whisking together powdered sugar, milk, and vanilla extract in a small bowl.
8. Once the pudding is done, let it cool for a few minutes before drizzling with the glaze. Serve warm or at room temperature.

This Easter Carrot Cake Bread Pudding is a delightful twist on the traditional dessert, combining the best of carrot cake and bread pudding into one indulgent treat. The combination of warm spices, tender bread, and creamy custard creates a dessert that feels both comforting and festive. It’s perfect for Easter brunch or dinner, providing a sweet, seasonal finish to your meal that everyone will love.

Lemon Blueberry Bread Pudding

Bright and zesty, this Lemon Blueberry Bread Pudding is a perfect Easter dessert to celebrate the season. The tangy lemon pairs beautifully with the sweet blueberries, while the soft bread pudding provides a perfect base. Whether served with a dollop of whipped cream or a drizzle of lemon glaze, this dessert captures the essence of spring and is sure to impress your guests with its refreshing and flavorful combination.

Ingredients:

• 6 cups of stale brioche or French bread, cubed
• 1 cup of fresh blueberries (or frozen, thawed)
• Zest and juice of 1 lemon
• 3 large eggs
• 2 cups of whole milk
• 1/2 cup of heavy cream
• 3/4 cup of granulated sugar
• 1 tsp of vanilla extract
• 1/4 tsp of salt
• 2 tbsp of butter (for greasing)

For the lemon glaze:

• 1/4 cup of powdered sugar
• 1 tbsp of lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
2. In a large bowl, whisk together the eggs, milk, heavy cream, sugar, lemon zest, lemon juice, vanilla extract, and salt.
3. Add the cubed bread into the custard mixture, ensuring that all the bread is soaked. Let it sit for about 10 minutes to absorb the custard.
4. Gently fold in the blueberries, being careful not to crush them.
5. Pour the mixture into the prepared baking dish and spread it out evenly.
6. Bake for 40-45 minutes, or until the top is golden brown and the pudding is set.
7. While baking, prepare the lemon glaze by mixing powdered sugar and lemon juice together.
8. Once the pudding is baked, let it cool for a few minutes before drizzling with the lemon glaze.
9. Serve warm or chilled with whipped cream or a scoop of vanilla ice cream.

Lemon Blueberry Bread Pudding is a refreshing and vibrant dessert that’s perfect for an Easter celebration. The tanginess of the lemon enhances the sweetness of the blueberries, making every bite burst with fresh, bright flavors. With its soft texture and comforting warmth, it’s a dessert that captures the essence of the season, making it an ideal way to close your Easter feast with a sweet and zesty touch.

Chocolate Coconut Bread Pudding

For those with a love for chocolate, this Chocolate Coconut Bread Pudding is the ultimate indulgence. Combining rich chocolate chunks, shredded coconut, and soft bread soaked in a custard base, this dessert is both decadent and comforting. The coconut adds a tropical twist, while the gooey melted chocolate makes every bite melt in your mouth. This pudding is a perfect balance of sweetness, making it an ideal dessert for Easter gatherings.

Ingredients:

• 6 cups of cubed stale challah or brioche bread
• 1 cup of semi-sweet chocolate chunks
• 1/2 cup of shredded unsweetened coconut
• 3 large eggs
• 2 cups of whole milk
• 1/2 cup of heavy cream
• 1/2 cup of granulated sugar
• 1 tsp of vanilla extract
• 1/4 tsp of salt
• 2 tbsp of butter (for greasing)

For topping:

• 1/4 cup of toasted shredded coconut
• Whipped cream or ice cream (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
2. In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, and salt.
3. Add the cubed bread to the custard mixture, ensuring that the bread is well soaked. Let it sit for 10-15 minutes to absorb the custard.
4. Stir in the chocolate chunks and shredded coconut.
5. Pour the bread mixture into the prepared baking dish and press down gently to even it out.
6. Bake for 40-45 minutes, or until the pudding is set and golden brown on top.
7. While the pudding bakes, toast the shredded coconut in a dry pan over medium heat for about 3-5 minutes until golden brown.
8. Once the pudding is done, let it cool for a few minutes, then top with the toasted coconut.
9. Serve warm with whipped cream or a scoop of ice cream, if desired.

