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Stormy Day Breakfast Bread Pudding

This recipe works for: Breakfast

Serving Size: 48

  • 2 gallons Dry bread cubes or crumbs
  • 1 gallon Milk, low fat (2%)
  • 16 Eggs
  • 2-1/2 cups Brown sugar
  • 2 tablespoons Vanilla extract
  • 2 teaspoons Salt
  • 3 quarts Pacific Northwest Canned Pear Dices, drained
  • 1 teaspoon Cinnamon
  • 2 quarts Granola


  1. Heat oven to 350°F.
  2. Divide bread cubes between two spray-coated 12 x 20 x 2″ pans.
  3. Mix milk, eggs, brown sugar, vanilla and salt; pour an equal amount of custard mixture over each pan of bread cubes.
  4. Layer pears over bread. Sprinkle with cinnamon. Top with granola.
  5. Bake 75 to 90 minutes or until knife inserted near center comes out clean.
  6. Let sit for 5 minutes before cutting each pan 6 rows x 4 rows for 24 servings. Serve warm.

Did You Know?

Canned fruits and tomatoes are packed within just a few hours of being harvested at the peak of ripeness.