Tempeh Bacon and Cheese Breakfast Bread Pudding Bake

Name: Tempeh Bacon and Cheese Breakfast Bread Pudding Bake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: American
Ingredients: 8 oz (225 g) tempeh bacon strips, halved crosswise; 1 lb (450 g) day-old crusty bread (sourdough, country, or ciabatta), cut into 1-inch cubes; 2 cups (200 g) sharp cheddar cheese, shredded; 2½ cups (600 ml) unsweetened plant-based milk (oat or soy recommended); 3 tbsp (30 g) nutritional yeast; 2 tbsp (16 g) cornstarch; 3 cloves garlic, minced; ¾ tsp (4½ g) kosher salt; ½ tsp (2½ ml) freshly ground black pepper; 1 tbsp (3 g) fresh thyme leaves (or 1 tsp dried), chopped (optional); 1 tbsp (15 g) Dijon mustard

From the MyKitchenBank Kitchen

A savory bread pudding bake studded with crispy tempeh bacon and sharp cheddar, bound with a custard made from plant-based milk and enriched with nutritional yeast for depth. Baked until golden and set, it's a hearty make-ahead breakfast that feeds a crowd and reheats beautifully.

Prep: 20 min
Cook: 50 min
Wait: 8 hr
Total: 9 hr 10 min
Makes: One 9×13-inch bake (8 servings)

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Steps

Before you start

Gather all ingredients and measure out tempeh bacon, cheddar, and bread ahead of time.
If assembling the night before, prepare through the custard pour and refrigerate overnight covered; add 10 extra minutes to baking time if baking straight from the fridge.
Preheat the oven to 375°F (190°C) about 15 minutes before baking.
Have a 9×13-inch baking dish ready and lightly oiled.

1
Crisp the tempeh bacon
- In a large skillet over medium-high heat, cook the halved tempeh bacon strips until the edges are deeply browned and crispy, about 8–10 minutes total, turning once.
- Transfer to a plate lined with paper towels to cool.
- Once cool enough to handle, chop into bite-sized pieces (roughly ½ inch).
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Ready when: Edges are dark brown and crispy, not soft or chewy
Tip: Don't crowd the skillet; cook in a single layer so steam doesn't soften the bacon instead of crisping it.
2
Prepare the breadOven 350°F / 175°C
- If your bread is very moist, spread the 1-inch cubes on a baking sheet and toast in the oven at 350°F (175°C) for 8–10 minutes until the edges dry out slightly but the center stays tender.
- Cool before assembling.
- Skip this step if your bread is already day-old and dry.
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Ready when: Edges of bread are light golden and firm to touch
Tip: Don't over-toast; the bread will continue to absorb custard and soften in the pudding.
3
Make the custard
- In a medium bowl, whisk together the plant-based milk, nutritional yeast, cornstarch, minced garlic, Dijon mustard, salt, black pepper, and thyme until the cornstarch is fully dissolved with no lumps.
- The mixture should be smooth and uniform.
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Ready when: Custard is smooth, no visible cornstarch lumps, pale yellow color
Tip: Whisk the cornstarch in slowly to avoid lumps; if you find any, press them against the bowl with the back of the whisk.
4
Assemble the bake
- Lightly oil a 9×13-inch baking dish.
- Layer half the bread cubes evenly across the bottom.
- Scatter half the crisped tempeh bacon and half the shredded cheddar over the bread.
- Add the remaining bread cubes, then top with the remaining tempeh bacon and cheese.
- Pour the custard slowly over the entire surface, pressing gently on the bread to help it absorb the liquid.
- Let sit for 15 minutes so the bread drinks in some custard.
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Ready when: Bread has visibly absorbed custard, no standing liquid on top
Tip: Use a spatula or the bottom of a measuring cup to gently compress the bread layers without crushing them; this helps even absorption.
5
Bake the puddingOven 375°F / 190°C
- Preheat the oven to 375°F (190°C).
- Transfer the assembled baking dish to the oven and bake for 45–50 minutes, until the top is golden brown and the edges are set and firm.
- The center should be just barely jiggly (no more than ½ inch of movement when you gently shake the pan).
- If the top browns too quickly, loosely tent with foil after 25 minutes.
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Ready when: Top is golden brown, center jiggles only slightly when pan is gently shaken
Tip: Do not overbake or the custard will turn rubbery; the residual heat will continue to set the center as it cools.
6
Rest and serve
- Remove the baking dish from the oven and let rest on the counter for 10 minutes before serving.
- This allows the custard to set completely and makes serving easier.
- Cut into squares and serve warm.
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Ready when: Custard has stopped actively steaming and feels firm to the touch
Tip: If you serve it immediately, portions may fall apart slightly; patience rewards you with neat slices.

Good to know

Tips

This is an excellent make-ahead brunch dish: prepare it the night before, refrigerate covered, and bake in the morning for a stress-free breakfast.
For a spicier version, add ½ tsp red pepper flakes or ¼ tsp cayenne to the custard; for herb flavoring, add 1 tsp fresh sage or 2 tsp fresh chives in place of or alongside the thyme.
Use day-old or stale bread for the best texture; fresh bread will absorb too much liquid and become mushy. Sourdough, country, or ciabatta hold their structure best.
Cornstarch is key to preventing a watery custard; it gels the plant-based milk custard in the oven, similar to how eggs would set a dairy custard. Don't skip or reduce it.

Make ahead

Assemble the bake completely through the custard pour up to 8 hours ahead (or overnight). Cover with plastic wrap and refrigerate. Bake directly from the fridge, adding 10 minutes to the bake time. You can also bake the pudding in full, cool it completely, cover, and refrigerate for up to 3 days; reheat individual portions in the microwave (1–2 minutes) or in a 350°F (175°C) oven (10–12 minutes) until warmed through.

Storage & reheating

Store leftover bake in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 60–90 seconds, or cover loosely with foil and warm in a 350°F (175°C) oven for 10–12 minutes until heated through. Do not freeze (the custard texture degrades after thawing).

Substitutions

unsweetened plant-based milk (oat or soy recommended) → 1 cup full-fat coconut milk mixed with 1.5 cups unsweetened cashew milk. This creates a richer custard; start with the same total volume and adjust cornstarch if the mixture feels too thick.
tempeh bacon strips → smoked tofu cut into thin strips and pan-fried until crispy, or use store-bought coconut bacon. Smoked tofu gives a similar savory, smoky flavor; coconut bacon is lighter but adds textural crunch.
sharp cheddar cheese → aged gouda or smoked vegan cheddar. Smoked varieties add depth; use the same weight shredded as the cheddar.
nutritional yeast → 1 tbsp finely grated vegan parmesan cheese plus 2 tbsp nutritional yeast if available, or use 4 tbsp nutritional yeast alone. Reduces the 'nutritional' flavor while adding savory depth; skip entirely for a milder custard.