Chocolate Coconut Bread Pudding is a rich and indulgent dessert that’s perfect for chocolate lovers looking for something extra special this Easter. The combination of creamy custard, gooey chocolate, and crunchy toasted coconut creates a dessert that’s both decadent and satisfying. Whether served with a dollop of whipped cream or on its own, this pudding is sure to be a favorite at your Easter celebration.

Easter Raspberry Almond Bread Pudding

This Easter Raspberry Almond Bread Pudding combines the tartness of fresh raspberries with the nutty richness of toasted almonds. The sweet and tart contrast, paired with the soft bread pudding, creates a dessert that’s both fresh and indulgent. Topped with a light almond glaze, this dish is a sophisticated addition to your Easter spread and is sure to delight your guests with its balance of flavors and textures.

Ingredients:

• 6 cups of cubed stale brioche or challah bread
• 1 1/2 cups of fresh raspberries (or frozen, thawed)
• 1/2 cup of sliced almonds, toasted
• 3 large eggs
• 1 1/2 cups of whole milk
• 1/2 cup of heavy cream
• 3/4 cup of granulated sugar
• 1 tsp of vanilla extract
• 1/2 tsp of almond extract
• 1/4 tsp of salt
• 2 tbsp of butter (for greasing)

For the almond glaze:

• 1/4 cup of powdered sugar
• 1 tbsp of milk
• 1/4 tsp of almond extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
2. In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, almond extract, and salt.
3. Add the cubed bread and let it soak in the custard for about 10-15 minutes.
4. Gently fold in the raspberries and toasted almonds, taking care not to crush the raspberries.
5. Pour the mixture into the prepared baking dish and press it down lightly to even out the surface.
6. Bake for 40-45 minutes, or until the top is golden and the pudding is set.
7. While the pudding is baking, prepare the almond glaze by whisking together powdered sugar, milk, and almond extract.
8. Once the pudding is done, let it cool slightly before drizzling with the almond glaze.
9. Serve warm or at room temperature, optionally garnished with extra toasted almonds and fresh raspberries.

This Raspberry Almond Bread Pudding is a delightful, fruity dessert perfect for Easter gatherings. The tart raspberries contrast beautifully with the nutty toasted almonds and the rich, creamy custard. The almond glaze adds a finishing touch of sweetness that complements the overall flavor profile. Whether served on its own or with a scoop of vanilla ice cream, this pudding will be a hit with guests looking for a light yet indulgent treat.

Easter Cinnamon Roll Bread Pudding

Transform leftover cinnamon rolls into a luxurious dessert with this Easter Cinnamon Roll Bread Pudding. This recipe makes use of soft, gooey cinnamon rolls and creates a rich, comforting pudding with warm spices, cinnamon swirls, and a silky custard. Topped with cream cheese icing, this decadent bread pudding is the perfect treat for your Easter brunch or dessert table.

Ingredients:

• 6 large cinnamon rolls (store-bought or homemade), cut into cubes
• 1 cup of heavy cream
• 1 1/2 cups of whole milk
• 3 large eggs
• 3/4 cup of granulated sugar
• 1 tsp of cinnamon
• 1/2 tsp of vanilla extract
• 1/4 tsp of salt
• 1/2 cup of chopped pecans (optional)
• 2 tbsp of butter (for greasing)

For the cream cheese icing:

• 4 oz cream cheese, softened
• 1/2 cup powdered sugar
• 2 tbsp milk
• 1/2 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
2. Cube the cinnamon rolls and layer them evenly in the prepared baking dish.
3. In a medium bowl, whisk together the heavy cream, whole milk, eggs, sugar, cinnamon, vanilla extract, and salt.
4. Pour the custard mixture over the cinnamon roll cubes, ensuring the bread is well-coated. Let it sit for 10-15 minutes to absorb the custard.
5. If using, sprinkle chopped pecans on top of the pudding.
6. Bake for 40-45 minutes, or until the pudding is set and the top is golden brown.
7. While the pudding is baking, prepare the cream cheese icing by whisking together cream cheese, powdered sugar, milk, and vanilla extract until smooth.
8. Once the pudding is baked, let it cool for a few minutes before drizzling with the cream cheese icing.
9. Serve warm, and enjoy the gooey, cinnamon-swirled delight.

