July 24, 2025 • 11 mins
Don't toss that stale bread! We're transforming it into a cold summer treat that'll blow your mind. 🍞✨
This week, explore this TikTok easy bread pudding recipe we found – perfect for what to make with old bread.
It's a budget bread pudding that tastes totally gourmet, proving you can make a delicious bread pudding from scratch with ease.
This no fuss dessert is a fantastic make ahead bread pudding, ideal for any summer dessert gathering.
Dig in! ☀️🍮
Let’s keep the kitchen talk going!
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Homemade Bread Pudding🍞✨ Best Summer Dessert from Leftover Bread
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:00):
So, Keeter, I've heard that TikTok is gonna go away or change or whatever.
(00:03):
Not only knows what the fuck it's gonna do.
Yeah, and not only that, but also I've realized that I watch way too much TikTok.
It's the only thing I watch.
Do you have this habit where you watch the TikToks
like as you're in bed at nighttime?
Because I do.
It's all I watch.
Ryan stays up later than me and so hoping to live in your watching TV or doing
(00:25):
whatever the hell he does at nighttime. And as I'm like falling asleep, like, I'll just watch TikTok.
But what sucks is is that, you know, I get up at 5.36 every day.
And what the fuck was that?
I don't believe you.
You don't believe me.
You're not here first of all to see what the fuck I do.
Second of all, I do.
(00:46):
Yeah.
I don't know.
You know what?
It's that prostate keeps you up.
Yeah, that's something we got to look at.
Listen, this morning, yeah, we're recording this on a Sunday.
And I was up at 5.30 and then I went to bed again.
I said, why the fuck coming up?
Because I woke up naturally at 5.30.
(01:07):
I slept till 8.
And that was it.
I was awake.
All right.
Move on, old man.
Okay.
Wow.
Everybody, my deal is like older by like a year and a half.
All right.
I have two days.
So, yeah, and the thing about TikTok, I can be on a fucking hour and a half.
I'm not even realize it.
I love it to death, but I also feel like it's rotting,
(01:28):
rotting, that's not the word.
It's rotting my brain because I do, I don't know, it's like a freaking echo chamber.
No matter how much you want to be informed or whatever,
we all live in echo chambers.
And I am actually looking forward to the day it just goes away.
They just take it from me.
Okay, my deal.
It's like people's income aware.
I know there's that too, which sucks, but well,
(01:49):
I don't want to get into like a political conversation because I don't want to cry.
But,
I will tell you that the recipes are good and sometimes,
I want to say sometimes they're good, which is why I'm also kind of tired of
TikTok recipes because I don't know about you,
but I've tried quite a few.
That's all.
And people are like,
it's the viral stick of finger up your ass recipe.
But I guess the most delicious thing I've ever had.
(02:11):
Fuck you.
No, it's not.
And it's bullshit.
I made, you know what I made?
I made those, my kids love them.
What is that shit called?
The little wrapped things or Asian?
Fuck me.
I can't remember anything.
What is that called?
Not a want on.
It's probably.
They love dumplings.
So I made the dumplings and the coconut cream.
It's kind of like a curry sauce.
(02:32):
And I made that and it was bullshit.
My kids wouldn't even eat the dumplings and they will eat dumplings off the floor
because they love them so much and they wouldn't eat these.
So don't make that recipe, viral recipe.
But I did try this bread pudding.
Bread pudding is one of those things that I feel like nobody makes anymore.
And they should because it is cheap and it is good.
(02:53):
I am right now have a loaf and a half of like two
by guess basically that I'm letting to go stale
because there are two still right now to eat but I want to go a little bit more stale
so I can make bread pudding.
You should make this bread pudding because okay here is the recipe
for bread pudding.
Here are the ingredients.
You need roughly 10 slices of bread.
(03:14):
I used a whole wheat bread that I had left over for sandwich making
because I didn't want it to go to waste.
And so I use that.
I think you can literally use any fucking bread as long as it fits your 8 by 8
which is what we are going to be using for this pan for this bread pudding.
So 10 slices of bread cubed up.
