Name: Breakfast Pudding - Old Fashioned Baked Rice Pudding Recipe
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Ingredients: 1/2 cup uncooked white rice; 4 cups whole milk; 1/3 cup sugar; 2 eggs, beaten; 1 teaspoon vanilla extract; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/2 cup raisins (optional); Butter for greasing the baking dish

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There’s something deeply comforting about a warm bowl of Breakfast Pudding. It’s that kind of dish that feels like a hug from the inside out. I remember the first time I made it—the scent of milk, sugar, and cinnamon filling the kitchen made me think, ‘Oh yes, this is going to be good.’ This old fashioned rice pudding recipe has been loved for generations, and for good reason—it’s rich, creamy, and tastes like home. This baked rice pudding recipe is simple, soothing, and made with just a few pantry staples—milk, eggs, rice, and a touch of vanilla. The magic happens in the oven, where everything slowly thickens into a custard-like treat. Whether you call it Baked Rice Pudding or Homemade Rice Pudding, it’s the same cozy favorite we grew up with. If you’ve been searching for easy rice pudding recipes that make you feel like you’ve stepped back into your grandmother’s kitchen, this one’s for you. It’s one of those rice pudding recipes that doesn’t need much—just time, love, and maybe a little patience while it bakes to golden perfection.

1) Key Takeaways
2) Easy Baked Rice Pudding Recipe
3) Ingredients for Baked Rice Pudding
4) How to Make Baked Rice Pudding
5) Tips for Making Baked Rice Pudding
6) Making Baked Rice Pudding Ahead of Time
7) Storing Leftover Baked Rice Pudding
8) Try these Desserts next!
9) Baked Rice Pudding
10) Nutrition

1) Key Takeaways

This Breakfast Pudding recipe feels like a hug in a bowl. It’s old-fashioned, creamy, and has a sweet simplicity that brings people to the table with smiles. It’s the kind of baked rice pudding recipe you make when you want to slow down and fill your kitchen with warmth. The ingredients are few, but the payoff is big: comforting flavor, easy preparation, and pure nostalgia. Whether served warm or chilled, this pudding makes any morning feel special.

2) Easy Baked Rice Pudding Recipe

Let’s talk about this baked rice pudding, or as I like to call it, the Breakfast Pudding that never fails me. There’s something honest about it—milk, rice, sugar, eggs, and a bit of spice doing their quiet work together. I remember making it one rainy Sunday; the smell of cinnamon and vanilla filled the air and I swear the house felt cozier instantly. No fancy gadgets, no stress, just simple comfort in a baking dish.

If you’ve tried an old fashioned rice pudding recipe before, you’ll notice this one has a soft, custard-like middle and a gentle golden top. It’s smooth, rich, and carries the soft texture of cooked rice wrapped in cream. We love it for breakfast but it doubles as dessert too. It’s forgiving—miss a minute or two in the oven and it still turns out amazing.

Sometimes I make this when the pantry’s nearly empty and we’re craving something sweet. Funny how these simple recipes—like this easy rice pudding recipe—always feel like they were waiting in your memory to be made again.

3) Ingredients for Baked Rice Pudding

Rice: Use white rice, preferably medium or short grain, for a creamy finish. Long grain tends to separate too much and misses that pudding comfort we want.

Milk: Whole milk gives this dish its rich texture. If you use low-fat, you’ll lose a bit of the creaminess that makes baked rice pudding feel like breakfast luxury.

Sugar: A modest amount keeps the pudding sweet without being heavy. It’s more about balance than indulgence.

Eggs: They bind everything together and help create that delicate custard structure. Crack them fresh and whisk them lightly for the best results.

Vanilla: Vanilla adds warmth to every bite. I’ve tried skipping it once—never again.

Cinnamon and Nutmeg: These spices make your kitchen smell like comfort. A pinch of nutmeg gives a lovely depth, while cinnamon adds that soft, familiar aroma.

Raisins (Optional): Some folks can’t imagine rice pudding without them. I like to soak mine in warm milk first—they plump up beautifully.

Butter: A swipe on the baking dish helps with flavor and prevents sticking. Plus, who doesn’t like that little buttery edge on their pudding?

4) How to Make Baked Rice Pudding

Step 1. Preheat your oven to 325°F. Butter your baking dish—don’t skip that, it adds a lovely golden edge.

Step 2. Cook the rice in water until tender. You don’t need to overthink it. Just soft enough to blend easily into the milk mixture.

Step 3. In a large bowl, whisk milk, sugar, eggs, vanilla, cinnamon, and nutmeg until smooth. It should look creamy and smell like a cozy morning.

Step 4. Fold the rice and raisins into the bowl. Stir until the grains are evenly coated and floating gently in the liquid.

Step 5. Pour it all into the buttered dish. Slide it into the oven and bake for about 75 minutes. Halfway through, give it a gentle stir to keep the texture even.

Step 6. When it’s golden and just set, pull it out and let it rest. The smell alone will make waiting difficult, but trust me—it’s worth it.

5) Tips for Making Baked Rice Pudding

Patience is your best friend here. Baked rice pudding needs slow heat to develop that creamy center and soft texture. Don’t rush it or crank up the oven; low and slow makes the best Breakfast Pudding every time.

If you want to add more flavor, stir in a spoon of cream before baking. It adds richness and gives the pudding that lovely old-fashioned character. A sprinkle of cinnamon sugar on top before baking gives it a caramelized crust too.

Sometimes, I swap raisins for chopped dates or cranberries depending on what’s around. It keeps things interesting without losing that homey feel. And when it’s done, let it cool a bit—it thickens as it rests and tastes even better after a short wait.

6) Making Baked Rice Pudding Ahead of Time

I love recipes that taste better the next day, and this one definitely does. The flavors settle overnight and the texture firms up a little, turning it into a spoonful of pure comfort. If you’re hosting brunch, bake it the night before and reheat gently the next morning. Breakfast Pudding doesn’t mind a little rest—it’s flexible like that.

Store it covered in the fridge and warm it up in the oven or microwave before serving. Add a splash of milk when reheating to bring back the creamy consistency. I’ve even served it cold straight from the fridge with a drizzle of honey—it works every time.

This baked rice pudding recipe is one of those dishes that let you relax while feeding everyone something delicious and real. It reminds me why simple food still feels the best.

7) Storing Leftover Baked Rice Pudding

Keep any leftover pudding in an airtight container in the fridge for up to four days. It reheats beautifully, but don’t microwave it too long or it might dry out. A spoonful of milk stirred in before warming keeps it perfect.

If you’re lucky enough to have extra, portion it into small cups for an easy weekday treat. My family loves it chilled for breakfast with sliced bananas or a sprinkle of brown sugar. It’s like having dessert first thing in the morning—no complaints here.

Breakfast Pudding always finds a way to fit into the week, whether it’s a quick bite or a cozy end to dinner. Either way, it disappears fast.

8) Try these Desserts next!

9) Baked Rice Pudding