Name: Breakfast Pudding – The Best Yorkshire-Style Bake
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 cup all-purpose flour; 1 cup whole milk; 4 large eggs; 1/2 teaspoon salt; 2 tablespoons beef drippings or vegetable oil

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If you’ve never had a proper breakfast pudding, you’re missing out on something special. I remember the first time I made one—it puffed up like a golden balloon in the oven, and for a second, I thought I’d broken the laws of baking. There’s something satisfying about watching simple ingredients like eggs, milk, and flour turn into this crispy, airy creation. It’s like breakfast meets magic. This is hands-down the best Yorkshire pudding recipe I’ve ever used. It’s easy, reliable, and kind of addictive. Whether you’re after an english bread pudding recipe, experimenting with indian pudding recipe styles, or just craving those comforting pudding desserts recipes, this one hits the spot. It’s perfect with Sunday roast or even drizzled with syrup for breakfast—it’s your kitchen, so go wild.

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

Breakfast pudding is light, crisp, and puffs up beautifully.
The secret to success is hot oil and room-temperature batter.
This recipe can go sweet or savory with a few easy swaps.
It’s the best Yorkshire-style bake you’ll ever try for breakfast.

2) Easy Breakfast Pudding Recipe

I’ve made breakfast pudding more times than I can count, and every single time it feels like watching a little miracle in my oven. There’s this quiet moment when the batter sits there, doing absolutely nothing, and then—bam—it starts to puff like it’s alive. That’s when I know breakfast is about to be great.

We’re talking about the best yorkshire pudding recipe, the kind that turns a few pantry staples into something that looks like it belongs on a restaurant table. The edges are crisp, the center is soft, and the smell? Oh, it fills the house with that buttery warmth that makes everyone wander into the kitchen asking, “When can we eat?”

This breakfast pudding is the heart of comfort cooking—simple, forgiving, and perfect with any topping you love. Whether you go the traditional savory route or lean into sweet pudding desserts recipes, you’ll be grinning when you take that first bite.

3) Ingredients for Breakfast Pudding

All-purpose flour: This is your structure, your backbone. It’s what gives the pudding that perfect puff. Make sure you measure it right—scoop and level, no shortcuts.

Whole milk: I prefer whole milk because it gives that rich flavor and helps the pudding brown beautifully. You can use skim, but the texture might not be quite as dreamy.

Eggs: Four big ones, at room temperature. They’re what create the lift and that golden crown you’ll brag about later.

Salt: Just a pinch, but don’t skip it. It balances the flavor and keeps the pudding from tasting flat.

Beef drippings or vegetable oil: This is where the magic begins. The hotter the fat, the higher your pudding rises. Trust me, it’s science and a little kitchen showmanship.

4) How to Make Breakfast Pudding

Step 1. Preheat your oven to 425°F and pop your muffin tin inside. It needs to be blazing hot—this is the secret to that glorious puff. I always feel like I’m prepping a little baking stunt when I do this.

Step 2. In a bowl, whisk together eggs and milk until smooth. Then add the flour and salt. Keep whisking until you’ve got a silky, lump-free batter. It should pour like cream.

Step 3. Carefully pull out the hot pan, add a bit of oil or drippings into each cup, then return it for a couple of minutes. When it’s sizzling, that’s your cue to pour in the batter—halfway full for each cup.

Step 4. Bake for about 20 to 25 minutes. Do not open the oven, no matter how curious you get. Just peek through the glass and watch them rise like little golden balloons. When they’re done, they’ll be crisp on top, soft in the middle, and begging to be eaten.

Step 5. Serve them right away. They’ll deflate a little after coming out, but honestly, that’s part of their charm. Each one tells a story of heat, air, and timing that worked just right.

5) Tips for Making Breakfast Pudding

Every time I make this breakfast pudding, I remind myself of a few small things that make a big difference. Let the batter rest for at least 15 minutes. It helps the gluten relax, which means a lighter, fluffier texture. You’ll notice the difference after the first batch.

Don’t skip preheating the pan. When the oil hits that screaming-hot temperature, the batter sizzles and seals instantly, creating that crispy shell we all love. It’s like the moment a pancake first hits the griddle—that sound is your friend.

And most importantly, keep the oven closed. I know it’s hard. You’ll want to peek. But trust the process. A bit of patience turns this from good to great. That’s the yorkshire pudding recipe easy way—less fuss, more reward.

6) Making Breakfast Pudding Ahead of Time

Can you make breakfast pudding ahead? Absolutely, and I do it all the time when mornings get busy. You can mix the batter the night before, cover it, and let it rest in the fridge. Just bring it back to room temperature before baking, and it’ll puff up just like fresh.

I’ve even baked them early and reheated them in the oven for a few minutes. They won’t rise as dramatically, but they’ll still taste amazing. A little butter or gravy brings them right back to life.

This trick works whether you’re hosting brunch or just want to have something special ready on a weekday morning. Breakfast pudding doesn’t just taste good—it makes mornings feel a bit more peaceful.

7) Storing Leftover Breakfast Pudding

If, by some miracle, you have leftovers, store them in an airtight container once they’ve cooled. I’ve kept mine for two or three days in the fridge, and they warm up nicely in the oven at 350°F for about 5 minutes.

They also freeze surprisingly well. Wrap each one tightly, and when the craving hits, reheat them straight from frozen. They’ll never be quite as high as when they first came out, but the flavor stays right where it should be—crisp edges and soft centers.

Leftover breakfast pudding makes a great base for savory snacks too. Add a spoonful of scrambled eggs or sausage gravy on top and you’ve got a quick bite that tastes like a full meal.

8) Try these Breakfast Recipes next!

9) Breakfast Pudding