The Easter Cinnamon Roll Bread Pudding is a comforting and indulgent dessert that brings the beloved flavors of cinnamon rolls into a decadent pudding form. The custard, infused with cinnamon and vanilla, soaks into the cinnamon roll cubes, making each bite soft and flavorful. Topped with a luscious cream cheese icing, this dessert is an Easter morning favorite that pairs perfectly with a cup of coffee or a sweet brunch. It’s guaranteed to satisfy anyone with a sweet tooth.

Easter Strawberry Shortcake Bread Pudding

For a classic spring flavor, this Easter Strawberry Shortcake Bread Pudding is a perfect choice. Combining layers of buttery bread, fresh strawberries, and a rich vanilla custard, it captures the essence of a traditional strawberry shortcake in pudding form. Topped with whipped cream or a strawberry glaze, this dessert is a vibrant, sweet way to celebrate Easter with a refreshing, fruity twist.

Ingredients:

• 6 cups of cubed stale shortcake or sponge cake
• 2 cups of fresh strawberries, hulled and sliced
• 3 large eggs
• 1 1/2 cups of whole milk
• 1/2 cup of heavy cream
• 3/4 cup of granulated sugar
• 1 tsp of vanilla extract
• 1/4 tsp of salt
• 2 tbsp of butter (for greasing)

For the topping:

• 1 cup of whipped cream or whipped topping
• 1/4 cup of strawberry jam (optional for glaze)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
2. In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, and salt.
3. Add the cubed shortcake or sponge cake into the custard mixture, making sure it’s well-soaked. Let it sit for 10-15 minutes.
4. Gently fold in the sliced strawberries.
5. Pour the mixture into the prepared baking dish and evenly spread it out.
6. Bake for 35-40 minutes, or until the pudding is golden on top and set in the center.
7. If desired, heat the strawberry jam in a small pan until it’s smooth, and drizzle over the top of the pudding once it’s baked.
8. Allow the pudding to cool slightly before serving, and top with whipped cream or whipped topping.
9. Serve warm or at room temperature for a perfect springtime treat.

This Strawberry Shortcake Bread Pudding is a refreshing, fruity dessert that’s ideal for Easter celebrations. The fresh strawberries provide a burst of flavor, and the light, airy shortcake absorbs the creamy custard beautifully. The whipped cream topping adds a rich, indulgent finish, making it the perfect way to enjoy spring flavors. This dessert is light, vibrant, and packed with sweet strawberry goodness—guaranteeing a memorable Easter treat!

Easter Lemon Blueberry Bread Pudding

For a refreshing and tangy dessert, this Easter Lemon Blueberry Bread Pudding combines zesty lemon with sweet, juicy blueberries. The bright citrus notes complement the custardy bread pudding perfectly, while the blueberries add a burst of sweetness and color. This dessert offers the perfect balance of tart and sweet, making it an ideal choice for a springtime Easter celebration.

Ingredients:

• 6 cups of cubed stale bread (brioche or challah)
• 2 cups of fresh blueberries (or frozen, thawed)
• 1 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 3 large eggs
• 1 1/2 cups of whole milk
• 1/2 cup of heavy cream
• 3/4 cup of granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 tbsp butter (for greasing)

For the lemon glaze:

• 1/2 cup powdered sugar
• 2 tbsp fresh lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
2. In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, lemon zest, lemon juice, and salt.
3. Add the cubed bread to the custard mixture and let it soak for 10-15 minutes.
4. Gently fold in the blueberries, being careful not to break them apart.
5. Pour the mixture into the prepared baking dish, spreading it out evenly.
6. Bake for 40-45 minutes, or until the pudding is set and golden brown on top.
7. While the pudding is baking, prepare the lemon glaze by whisking together powdered sugar and lemon juice until smooth.
8. Once the bread pudding is done, let it cool for a few minutes before drizzling with the lemon glaze.
9. Serve warm, and enjoy the refreshing, citrusy dessert.

