Scone “Bread” Pudding

Scone “Bread” Pudding

I hate to waste stuff, especially food. That is part of the reason this dish was created. I didn’t want these scones go to waste.  I am so glad I made it. It really turned out to be a wonderful dish, that I would make again.

It is a bread pudding in every sense of the word, except for the bread part. I used scones instead of bread. It started when I was given a bag of beautiful scones. My friend, Nicole, had some extra scones that were given to her. She didn’t want them to go to waste, but could not use them all.

I took them home and gave some to friends. I had a few leftover and wanted to “make” something with them. They were a few days old by now. Scones, like biscuits, are really best eaten in the first day or two after baking. They were still very tasty, but had become somewhat dry.

I love bread pudding and have made bread pudding from leftover hot cross buns in the past. Why not do the same thing with these scones?

I am so glad I did. They came out better than I expected. The scones got really crunchy on the top, but the pudding part was soft and slightly sweet. I only put 1/2 cup of sugar in the whole recipe. That was intentional. I didn’t want a super sweet dessert. I wanted the flavor of the scones to be the star of the dish. They could always be dusted with powdered sugar, topped with a glaze or served with a drizzle with syrup, if someone wanted a sweeter dessert. In their less-sweet state, they could also make a nice breakfast or brunch dish. Here is the recipe.


Scone “Bread” Pudding

6 c. torn-up scones

1½ c. half and half

4 eggs, beaten

½ c. sugar- or a little more

1 T. vanilla

2 t. cinnamon

½ c. dried fruit, optional, if your scones don’t already have dried fruit in them


How many scones you will need depends on how big your scones are. I had 3 really large scones. Torn up, they measured 6 cups. You might need a couple more. Lightly grease or oil an 8×8-inch baking pan. Place scone crumbles in the prepared pan and set aside. Combine remaining ingredients in a mixing bowl and whisk together until smooth. The scones I was using had fruit in them already- raisins and dried cranberries. If your scones don’t have any fruit, feel free to add some.  Pour egg mixture over the torn up scones in the pan. Try to pour it over all of them. Because you are using stale scones, you want to give them a few minutes to soak up some of the egg mixture. Set the oven to 350 now. The time it takes your oven to preheat, is perfect timing for letting the mixture sit a few minutes before baking. Bake about 30 minutes, or until top of the pudding is golden brown and set in the middle. Cool a few minutes before serving. Can be served warm or at room temp. You can dust with powdered sugar before serving, or drizzle with a little maple syrup.  Serves 6 or less, depending on how hungry you are.

Right out of the oven

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