Then you need 1/2 cups of heavy whipping cream, 1/4 teaspoon salt, 1 teaspoon of cinnamon,
(03:39):
1 teaspoon of vanilla extract, and 1/2 a can of condensed milk,
and 1/2 a can, I am sorry, 1/2 a stick of melted butter.
You are going to add all this to a bowl.
I am going to attach the recipe that I got this from TikTok to the show notes
but I do make it a little bit differently because as she cubes the bread and then puts it in the 8 by 8
and then pours the sauce over and mixes it.
(04:01):
Isn't that the dumb shit you ever heard?
Okay can I tell you, I fucking hate how people are doing recipes now.
Like I was watching a recipe the other day of they were doing something with cottage cheese
and they opened the cottage cheese container like crack the eggs on the container
and put all the spice in the container and then they still try to do a fucking bowl.
Stupid!
Fucking morons.
I think they do it for like visual, I don't know, but it is dumb shit.
(04:23):
Okay so what I did is I got all the wet ingredients, okay,
and I, which is everything basically, you mix it all in a bowl
and then I cube the bread and put the bread in the bowl,
mix it with a spatula and then put everything inside the 8 by 8
which makes way more sense and mixing something in an 8 by 8, which is impossible.
While before you do this you're going to crank up your oven to 350, preheat it,
(04:44):
okay so you mix everything you put it in your 8 by 8 and you put it in the oven
she says 50 minutes, I thought 50 minutes was too much, I think mine was overcooked so I would say
start checking it at about 35 if it looks nice and toasty and roasty on the tips of the bread,
you're golden.
What I like about this recipe is the following thing, it has a sauce, a sauce not a bread pudding,
(05:05):
fucking chef's kiss, okay, you're going to take the other half of your condensed milk,
put it in a simmer, what is that shit called, a simmer pot?
A double boil.
No, just a pot, like a little simmering, a small pot.
Mm-hmm.
You're going to take the other half of your condensed milk, a quarter cup of brown sugar and you can
use white, I don't think it matters, a quarter teaspoon of vanilla, two tablespoons of salted butter,
(05:29):
by the way, salted butter, faux life, don't waste your money on unsalted butter, there is no need for it
and then a quarter cup of cream, which I like because you're just reusing all the things you
already bought for the pudding and you're using it in your sauce because there's nothing worse than
a recipe that says you need four ounces of condensed milk and then you're supposed to do what with the
(05:50):
rest of it. Nothing. I hate it so much and then I put it away and then it just goes bad because I
never use it. I don't know, I don't want a big condensed milk person. Anyway, you put all those things
in your pot and all you're doing is really just melting the butter and the sugar to create a sauce.
You do that like the last five minutes of cooking time for your bread pudding.
You take it out of the oven and all hot and delicious and bothered. You pour the sauce on top,
(06:16):
and then I covered it with foil so it could suck it up and then you could eat it as hot as you
want. I like to wait at least 30, 45 minutes because I don't like it so scorchy hot and that's it
and then you eat it. Okay. Oh, she put nuts in it. I don't do nuts because you have a problem at your
house so I feel like I can't make nuttings. Well, you can. I can just live like curiously through you.
(06:37):
I just but then I don't know what it really tastes like without a nut. Right, right, right, to know.
But it's fine without the nut. I'm gonna use a spice gun like because like I said, I do have bread
that's purposefully stailing right now. I don't like warm bread pudding. I like it. They're
putting it to be very, but then again, like growing up, like the humans just ate cold. They make
(07:00):
cold, but they're putting it in a plate. I don't think they serve it. And I wanted to also,
the only one few time that I like raisins. I made three eggs. Maybe then maybe you didn't. I really
wasn't paying attention to you, Mariela. I was thinking about bread pudding. Okay. Yeah, there's three eggs
in the bread pudding itself. I don't know why I said that. All right. Well, back to me. So
(07:23):
it's like I was saying only time like raisins is in bread pudding. So I do like raisins in bread pudding too.
I love raisins bread pudding. And so but anyways, so I think this is a great recipe. I'm gonna try this.
I love this recipe. But it's like an elevate depression era.
So I love bread pudding. I like it very cold. So I feel this is something that I'm gonna absolutely
(07:50):
make, but I'm going to let it chill overnight. So I disclaimer have not tried it chilled. Okay.