This Lemon Blueberry Bread Pudding is a fresh and vibrant dessert that captures the essence of spring. The combination of lemon and blueberries creates a delightful contrast, while the custard-soaked bread adds a soft, comforting texture. The lemon glaze provides a zesty finish that enhances the bright flavors of the pudding. Perfect for Easter brunch or dessert, this recipe offers a light yet indulgent treat your guests will love.

Easter Carrot Cake Bread Pudding

If you’re a fan of carrot cake, this Easter Carrot Cake Bread Pudding is a perfect choice. Combining the warm spices of carrot cake with the comforting, custardy bread pudding, this dessert is both rich and flavorful. The sweet carrots, cinnamon, and nutmeg create a fragrant and aromatic pudding, and when topped with cream cheese icing, it becomes an irresistible treat for your Easter celebration.

Ingredients:

• 6 cups of cubed stale bread (preferably cinnamon or white bread)
• 2 cups of grated carrots
• 1/2 cup of chopped walnuts (optional)
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup of brown sugar
• 3 large eggs
• 1 1/2 cups of whole milk
• 1/2 cup of heavy cream
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 tbsp butter (for greasing)

For the cream cheese icing:

• 4 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tbsp milk
• 1/2 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
2. In a large bowl, whisk together the eggs, milk, heavy cream, brown sugar, cinnamon, nutmeg, vanilla extract, and salt.
3. Stir in the grated carrots and chopped walnuts (if using).
4. Add the cubed bread to the custard mixture, letting it soak for 10-15 minutes.
5. Pour the mixture into the prepared baking dish, spreading it out evenly.
6. Bake for 40-45 minutes, or until the pudding is set and golden on top.
7. While the pudding is baking, prepare the cream cheese icing by whisking together cream cheese, powdered sugar, milk, and vanilla extract until smooth.
8. Once the pudding is done, allow it to cool slightly before drizzling with the cream cheese icing.
9. Serve warm, and enjoy the carrot cake-inspired bread pudding.

The Easter Carrot Cake Bread Pudding is a perfect way to combine two beloved desserts—carrot cake and bread pudding—into one indulgent treat. The warm spices and sweet carrots add depth and flavor to the creamy custard, and the cream cheese icing brings an extra layer of sweetness and richness. This dessert is a great choice for Easter, offering the comforting flavors of carrot cake in a fun and unique form.

Easter Chocolate Coconut Bread Pudding

For a decadent and tropical twist, the Easter Chocolate Coconut Bread Pudding brings together rich chocolate and toasted coconut. The indulgent combination of flavors creates a pudding that’s both comforting and exotic. The custard-soaked bread, paired with melted chocolate and crunchy coconut, offers a satisfying contrast of textures and flavors, making this an Easter dessert everyone will enjoy.

Ingredients:

• 6 cups of cubed stale bread (preferably brioche or challah)
• 1 cup of shredded coconut (toasted)
• 1 cup of semi-sweet chocolate chips
• 3 large eggs
• 1 1/2 cups of whole milk
• 1/2 cup of heavy cream
• 3/4 cup of granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 tbsp butter (for greasing)

For the chocolate ganache:

• 1/2 cup of heavy cream
• 1/2 cup of semi-sweet chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
2. In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, and salt.
3. Stir in the toasted coconut and chocolate chips.
4. Add the cubed bread to the mixture and let it soak for 10-15 minutes, ensuring the bread is well-coated.
5. Pour the mixture into the prepared baking dish, spreading it out evenly.
6. Bake for 40-45 minutes, or until the top is golden and the pudding is set.
7. While the pudding is baking, prepare the chocolate ganache by heating the heavy cream in a small saucepan until it begins to simmer.
8. Remove from heat and add the chocolate chips, stirring until smooth.
9. Once the pudding is baked, drizzle the ganache over the top while still warm.
10. Serve with extra toasted coconut or whipped cream if desired.

