Name: Breakfast Pudding with Cottage Cheese – A Low Carb Delight
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 cup cottage cheese; 3 large eggs; 1/4 cup almond flour; 2 tbsp sweetener of choice; 1 tsp vanilla extract; 1 cup fresh berries (blueberries, raspberries, or strawberries); 1/4 tsp salt; Butter for greasing the pan

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I never thought I’d be the kind of person who gets excited about something called a Breakfast Pudding, but here we are. When you wake up and crave comfort, this dish greets you like a warm hug. It’s not just another entry in the long list of low carb breakfast recipes—it’s a true game-changer for mornings. The creamy cottage cheese gives this pudding a soft, custard-like base while the berries on top bring little bursts of sweetness. I love the way it feels both indulgent and nourishing at the same time. If you’ve ever searched for a recipe for bread pudding but wished it had fewer carbs and more protein, this version answers that wish. We’re blending the classic comfort of an english bread pudding recipe with a healthier twist. It reminds me of Sunday mornings when the house fills with the smell of baking, only now it fits perfectly into high protein low carb recipes dinner plans too. Sweet or savory, it adapts easily. Honestly, I’ve even made it when I wanted a savory bread pudding recipe with a sprinkle of herbs and cheese. What makes this special is how it bridges both breakfast and dessert. Whether you’re eyeing Low Carb Dessert Recipes or just something warm and simple to start your day, this dish fits right in. It’s easy, flexible, and it has the kind of down-to-earth charm that makes you go back for seconds.

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

This Breakfast Pudding recipe gives you comfort in a dish. It blends creamy cottage cheese with simple pantry ingredients to create a meal that feels indulgent yet balanced. The dish adapts to mornings or desserts, and it brings protein, flavor, and warmth to your table. Think of it as a lighter cousin of classic bread pudding.

You can switch it up. Add berries for a sweet kick, or swap in herbs if you crave savory. Either way, the pudding stays flexible and kind to your schedule. We all need recipes that let us play without stressing, and this one fits that role well.

Prep is quick, cook time is reasonable, and leftovers taste even better the next day. If you’re chasing low carb breakfast recipes or exploring high protein low carb recipes dinner ideas, this pudding delivers. It’s reliable, simple, and surprisingly versatile.

2) Easy Breakfast Pudding Recipe

I’ve baked many puddings, but this one tops the list for mornings when I want comfort without regret. The mixture whips up in minutes, and the oven takes care of the rest. No complicated steps, no fuss—just a warm dish that makes the kitchen smell cozy.

The main keyword here is Breakfast Pudding, and it deserves attention. It manages to cover the need for both breakfast and dessert in one go. For me, it feels like a hug with every bite. Sweet but not cloying, light but not boring, it lands right in that sweet spot we all want for everyday meals.

If you’ve ever tried a recipe for bread pudding and thought it was too heavy, this version will win you over. It’s softer, higher in protein, and the texture sits somewhere between custard and cake. A spoonful pairs beautifully with coffee in the morning or tea at night.

3) Ingredients for Breakfast Pudding

Cottage Cheese: The base of the dish. It brings creaminess and protein. When baked, it melts into the batter, leaving a soft custard texture that feels rich but keeps carbs low.

Eggs: These hold the pudding together. They bring structure and add more protein. Eggs also help create that golden top that makes the dish inviting as soon as you pull it from the oven.

Almond Flour: A low carb alternative to regular flour. It keeps the pudding light and adds a slight nutty taste. If you like experimenting, you can try coconut flour too, though you’ll need less of it.

Sweetener of Choice: Use your go-to low carb sweetener here. It could be erythritol, stevia, or monk fruit. I lean toward erythritol because it bakes well and doesn’t leave an aftertaste.

Vanilla Extract: A small spoon of vanilla changes everything. It deepens the flavor and pairs well with berries, making the pudding feel more like a dessert without adding effort.

Fresh Berries: Blueberries, raspberries, or strawberries all work. They add color, juice, and a gentle tartness. I like how they break through the creaminess with tiny bursts of flavor.

Salt: Just a pinch makes the sweet taste brighter. It balances the custard and ties the flavors together.

Butter: Use it to grease the pan. It keeps the pudding from sticking and adds a soft richness to the edges.

4) How to Make Breakfast Pudding

Step 1. Preheat your oven to 350°F. Grease a baking dish with butter. This step sets you up for smooth serving later. No one likes pudding stuck to the pan.

Step 2. Blend the cottage cheese, eggs, almond flour, sweetener, vanilla, and salt. I like using a blender here. The smoother the mix, the softer the final bake.

Step 3. Pour the mixture into the dish. Drop fresh berries across the top. They’ll sink a little as it bakes, leaving pockets of fruit in every slice.

Step 4. Bake for about 35 to 40 minutes. Look for a golden top and edges pulling slightly from the dish. A slight jiggle in the center means it’s just right.

Step 5. Let it cool for a few minutes. Slice and serve warm if you want soft comfort, or chill it for a firmer bite. Either way, the Breakfast Pudding holds its charm.

5) Tips for Making Breakfast Pudding

I’ve learned that small tweaks can change the whole dish. If you like your pudding sweeter, add more berries or an extra spoon of sweetener. For savory bread pudding recipe vibes, skip the berries and toss in herbs with shredded cheese.

The texture depends on baking time. A shorter bake keeps it softer, almost custard-like. A longer bake firms it into a cake-like pudding. Both ways work, so it depends on your mood. I often aim for something in between.

When sharing with family, I drizzle honey or maple syrup for those who aren’t following low carb dessert recipes. That way, everyone feels happy, and the dish stays flexible to fit the table.

6) Making Breakfast Pudding Ahead of Time

This dish keeps its flavor even after a night in the fridge. In fact, I’d say it gets better because the flavors settle in. I often bake it at night, then reheat a slice in the oven the next morning. It saves time and still feels special.

If you’re planning dinner, don’t be shy about serving this as part of high protein low carb recipes dinner. A slice pairs well with roasted vegetables or even grilled chicken. It’s not locked into breakfast hours only.

For the best texture, cover the dish with foil if you reheat in the oven. It keeps the pudding from drying out while still warming it through. No one wants a dry custard dish.

7) Storing Leftover Breakfast Pudding

I like recipes that don’t punish me for making too much. This pudding sits happily in the fridge for three days. Slice it, cover it, and it’s ready for quick breakfasts or desserts during the week.

You can reheat slices in the oven or enjoy them cold. Cold pudding has a firmer bite, almost like cheesecake. Warm pudding melts softer, and the aroma of baked vanilla comes alive again.

If you’re into english bread pudding recipe traditions, you might drizzle cream or pour custard over chilled slices. For me, a handful of extra berries on top works best. It feels fresh and bright.

8) Try these Breakfast recipes next!

9) Breakfast Pudding