Because I discarded it. My house is is weird in that way. Like my kids will eat it at the moment
and they don't want it later. My husband doesn't eat leftovers. So I throw away a lot of shit,
which is fucked up, but so it is. So I haven't had it cold. So I don't know how it will be cold,
(08:13):
but I do know that warm. It is really good. Like the sauce makes it the first time I ever had
warm bread pudding ever, ever, ever, ever is when I moved out of Miami. Yeah, I think anyone who
isn't Cuban, Hispanic, they will make it actually, you know, I think the Puerto Ricans do make a cold
bread pudding and they call it buddhin, which is delightful. Super compact yummy. Right. But I think
(08:35):
it's just the, yeah, I think this is a Hispanics that we eat it cold. All our desserts are cold.
We don't have a warm dessert. It's because we hat and everything's hot.
Well, you know, you're in the Caribbean. It's hot. It's, you know, you're not gonna
eat something hot after you just had your meal. So I want to make this, I want to make it cold.
And I also want to, I just want to see what it's like cold. And I even cold, I do a little
(09:01):
bread pudding with a sauce on top of it. I think the sauce makes a difference because it gives you
like a little extra touch of sweetness because bread pudding isn't that sweet usually. No, it's not,
it's not, it's not. Not ours anyway. I don't know. I should make ours, you know, or the Puerto Rican
one is actually better, I think. I got the only time. Well, you know, like our bread pudding, maybe
does it have a sauce to it? Does it have like the, I don't think so. Why is it not the caramel in it,
(09:25):
right? It hasn't like naturally occurring that kind of seeps out of its intentions. Okay. Yeah.
Anyway, I will link her recipes so you can see it. She talks a lot. God bless her for her recipe,
but Jesus Christ. And you know what else doesn't give you the frickin written recipe. You have to watch
the video every time you want to. That's so fucking annoying. That's how we're better. I mean, I don't
make tick talks. Hey, do you think if you put like in the sauce, like if you, because the sauce
(09:50):
seems kind of sweet, do you think if you put like a splash of dark rum in the sauce while you're
Eric, you have read my mind. I was going to say a little whiskey. Yeah, or like a little bourbon or
a little dark rum. 100. You can use a dark rum. Adult. Any adult, any dark alcohol, I think. Yeah.
So any, any dark, any dark alcohol would probably go pretty good in that sauce. Yummy. Have you ever
(10:16):
put Guinness in a caramel? I don't know why that sounds good. No, but that probably just tastes
really good. Right. I don't like Guinness, but I don't like Guinness, but like using it as,
right. In things. I don't like it as the beverage. I shouldn't make a Guinness something for
a Christmas. Well, I think something Guinness. That sounds really good. But yeah, if you put
some maybe like dark rum or like a bourbon, or like a bourbon in the, you know, I love my bourbon,
(10:38):
in that sauce, I bet it's really really good. Yeah. So rice pudding, another cheap dessert you can
make bread pudding, honey. What the fuck did I say? Rice pudding. Oh, fuck me. So bread pudding is
another cheap dessert that you can make last week. We talked about Eric's depressive rice pudding.
And this week we're making some depression bread pudding because who knows what the future holds?
(11:01):
And you still want to be delicious. Yeah, future is expensive. So the future is expensive. And I think
wow, Eric, we should put that shit in a bucket bumper sticker. The future is expensive. That's
a trademark. I think you. I like how you say that fast. We have to. So no, don't forget to leave us a
five star review on your favorite podcast. Play your shares with a friend. It's summertime. And I'm
(11:24):
really looking forward to it, not being summertime. It's coming real fast. School supplies are on sale.
Thank God. I need this weather to break. I'm not built for this. You're built different. Like my
kids. I am built different. Yeah. And it's not for hot weather. I love how they say that. Have you
heard the kids say this? That they're built different? That's adorable. I know. It's so cute.
(11:44):
Anyhow, all right, you guys, we love you and don't forget to tune in next week. We're usually on on
Thursdays, shares, shares, swap us around like Eric likes Eric likes to be shwapy. Shwapied.
Have a good day, everybody. Love you, bye.
So, Keeter, I've heard that TikTok is gonna go away or change or whatever.