The Chocolate Coconut Bread Pudding is a rich and decadent dessert that brings a tropical flair to your Easter table. The combination of melted chocolate and toasted coconut creates a delightful contrast with the soft, custard-soaked bread. The ganache adds an extra layer of indulgence, making this pudding an unforgettable treat. Perfect for chocolate and coconut lovers, this Easter dessert offers a satisfying blend of flavors and textures that will leave everyone coming back for seconds.

Easter Strawberry Shortcake Bread Pudding

The Easter Strawberry Shortcake Bread Pudding combines the beloved flavors of strawberry shortcake with the comfort of bread pudding. Sweet, juicy strawberries, light vanilla custard, and soft, buttery bread come together in a beautiful, seasonal dessert that will wow your guests. Topped with whipped cream or a light glaze, it’s the perfect dessert for a springtime celebration, bringing fresh fruit and creamy textures in every bite.

Ingredients:

• 6 cups of cubed stale bread (preferably pound cake or brioche)
• 2 cups of fresh strawberries, chopped
• 1/2 cup of granulated sugar (for the strawberries)
• 1 tbsp lemon juice
• 3 large eggs
• 1 1/2 cups of whole milk
• 1/2 cup of heavy cream
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 tbsp butter (for greasing)

For the whipped cream:

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
2. In a small bowl, combine the chopped strawberries, sugar, and lemon juice. Let them sit for 10-15 minutes to release their juices.
3. In a large bowl, whisk together the eggs, milk, heavy cream, vanilla extract, and salt.
4. Add the cubed bread to the custard mixture, pressing it down to ensure it soaks in the liquid. Let it sit for 10 minutes.
5. Gently fold in the macerated strawberries.
6. Pour the mixture into the prepared baking dish and bake for 35-40 minutes or until the pudding is set and golden on top.
7. While the pudding bakes, prepare the whipped cream by beating the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
8. Once the bread pudding is done, let it cool slightly before serving with a generous dollop of whipped cream.
9. Serve warm for a comforting and fruity Easter dessert.

This Strawberry Shortcake Bread Pudding is a delightful twist on the classic strawberry shortcake, adding a rich, custardy texture that elevates the fresh fruit. The combination of sweet strawberries and creamy custard makes this pudding a refreshing yet indulgent dessert. The whipped cream on top adds a light, fluffy finish, making it the perfect springtime treat for Easter. This dessert is sure to become a seasonal favorite, combining the best of both worlds in a single, comforting dish.

Easter Peach Cobbler Bread Pudding

Peach Cobbler and bread pudding come together in this show-stopping Easter dessert. The sweetness of ripe peaches, mixed with the rich custard, creates a warm, comforting pudding with a flavor reminiscent of summer. Topped with a crispy, cobbler-like crust, this dessert has the perfect balance of softness and crunch, making it an ideal treat to celebrate Easter’s arrival and the start of peach season.

Ingredients:

• 6 cups of cubed stale bread (preferably white bread or brioche)
• 3 cups fresh or frozen peaches, sliced
• 1/2 cup granulated sugar (for peaches)
• 1 tsp cinnamon
• 1 tbsp lemon juice
• 3 large eggs
• 1 1/2 cups of whole milk
• 1/2 cup of heavy cream
• 1/2 cup of brown sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 tbsp butter (for greasing)

For the topping:

• 1/4 cup rolled oats
• 2 tbsp melted butter
• 2 tbsp brown sugar

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
2. In a small bowl, mix the sliced peaches, granulated sugar, cinnamon, and lemon juice. Let them sit for about 15 minutes to release their juices.
3. In a large bowl, whisk together the eggs, milk, heavy cream, brown sugar, vanilla extract, and salt.
4. Add the cubed bread to the custard mixture, pressing it down to ensure the bread is soaked. Let it sit for 10 minutes.
5. Gently fold in the peaches with their juices.
6. Pour the mixture into the prepared baking dish.
7. In a small bowl, combine the rolled oats, melted butter, and brown sugar. Sprinkle this topping evenly over the pudding.
8. Bake for 40-45 minutes, or until the pudding is set and the top is golden and crispy.
9. Let the pudding cool for a few minutes before serving.
10. Serve warm with a scoop of vanilla ice cream or whipped cream for extra indulgence.

