Breakfast pudding is one of those dishes that makes you pause and smile. I grew up with this old fashioned rice pudding recipe sitting warm on the counter, filling the house with the smell of milk and cinnamon. It’s a dish that doesn’t ask for much—just patience, and a love of creamy rice pudding recipes made the way our moms and grandmothers did. The first spoonful always takes me back. Soft grains of rice, a little sweet, a little custardy, and that warm comfort you can’t fake. Some people might call this a homemade rice pudding, others might lean on baked rice pudding, but I like to think of it as kitchen nostalgia. It’s simple, it’s hearty, and it somehow manages to feel like both breakfast and dessert. When I say easy rice pudding recipe, I mean the kind where you stir slowly, sip your coffee, and let the morning do its thing while the pudding thickens. The creamy texture always feels like a reward for waiting. Every family has a way of making it, but this creamy rice pudding version has stuck with me. It’s part breakfast, part memory, and entirely comforting. I keep coming back to it on chilly mornings or when I want something homemade that doesn’t come from a box. Maybe it’s the cinnamon, maybe it’s the slow simmer, but every bite makes you feel like you’re home.

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 Breakfasts next!
9) Breakfast Pudding Recipe
10) Nutrition

1) Key Takeaways

Breakfast pudding is creamy, cozy, and feels like comfort in a bowl.
The recipe uses pantry staples such as rice, milk, sugar, and an egg.
You can serve it warm or chilled with cinnamon on top.
It’s easy to make ahead and perfect for family mornings.

2) Easy Breakfast Pudding Recipe

There’s something special about breakfast pudding. I can still picture the pot on my mom’s stove, steam rising as the rice turned soft and the milk thickened. The smell of cinnamon drifted through the kitchen, and I’d sneak a spoonful before it cooled. It’s a recipe that sits right at the line between breakfast and dessert, giving you permission to eat something sweet first thing in the morning.

The best part is how simple it is. A little rice, a little sugar, and some milk—suddenly you’ve got a creamy dish that feels indulgent without being fussy. This old fashioned rice pudding recipe has been passed down and still works today. You don’t need fancy gadgets or expensive ingredients. Just a saucepan, some patience, and a wooden spoon that stirs slowly while your coffee cools nearby.

Every bite carries comfort. That’s why this homemade rice pudding deserves a place in your kitchen. It’s easy, reliable, and always better when shared. I’ve found that serving it warm makes mornings feel softer, and serving it chilled brings a cool sweetness after dinner. Either way, it’s a keeper.

3) Ingredients for Breakfast Pudding

Rice: White rice cooks down until tender. Each grain absorbs the milk and turns creamy. Long grain or medium grain works, but don’t overthink it—whatever you’ve got will do.

Milk: Whole milk makes the pudding rich. The more fat, the creamier the dish. If you want a lighter option, you can use low-fat milk, but whole milk gives you that classic texture.

Sugar: White sugar balances the starch of the rice. Sweet, but not too sweet, it sets the stage for cinnamon and vanilla.

Salt: Just a pinch, but it sharpens the sweetness and pulls the flavors together.

Egg: A beaten egg adds body. It binds everything into a custard-like consistency. Stir it in gently and it won’t scramble.

Raisins: They plump up in the warm pudding. Some love them, some don’t. I add them because that’s how I grew up with it.

Butter: Just a dab melts into the mix. It’s the quiet richness you taste in the background.

Vanilla Extract: A splash at the end ties the whole dish together. It’s that little sigh of flavor that feels familiar.

Cinnamon: A sprinkle over the top makes the pudding feel warm and finished. It’s optional, but I never skip it.

4) How to Make Breakfast Pudding

Step 1. Start with the rice. Bring water to a boil, stir in the rice, then lower the heat. Cover it, let it simmer, and wait until it softens. This part sets the base, and the texture matters.

Step 2. Take the cooked rice and add milk, sugar, and salt. Cook it over medium heat. Stir often. The mixture thickens and the smell of milk turning sweet fills the kitchen.

Step 3. Stir in the remaining milk and the beaten egg. Keep stirring so the egg doesn’t clump. The pudding turns richer and smoother.

Step 4. Remove from the heat and stir in raisins, butter, and vanilla. This is the moment when everything comes together. The butter melts, the raisins swell, and the vanilla lingers in the air.

Step 5. Serve warm in bowls or let it cool in the fridge. Add cinnamon on top if you like. Each spoonful feels like home.

5) Tips for Making Breakfast Pudding

One tip I always follow is stirring often. Rice sticks, and nothing ruins pudding faster than burnt bits at the bottom of the pan. Keep the spoon moving and the texture stays smooth.

Another thing I’ve learned is to taste as you go. Too sweet? Add a splash more milk. Not sweet enough? A spoonful of sugar fixes it. Recipes are guidelines, but your taste buds should lead.

Don’t skip the salt. It might feel strange to add salt to a sweet dish, but it makes the sugar shine. Just a pinch changes everything. Finally, let the pudding rest for a few minutes before serving. It thickens as it sits, making the texture even better.

6) Making Breakfast Pudding Ahead of Time

Breakfast pudding holds up well if made in advance. I like to prepare it the night before and wake up to a chilled bowl waiting in the fridge. The flavors deepen overnight, and the texture sets into something thick and comforting.

If you want it warm, reheat gently on the stove with a splash of milk. Stir until creamy again. The trick is to keep the heat low so the egg doesn’t split. It takes a few minutes, but it’s worth it.

This makes breakfast feel easy. No rushing, no stress, just a spoonful of comfort already waiting. On busy mornings, it’s a lifesaver. The pudding stays soft and flavorful, and everyone at the table gets a bowl without the wait.

7) Storing Leftover Breakfast Pudding

Leftovers never last long in my house, but when they do, I keep them in a covered dish in the fridge. The pudding holds for up to three days. By then, it’s usually gone.

When cold, the pudding thickens more. Some people love it that way. If you want it softer, reheat slowly with a bit of milk. Stir gently, and the creamy texture returns.

A sprinkle of cinnamon before serving brings the flavors back to life. Leftover breakfast pudding never feels like an afterthought—it feels like a second chance to enjoy something good.

8) Try these Breakfasts next!

9) Breakfast Pudding Recipe