(00:03):
Not only knows what the fuck it's gonna do.
Yeah, and not only that, but also I've realized that I watch way too much TikTok.
It's the only thing I watch.
Do you have this habit where you watch the TikToks
like as you're in bed at nighttime?
Because I do.
It's all I watch.
Ryan stays up later than me and so hoping to live in your watching TV or doing
(00:25):
whatever the hell he does at nighttime. And as I'm like falling asleep, like, I'll just watch TikTok.
But what sucks is is that, you know, I get up at 5.36 every day.
And what the fuck was that?
I don't believe you.
You don't believe me.
You're not here first of all to see what the fuck I do.
Second of all, I do.
(00:46):
Yeah.
I don't know.
You know what?
It's that prostate keeps you up.
Yeah, that's something we got to look at.
Listen, this morning, yeah, we're recording this on a Sunday.
And I was up at 5.30 and then I went to bed again.
I said, why the fuck coming up?
Because I woke up naturally at 5.30.
(01:07):
I slept till 8.
And that was it.
I was awake.
All right.
Move on, old man.
Okay.
Wow.
Everybody, my deal is like older by like a year and a half.
All right.
I have two days.
So, yeah, and the thing about TikTok, I can be on a fucking hour and a half.
I'm not even realize it.
I love it to death, but I also feel like it's rotting,
(01:28):
rotting, that's not the word.
It's rotting my brain because I do, I don't know, it's like a freaking echo chamber.
No matter how much you want to be informed or whatever,
we all live in echo chambers.
And I am actually looking forward to the day it just goes away.
They just take it from me.
Okay, my deal.
It's like people's income aware.
I know there's that too, which sucks, but well,
(01:49):
I don't want to get into like a political conversation because I don't want to cry.
But,
I will tell you that the recipes are good and sometimes,
I want to say sometimes they're good, which is why I'm also kind of tired of
TikTok recipes because I don't know about you,
but I've tried quite a few.
That's all.
And people are like,
it's the viral stick of finger up your ass recipe.
But I guess the most delicious thing I've ever had.
(02:11):
Fuck you.
No, it's not.
And it's bullshit.
I made, you know what I made?
I made those, my kids love them.
What is that shit called?
The little wrapped things or Asian?
Fuck me.
I can't remember anything.
What is that called?
Not a want on.
It's probably.
They love dumplings.
So I made the dumplings and the coconut cream.
It's kind of like a curry sauce.
(02:32):
And I made that and it was bullshit.
My kids wouldn't even eat the dumplings and they will eat dumplings off the floor
because they love them so much and they wouldn't eat these.
So don't make that recipe, viral recipe.
But I did try this bread pudding.
Bread pudding is one of those things that I feel like nobody makes anymore.
And they should because it is cheap and it is good.
(02:53):
I am right now have a loaf and a half of like two
by guess basically that I'm letting to go stale
because there are two still right now to eat but I want to go a little bit more stale
so I can make bread pudding.
You should make this bread pudding because okay here is the recipe
for bread pudding.
Here are the ingredients.
You need roughly 10 slices of bread.
(03:14):
I used a whole wheat bread that I had left over for sandwich making
because I didn't want it to go to waste.
And so I use that.
I think you can literally use any fucking bread as long as it fits your 8 by 8
which is what we are going to be using for this pan for this bread pudding.
So 10 slices of bread cubed up.
Then you need 1/2 cups of heavy whipping cream, 1/4 teaspoon salt, 1 teaspoon of cinnamon,
(03:39):
1 teaspoon of vanilla extract, and 1/2 a can of condensed milk,
and 1/2 a can, I am sorry, 1/2 a stick of melted butter.
You are going to add all this to a bowl.
I am going to attach the recipe that I got this from TikTok to the show notes
but I do make it a little bit differently because as she cubes the bread and then puts it in the 8 by 8
and then pours the sauce over and mixes it.
(04:01):
Isn't that the dumb shit you ever heard?
Okay can I tell you, I fucking hate how people are doing recipes now.
Like I was watching a recipe the other day of they were doing something with cottage cheese
and they opened the cottage cheese container like crack the eggs on the container
and put all the spice in the container and then they still try to do a fucking bowl.
