French toast pudding is a delightful fusion of classic French toast and the creamy richness of bread pudding. This dish works beautifully because it soaks up a custard mixture thoroughly, then bakes into a warm, custardy, slightly crisp-topped dessert or breakfast treat. It’s perfect for using up day-old bread while delivering comforting flavors that please any crowd.
Ingredients
- 8 cups day-old brioche or challah bread, cubed (about 1-inch pieces)
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg (optional)
- 1/4 teaspoon salt
- 1/2 cup raisins or dried cranberries (optional)
- 2 tablespoons unsalted butter, melted (for greasing)
- Powdered sugar, maple syrup, or fresh fruit for serving (optional)
Instructions
- Prepare the bread: Cut the day-old bread into roughly 1-inch cubes. Place the cubes in a large mixing bowl or directly into a greased 9×13-inch baking dish.
- Make the custard: In a separate large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, cinnamon, nutmeg (if using), and salt until fully combined and smooth.
- Combine and soak: Pour the custard mixture evenly over the bread cubes. Gently press the bread down with a spatula or your hands so the custard soaks into all the pieces. Sprinkle the raisins or dried cranberries over the top if using. Cover the dish with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow the bread to absorb the custard fully.
- Preheat the oven: When ready to bake, preheat your oven to 350°F (175°C). Remove the pudding from the fridge and let it sit at room temperature for about 15 minutes.
- Bake: Place the baking dish in the preheated oven and bake uncovered for 45–55 minutes. The pudding is done when the custard is set, and the top is golden brown and slightly crisp. A knife inserted in the center should come out clean or with just a few moist crumbs.
- Cool and serve: Let the French toast pudding cool for 10–15 minutes before serving. Dust with powdered sugar, drizzle with maple syrup, or add fresh fruit if desired.
Tips
- Best bread choices: Brioche, challah, or French bread work best due to their sturdy texture and slight sweetness, but day-old sandwich bread can also be used in a pinch. Avoid very soft or fresh bread as it won’t hold up well.
- Make ahead: This dish is perfect for preparing the night before. Soaking the bread overnight enhances flavor and texture, making it more custardy and tender.
- Custard variations: For a dairy-free option, substitute coconut milk or almond milk and use a plant-based cream. Adjust sweetness to taste as some plant milks are sweeter.
- Prevent sogginess: Don’t cover the pudding while baking as it can trap steam and make the top soggy. Letting the top crisp up adds a pleasant texture contrast.
Serving Suggestions
French toast pudding is delicious served warm, making it perfect for brunch, breakfast, or dessert. Top with a dusting of powdered sugar or a generous drizzle of pure maple syrup for classic sweetness. Fresh berries, sliced bananas, or toasted nuts add color and texture. For a richer experience, serve alongside whipped cream or a scoop of vanilla ice cream. A side of crispy bacon or sausage pairs well if serving as a savory breakfast.
Variations
The beauty of French toast pudding lies in its versatility. For a chocolate twist, add 1/2 cup of mini chocolate chips to the bread before soaking. To incorporate fruit, fold in chopped apples or pears with cinnamon before baking. For a boozy adult version, add 2 tablespoons of bourbon or rum to the custard mixture. Another option is to sprinkle the top with streusel or chopped pecans before baking for added crunch. You can also experiment with spices like cardamom or ginger for a unique flavor profile.
Storage and Reheating
Store any leftovers covered tightly in the refrigerator for up to 3 days. To reheat, place individual portions in a microwave-safe dish and warm for 1–2 minutes until heated through. Alternatively, reheat in a 325°F (160°C) oven covered with foil for 15–20 minutes to maintain texture without drying out. Avoid freezing as the custard may separate and the texture can become grainy upon thawing.
Frequently Asked Questions
Can I use fresh bread instead of day-old bread?
Fresh bread tends to be too soft and will break down into mush when soaked in the custard. Using day-old or slightly stale bread helps the cubes hold their shape and absorb the custard without becoming overly soggy.
What type of bread is best for French toast pudding?
Brioche and challah are ideal because they are slightly sweet, rich, and have a sturdy crumb that soaks up the custard well. French bread or a rustic country loaf can also work. Avoid very soft sandwich bread unless it’s a thicker cut and slightly stale.
How long should I soak the bread in the custard?
For best results, soak the bread for at least 2 hours or overnight in the refrigerator. This allows the custard to fully penetrate the bread, creating a creamy, pudding-like texture after baking.
Can I make this recipe dairy-free?
Yes, substitute the milk and cream with full-fat coconut milk, almond milk, or oat milk. Use a plant-based cream substitute or additional non-dairy milk if needed. Keep in mind that flavor and texture may vary slightly with these substitutions.
How do I know when the French toast pudding is done baking?
The pudding is done when the custard is set and no longer jiggly in the center. The top should be golden brown and slightly crisp. Insert a knife into the center; it should come out clean or with a few moist crumbs, but not wet custard.
Can I add mix-ins to the pudding?
Absolutely! Dried fruits like raisins, cranberries, or chopped apricots work well. Nuts such as pecans or walnuts add crunch. Fresh fruit chunks can be folded in, but be cautious not to add too much moisture. Chocolate chips are also a popular addition.
French toast pudding combines the best of two beloved dishes, making it a versatile and crowd-pleasing option for breakfast or dessert. Its creamy custard-soaked bread and crisp topping provide delightful texture contrasts, while the custard’s warm spices evoke cozy comfort. With simple ingredients and flexible variations, this recipe is an excellent way to transform leftover bread into something truly special. Whether served plain, with syrup, or dressed up with fruit and nuts, it’s a satisfying dish that’s easy to love and share.
For an extra indulgent brunch, try pairing French toast pudding with a side of fresh fruit salad and a hot cup of coffee or tea. The combination of creamy, sweet, and slightly crisp textures makes it a memorable treat that can easily become a weekend favorite. Experimenting with different breads, spices, and mix-ins will keep this recipe fresh and exciting every time you make it.
Finally, remember that timing and temperature are key to perfect French toast pudding. Avoid rushing the soaking step, and bake at the recommended temperature to ensure the custard sets properly without drying out. With these tips in mind, you’ll achieve a luscious, comforting dish that tastes as good as it looks.
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