This Peach Cobbler Bread Pudding combines the best parts of two favorite desserts, offering a warm and comforting treat for Easter. The peaches infuse the bread pudding with a burst of sweetness, while the oatmeal topping provides a delightful, crispy contrast. With a custardy interior and a golden, cobbler-like exterior, this dessert is perfect for enjoying after a big Easter meal. Topped with a scoop of ice cream or whipped cream, it’s a truly decadent way to celebrate the season.

Easter Coconut Cream Bread Pudding

This Coconut Cream Bread Pudding is a tropical-inspired dessert that brings the flavors of coconut cream pie into a rich, custardy bread pudding. The soft bread soaks up the coconut-infused custard, while shredded coconut adds texture and flavor. Topped with a light coconut whipped cream, this dessert is perfect for those who love the tropical flavors of coconut, and it makes for an elegant Easter treat.

Ingredients:

• 6 cups of cubed stale bread (preferably brioche or challah)
• 1 1/2 cups of sweetened shredded coconut
• 1 1/2 cups of coconut milk
• 1/2 cup of heavy cream
• 3 large eggs
• 3/4 cup of granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 tbsp butter (for greasing)
• For the coconut whipped cream:
  • 1 cup of coconut cream (chilled)
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
2. In a large bowl, whisk together the eggs, coconut milk, heavy cream, sugar, vanilla extract, and salt.
3. Add the cubed bread to the custard mixture, pressing down to make sure it’s fully soaked. Let it sit for 10-15 minutes.
4. Stir in the shredded coconut, then pour the mixture into the prepared baking dish.
5. Bake for 40-45 minutes, or until the pudding is golden on top and the custard has set.
6. While the pudding is baking, prepare the coconut whipped cream by beating the chilled coconut cream with powdered sugar and vanilla until soft peaks form.
7. Once the bread pudding has cooled slightly, top with coconut whipped cream.
8. Serve warm, and enjoy the tropical flavors.

This Coconut Cream Bread Pudding is a dream for coconut lovers, offering the rich, comforting texture of bread pudding combined with the sweet, tropical flavors of coconut. The addition of coconut whipped cream elevates the dessert, adding a light and creamy finish. Perfect for Easter or any spring gathering, this dessert offers a refreshing and indulgent way to celebrate the season with a tropical twist.

Easter Carrot Cake Bread Pudding

Carrot cake is a beloved Easter dessert, and this Carrot Cake Bread Pudding transforms it into a rich, comforting dish perfect for celebrating the season. With spiced, moist bread cubes soaked in a cinnamon-infused custard and packed with shredded carrots, this bread pudding brings the familiar flavors of carrot cake to life. Topped with a creamy, tangy cream cheese frosting, it’s a decadent and festive treat for your Easter spread.

Ingredients:

• 6 cups of cubed stale bread (preferably brioche or challah)
• 1 1/2 cups of shredded carrots
• 1/2 cup of chopped walnuts or pecans (optional)
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 3 large eggs
• 2 cups of whole milk
• 1/2 cup of heavy cream
• 1/2 cup of brown sugar
• 1 tsp vanilla extract
• 1/4 tsp salt

For the cream cheese frosting:

• 4 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 tsp vanilla extract
• 1 cup powdered sugar

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
2. In a large bowl, whisk together the eggs, milk, heavy cream, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, and salt.
3. Stir in the shredded carrots and walnuts (if using).
4. Add the cubed bread to the custard mixture, pressing it down to ensure it soaks up all the liquid. Let it sit for 10-15 minutes to allow the bread to absorb the mixture.
5. Pour the mixture into the prepared baking dish and bake for 40-45 minutes, or until the pudding is set and golden on top.
6. While the pudding bakes, prepare the cream cheese frosting by beating the softened cream cheese, butter, vanilla extract, and powdered sugar until smooth and creamy.
7. Once the bread pudding is baked and slightly cooled, spread the cream cheese frosting on top.
8. Serve warm for a delicious Easter dessert.