Stupid!
Fucking morons.
I think they do it for like visual, I don't know, but it is dumb shit.
(04:23):
Okay so what I did is I got all the wet ingredients, okay,
and I, which is everything basically, you mix it all in a bowl
and then I cube the bread and put the bread in the bowl,
mix it with a spatula and then put everything inside the 8 by 8
which makes way more sense and mixing something in an 8 by 8, which is impossible.
While before you do this you're going to crank up your oven to 350, preheat it,
(04:44):
okay so you mix everything you put it in your 8 by 8 and you put it in the oven
she says 50 minutes, I thought 50 minutes was too much, I think mine was overcooked so I would say
start checking it at about 35 if it looks nice and toasty and roasty on the tips of the bread,
you're golden.
What I like about this recipe is the following thing, it has a sauce, a sauce not a bread pudding,
(05:05):
fucking chef's kiss, okay, you're going to take the other half of your condensed milk,
put it in a simmer, what is that shit called, a simmer pot?
A double boil.
No, just a pot, like a little simmering, a small pot.
Mm-hmm.
You're going to take the other half of your condensed milk, a quarter cup of brown sugar and you can
use white, I don't think it matters, a quarter teaspoon of vanilla, two tablespoons of salted butter,
(05:29):
by the way, salted butter, faux life, don't waste your money on unsalted butter, there is no need for it
and then a quarter cup of cream, which I like because you're just reusing all the things you
already bought for the pudding and you're using it in your sauce because there's nothing worse than
a recipe that says you need four ounces of condensed milk and then you're supposed to do what with the
(05:50):
rest of it. Nothing. I hate it so much and then I put it away and then it just goes bad because I
never use it. I don't know, I don't want a big condensed milk person. Anyway, you put all those things
in your pot and all you're doing is really just melting the butter and the sugar to create a sauce.
You do that like the last five minutes of cooking time for your bread pudding.
You take it out of the oven and all hot and delicious and bothered. You pour the sauce on top,
(06:16):
and then I covered it with foil so it could suck it up and then you could eat it as hot as you
want. I like to wait at least 30, 45 minutes because I don't like it so scorchy hot and that's it
and then you eat it. Okay. Oh, she put nuts in it. I don't do nuts because you have a problem at your
house so I feel like I can't make nuttings. Well, you can. I can just live like curiously through you.
(06:37):
I just but then I don't know what it really tastes like without a nut. Right, right, right, to know.
But it's fine without the nut. I'm gonna use a spice gun like because like I said, I do have bread
that's purposefully stailing right now. I don't like warm bread pudding. I like it. They're
putting it to be very, but then again, like growing up, like the humans just ate cold. They make
(07:00):
cold, but they're putting it in a plate. I don't think they serve it. And I wanted to also,
the only one few time that I like raisins. I made three eggs. Maybe then maybe you didn't. I really
wasn't paying attention to you, Mariela. I was thinking about bread pudding. Okay. Yeah, there's three eggs
in the bread pudding itself. I don't know why I said that. All right. Well, back to me. So
(07:23):
it's like I was saying only time like raisins is in bread pudding. So I do like raisins in bread pudding too.
I love raisins bread pudding. And so but anyways, so I think this is a great recipe. I'm gonna try this.
I love this recipe. But it's like an elevate depression era.
So I love bread pudding. I like it very cold. So I feel this is something that I'm gonna absolutely
(07:50):
make, but I'm going to let it chill overnight. So I disclaimer have not tried it chilled. Okay.
Because I discarded it. My house is is weird in that way. Like my kids will eat it at the moment
and they don't want it later. My husband doesn't eat leftovers. So I throw away a lot of shit,
which is fucked up, but so it is. So I haven't had it cold. So I don't know how it will be cold,
(08:13):
but I do know that warm. It is really good. Like the sauce makes it the first time I ever had
warm bread pudding ever, ever, ever, ever is when I moved out of Miami. Yeah, I think anyone who
isn't Cuban, Hispanic, they will make it actually, you know, I think the Puerto Ricans do make a cold
bread pudding and they call it buddhin, which is delightful. Super compact yummy. Right. But I think
(08:35):
it's just the, yeah, I think this is a Hispanics that we eat it cold. All our desserts are cold.
