Bread pudding French toast is a delightful twist combining two classic comfort dishes into one luscious breakfast or brunch treat. This recipe uses day-old bread soaked in a rich custard, baked or pan-fried to golden perfection, resulting in a tender, custardy interior with a crisp exterior. It’s perfect for using up leftover bread and elevating your morning meal with warm spices and sweet notes.
Ingredients
- 6 cups cubed day-old bread (brioche, challah, or French bread work best)
- 4 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 3/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter (for greasing and optional pan-frying)
- Optional toppings: maple syrup, powdered sugar, fresh berries, whipped cream, or caramel sauce
Instructions
- Prepare the bread: Cube the day-old bread into roughly 1-inch pieces. If the bread is fresh, you can lightly toast it to dry it out slightly, which helps it absorb the custard better.
- Make the custard: In a large mixing bowl, whisk together eggs, whole milk, heavy cream, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until fully combined and smooth.
- Soak the bread: Add the bread cubes to the custard mixture, gently folding them to coat all pieces thoroughly. Let the mixture sit for at least 20 minutes at room temperature, or cover and refrigerate for up to 2 hours to allow the bread to absorb the custard fully.
- Preheat the oven: Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
- Transfer to baking dish: Pour the soaked bread and custard mixture into the prepared baking dish, pressing down lightly to ensure even distribution.
- Bake: Bake uncovered for 45-55 minutes, or until the top is golden brown and a knife inserted into the center comes out clean. The pudding should be set but still moist inside.
- Cool and serve: Let the bread pudding French toast cool for 10 minutes before serving. This rest time helps it set further and makes slicing easier.
- Optional pan-fry for crispiness: If you prefer a crispier exterior, cut the baked pudding into slices and pan-fry in a hot skillet with a little butter for 2-3 minutes per side until golden.
Tips
- Choosing bread: Use sturdy, slightly stale bread for the best texture. Brioche, challah, or French bread provide a rich flavor and absorb custard well without becoming mushy.
- Milk alternatives: Whole milk and cream give the custard richness, but you can substitute half-and-half or full-fat coconut milk for a dairy-free option. Adjust sugar to taste if using sweetened milk alternatives.
- Storage: Store leftovers covered in the refrigerator for up to 4 days. Bread pudding tends to dry out, so reheat gently with a little added moisture or in a covered dish.
- Common mistake: Avoid soaking the bread too long without refrigerating, as the custard can ferment or become overly soggy. Also, ensure the oven temperature is accurate to avoid undercooking the custard center.
Serving Suggestions
Bread pudding French toast is wonderfully versatile when it comes to serving. Drizzle with warm maple syrup or a dusting of powdered sugar for a classic finish. Fresh berries like strawberries, blueberries, or raspberries add a bright contrast to the rich custard. For extra indulgence, top with whipped cream or a scoop of vanilla ice cream. A warm caramel or bourbon sauce can elevate the dish for special occasions. Pair with crisp bacon or sausage to balance sweetness with savory notes.
Variations
You can customize bread pudding French toast in many ways to suit your taste or dietary needs. Add-ins like raisins, chopped nuts (pecans or walnuts), or dried cranberries can be mixed into the custard before baking for texture and flavor. For a chocolate twist, sprinkle chocolate chips between layers or swirl in Nutella. To make it vegan, use a plant-based milk (such as almond or oat milk) and an egg replacer like flaxseed meal or commercial egg substitute. Spice variations such as cardamom, ginger, or pumpkin pie spice mix add seasonal flair. For a savory version, omit sugar and cinnamon, then add cheese, herbs, and cooked vegetables.
Storage and Reheating
Store any leftover bread pudding French toast tightly covered in the refrigerator for up to 4 days. For longer storage, you can freeze individual slices wrapped well in plastic wrap and foil for up to 2 months. To reheat refrigerated portions, warm in a 350°F (175°C) oven for 10-15 minutes until heated through, or microwave on medium power in short bursts, adding a splash of milk if it seems dry. If frozen, thaw overnight in the refrigerator before reheating. Pan-frying leftover slices in butter can refresh the crispy exterior while warming the custard inside.
Frequently Asked Questions
Can I use fresh bread for bread pudding French toast?
Fresh bread can be used, but it tends to absorb too much custard and become mushy. It’s best to use day-old or slightly stale bread, or toast fresh bread lightly before soaking to improve texture.
Is it necessary to bake the bread pudding French toast?
Baking is the traditional method to set the custard evenly and develop a golden crust. However, you can pan-fry soaked bread slices directly for a quicker French toast style, though it won’t have the same custardy interior as baked pudding.
How do I prevent the custard from being too runny or dry?
Use the recommended ratio of eggs to milk and soak the bread just long enough to absorb the custard without saturation. Baking until just set and not overcooking helps maintain a moist texture. Covering the pudding loosely with foil during baking can prevent excessive browning while retaining moisture.
Can I prepare this recipe ahead of time?
Yes, you can assemble the soaked bread and custard mixture and refrigerate it covered overnight. This allows the flavors to meld and can make morning preparation easier. Just bake it fresh before serving for the best texture.
What breads work best for bread pudding French toast?
Rich, dense breads like brioche, challah, or French bread are ideal because they absorb custard well and hold their shape. Avoid very soft sandwich bread or gluten-free breads unless they are sturdy, as they may disintegrate.
Can I make this recipe dairy-free or vegan?
Yes, substitute dairy milk and cream with plant-based alternatives like almond, oat, or coconut milk, and replace eggs with flax or chia egg substitutes. Keep in mind texture and flavor may vary slightly.
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