This Carrot Cake Bread Pudding offers a fresh twist on the traditional carrot cake, making it a fun and indulgent dessert for Easter. The warm, spiced bread pudding combined with the tangy cream cheese frosting creates the perfect balance of flavors. The added crunch of walnuts and the sweetness of the carrots enhance the overall texture and taste, making this dish a standout on your holiday table. It’s the perfect dessert for anyone who loves the flavors of carrot cake but is looking for something more comforting and unique.

Easter Chocolate Chip Banana Bread Pudding

For a more indulgent dessert, this Chocolate Chip Banana Bread Pudding is a decadent choice for Easter. Overripe bananas, chocolate chips, and a rich, vanilla custard soak into cubes of bread to create a dessert that feels like a comforting hug. The sweetness of the bananas combined with the rich chocolate chips offers a delightful, gooey texture that’s perfect for Easter brunch or dinner.

Ingredients:

• 6 cups of cubed stale bread (preferably French bread or brioche)
• 2 ripe bananas, mashed
• 1 cup of semi-sweet chocolate chips
• 3 large eggs
• 1 1/2 cups of whole milk
• 1/2 cup of heavy cream
• 1/4 cup of granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 tbsp butter (for greasing)
• For the whipped cream:
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
2. In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, and salt.
3. Stir in the mashed bananas and chocolate chips.
4. Add the cubed bread to the custard mixture, pressing it down so the bread soaks up the liquid. Let it sit for 10-15 minutes.
5. Pour the mixture into the prepared baking dish and bake for 40-45 minutes, or until the top is golden brown and the pudding has set.
6. While the bread pudding is baking, make the whipped cream by whipping the heavy cream with powdered sugar and vanilla extract until soft peaks form.
7. Let the bread pudding cool slightly before serving, topped with a dollop of whipped cream.
8. Serve warm for a rich, comforting Easter dessert.

The Chocolate Chip Banana Bread Pudding is a sweet and indulgent dessert that combines the best of both worlds—chocolate and bananas—in a soft, custardy bread pudding. The gooey chocolate chips melt into the pudding, while the bananas add natural sweetness and a smooth texture. Topped with fresh whipped cream, it’s a dessert that feels both homey and indulgent, making it an excellent choice for your Easter table. The rich, comforting flavors will have your guests asking for seconds.

Easter Lemon Blueberry Bread Pudding

This Lemon Blueberry Bread Pudding is a bright, fruity dessert that’s perfect for Easter. The fresh blueberries burst with sweetness while the zesty lemon adds a refreshing, tangy flavor. Combined with the custardy texture of bread pudding, this dish feels like spring in every bite. It’s a simple yet elegant dessert that will be the star of your Easter gathering, offering a delightful balance of fruity and creamy elements.

Ingredients:

• 6 cups of cubed stale bread (preferably challah or brioche)
• 2 cups fresh blueberries
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 3 large eggs
• 1 1/2 cups of whole milk
• 1/2 cup of heavy cream
• 1/2 cup of granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 tbsp butter (for greasing)
• For the glaze:
  • 1/4 cup powdered sugar
  • 1 tbsp lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
2. In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, salt, lemon zest, and lemon juice.
3. Add the cubed bread to the custard mixture, pressing down to ensure it soaks up all the liquid. Let it sit for 10-15 minutes.
4. Gently fold in the fresh blueberries.
5. Pour the mixture into the prepared baking dish and bake for 35-40 minutes, or until the pudding is golden and set.
6. While the bread pudding bakes, prepare the glaze by whisking together the powdered sugar and lemon juice.
7. Let the bread pudding cool slightly, then drizzle the glaze over the top.
8. Serve warm for a fresh, citrusy dessert.

This Lemon Blueberry Bread Pudding is the perfect Easter dessert, offering a bright, fresh flavor with every bite. The tangy lemon pairs beautifully with the sweet blueberries, creating a balanced flavor profile that feels like springtime. The custard-soaked bread adds a comforting texture, while the lemon glaze brings it all together with a touch of sweetness. It’s a light, fruity, and refreshing way to end your Easter meal, offering a delightful contrast to the richer desserts typically served during the holiday.

Note: More recipes are coming soon!