We don't have a warm dessert. It's because we hat and everything's hot.
Well, you know, you're in the Caribbean. It's hot. It's, you know, you're not gonna
eat something hot after you just had your meal. So I want to make this, I want to make it cold.
And I also want to, I just want to see what it's like cold. And I even cold, I do a little
(09:01):
bread pudding with a sauce on top of it. I think the sauce makes a difference because it gives you
like a little extra touch of sweetness because bread pudding isn't that sweet usually. No, it's not,
it's not, it's not. Not ours anyway. I don't know. I should make ours, you know, or the Puerto Rican
one is actually better, I think. I got the only time. Well, you know, like our bread pudding, maybe
does it have a sauce to it? Does it have like the, I don't think so. Why is it not the caramel in it,
(09:25):
right? It hasn't like naturally occurring that kind of seeps out of its intentions. Okay. Yeah.
Anyway, I will link her recipes so you can see it. She talks a lot. God bless her for her recipe,
but Jesus Christ. And you know what else doesn't give you the frickin written recipe. You have to watch
the video every time you want to. That's so fucking annoying. That's how we're better. I mean, I don't
make tick talks. Hey, do you think if you put like in the sauce, like if you, because the sauce
(09:50):
seems kind of sweet, do you think if you put like a splash of dark rum in the sauce while you're
Eric, you have read my mind. I was going to say a little whiskey. Yeah, or like a little bourbon or
a little dark rum. 100. You can use a dark rum. Adult. Any adult, any dark alcohol, I think. Yeah.
So any, any dark, any dark alcohol would probably go pretty good in that sauce. Yummy. Have you ever
(10:16):
put Guinness in a caramel? I don't know why that sounds good. No, but that probably just tastes
really good. Right. I don't like Guinness, but I don't like Guinness, but like using it as,
right. In things. I don't like it as the beverage. I shouldn't make a Guinness something for
a Christmas. Well, I think something Guinness. That sounds really good. But yeah, if you put
some maybe like dark rum or like a bourbon, or like a bourbon in the, you know, I love my bourbon,
(10:38):
in that sauce, I bet it's really really good. Yeah. So rice pudding, another cheap dessert you can
make bread pudding, honey. What the fuck did I say? Rice pudding. Oh, fuck me. So bread pudding is
another cheap dessert that you can make last week. We talked about Eric's depressive rice pudding.
And this week we're making some depression bread pudding because who knows what the future holds?
(11:01):
And you still want to be delicious. Yeah, future is expensive. So the future is expensive. And I think
wow, Eric, we should put that shit in a bucket bumper sticker. The future is expensive. That's
a trademark. I think you. I like how you say that fast. We have to. So no, don't forget to leave us a
five star review on your favorite podcast. Play your shares with a friend. It's summertime. And I'm
(11:24):
really looking forward to it, not being summertime. It's coming real fast. School supplies are on sale.
Thank God. I need this weather to break. I'm not built for this. You're built different. Like my
kids. I am built different. Yeah. And it's not for hot weather. I love how they say that. Have you
heard the kids say this? That they're built different? That's adorable. I know. It's so cute.
(11:44):
Anyhow, all right, you guys, we love you and don't forget to tune in next week. We're usually on on
Thursdays, shares, shares, swap us around like Eric likes Eric likes to be shwapy. Shwapied.
Have a good day, everybody. Love you, bye.
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On Purpose with Jay Shetty
I’m Jay Shetty host of On Purpose the worlds #1 Mental Health podcast and I’m so grateful you found us. I started this podcast 5 years ago to invite you into conversations and workshops that are designed to help make you happier, healthier and more healed. I believe that when you (yes you) feel seen, heard and understood you’re able to deal with relationship struggles, work challenges and life’s ups and downs with more ease and grace. I interview experts, celebrities, thought leaders and athletes so that we can grow our mindset, build better habits and uncover a side of them we’ve never seen before. New episodes every Monday and Friday. Your support means the world to me and I don’t take it for granted — click the follow button and leave a review to help us spread the love with On Purpose. I can’t wait for you to listen to your first or 500th episode!