High Protein Protein-Boosted Bread Pudding

Got leftover bread sitting on your counter looking… tired? Perfect. We’re about to give it a glow-up.

This High Protein Protein-Boosted Bread Pudding takes humble, slightly stale bread and turns it into a warm, custardy, chocolate-kissed (or vanilla-spiced) dessert that feels cozy and indulgent—but secretly packs a protein punch.

It’s soft in the middle, golden on top, and ridiculously comforting. Basically, it’s what happens when grandma’s dessert meets your gym goals.

Why This Recipe is Awesome

First: it saves bread from the trash. We love a thrifty queen.

Second: it’s high in protein thanks to eggs, Greek yogurt, and protein powder. That means it’s not just carbs and vibes—it actually keeps you full.

Third: it’s flexible. You can make it chocolatey, fruity, nutty, or simple and classic. It works for breakfast, brunch, dessert, or late-night “I deserve something warm” moments.

Also? It’s ridiculously easy.
You tear bread. You mix custard. You bake.

It’s low effort, high comfort, and surprisingly balanced.

Ingredients You’ll Need

Here’s your cozy lineup.

For the Bread Pudding:

• 4 cups cubed day-old bread (white, brioche, whole wheat—your call)
• 3 large eggs
• 1 cup milk (any kind)
• ½ cup Greek yogurt
• ⅓ cup maple syrup or honey
• ¼ cup vanilla or unflavored protein powder
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• Pinch of salt

Optional add-ins:

• ¼ cup chocolate chips
• ¼ cup raisins
• ¼ cup chopped nuts
• ½ cup diced apples

Optional Protein Drizzle (Because Why Not?):

• ¼ cup Greek yogurt
• 1 tablespoon protein powder
• 1–2 teaspoons honey
• Splash of milk (to thin)

Simple. Flexible. Zero drama.

Step-by-Step Instructions

1. Preheat and Prep

Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish.

If your bread is fresh and soft, let it sit out for an hour to dry slightly. Slightly stale bread absorbs better. Fresh bread can get soggy.

2. Cube the Bread

Cut or tear your bread into bite-sized cubes. Toss them into the baking dish.

Don’t pack them too tightly. Give them a little breathing room.

3. Make the Protein Custard

In a large bowl, whisk the eggs, milk, Greek yogurt, maple syrup, protein powder, vanilla, cinnamon, and salt.

Whisk thoroughly to avoid protein clumps. Smooth custard = smooth texture.

If your protein powder makes the mixture thick, add 1–2 tablespoons of milk.

4. Combine

Pour the custard mixture evenly over the bread cubes.

Press the bread down gently so it soaks everything up. Let it sit for 10–15 minutes. This step matters. It helps the bread absorb all that goodness.

Add chocolate chips or other mix-ins now if using.

5. Bake

Bake for 35–45 minutes until the top is golden and the center is set.

Insert a knife in the middle—if it comes out mostly clean, you’re good. Slight moisture is fine. Wet custard? Give it a few more minutes.

6. Cool Slightly

Let it cool for at least 10 minutes before serving.

It firms up as it cools. Cutting it too soon can turn it into pudding soup. Delicious, but messy.

7. Optional Protein Drizzle

Mix Greek yogurt, protein powder, honey, and a splash of milk until smooth.

Drizzle over warm slices for extra protein and extra flair.

Common Mistakes to Avoid

1. Using super fresh bread.
Fresh bread turns mushy. Slightly stale bread creates structure.

2. Not whisking the protein powder well.
Clumps = weird bites. No thanks.

3. Overbaking.
Protein + eggs can dry out fast. Check at 35 minutes.

4. Skipping the soaking time.
Let the bread absorb the custard. Patience pays off.

5. Adding too much protein powder.
More protein doesn’t equal better texture. Stick to the recipe unless you adjust liquids too.

Alternatives & Substitutions

Because we improvise around here.

• Chocolate version? Add 2 tablespoons cocoa powder to the custard.
• Banana bread pudding? Mash 1 ripe banana into the custard.
• Dairy-free? Use plant milk and dairy-free yogurt.
• Lower sugar? Reduce maple syrup slightly and rely on fruit add-ins.
• Higher protein boost? Add 1 extra tablespoon protein powder and 1 tablespoon extra milk.

IMO, chocolate chips + peanut butter drizzle on top takes this to elite status.

FAQ (Frequently Asked Questions)

1. Is this breakfast or dessert?

Yes. It works for both. Warm slice in the morning? Perfect. With ice cream at night? Also perfect.

2. Can I make it ahead of time?

Absolutely. You can assemble it, refrigerate overnight, and bake the next day.

3. Why is my bread pudding dry?

You probably overbaked it or didn’t use enough custard. Protein recipes dry out faster—keep an eye on it.

4. Can I freeze it?

Yes. Slice and freeze individually. Reheat gently in the microwave or oven.

5. What protein powder works best?

Vanilla whey blends give the smoothest texture. Some plant proteins may need extra liquid.

6. Can I make it without yogurt?

You can replace yogurt with extra milk, but you’ll lose some creaminess and protein.

7. Does it taste “protein-y”?

Not really. The spices and sweetness balance everything. Unless you use a super strong flavored protein—then that’s on you.

Final Thoughts

This High Protein Protein-Boosted Bread Pudding proves that comfort food and protein goals can absolutely coexist. It’s warm, cozy, lightly sweet, and flexible enough to match whatever you’re craving.

It feels indulgent. It tastes nostalgic. And yet, it quietly delivers a solid protein boost in every slice.

So grab that leftover bread. Whisk up some custard. Bake yourself something warm and satisfying.

And when someone asks why your bread pudding tastes so good?

Just smile and say, “It’s balanced.”