Ina Garten’s French Toast Bread Pudding is a luscious, comforting dessert or brunch dish that combines the best of classic French toast and rich bread pudding. It works beautifully because the custard-soaked bread bakes into a tender, custardy center with a golden, slightly crisp top, offering a perfect balance of textures and flavors. This recipe is ideal for using day-old brioche or challah, turning simple ingredients into an elegant, crowd-pleasing treat.
Ingredients
- 1 loaf (about 1 pound) brioche or challah bread, cut into 1-inch cubes
- 8 large eggs
- 3 cups whole milk
- 1 cup heavy cream
- 1 1/4 cups granulated sugar
- 2 tablespoons pure vanilla extract
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter, melted and cooled slightly
- Powdered sugar, for dusting (optional)
- Maple syrup or fresh berries, for serving (optional)
Instructions
- Prepare the bread: Cut the brioche or challah into 1-inch cubes. If the bread is fresh, you can lightly toast the cubes on a baking sheet at 300°F for 10 minutes to dry them out slightly, which helps absorb the custard better.
- Make the custard: In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, and salt until fully combined and smooth.
- Combine bread and custard: Place the bread cubes in a large buttered 9×13-inch baking dish. Pour the custard mixture evenly over the bread, pressing down gently with a spatula or your hands to help the bread absorb the liquid.
- Rest the mixture: Cover the baking dish with plastic wrap and refrigerate for at least 1 hour, preferably up to 4 hours or overnight. This soaking time allows the bread to fully absorb the custard.
- Preheat the oven: When ready to bake, preheat your oven to 350°F (175°C). Remove the plastic wrap and drizzle the melted butter evenly over the top of the soaked bread.
- Bake the pudding: Bake uncovered for 50-55 minutes, or until the top is golden brown and a knife inserted in the center comes out clean. The pudding should be set but still moist inside.
- Cool and serve: Let the bread pudding cool for 10-15 minutes before dusting with powdered sugar if desired. Serve warm with maple syrup or fresh berries on the side.
Tips
- Substitutions: If brioche or challah isn’t available, use a sturdy white bread or French bread, but avoid very soft sandwich bread as it may become too mushy.
- Custard soak: Don’t skip the refrigeration soak; it’s crucial for the bread to absorb the custard fully, ensuring a creamy texture inside.
- Butter topping: Drizzling melted butter on top before baking creates a beautifully crisp crust; don’t substitute with oil as it won’t yield the same flavor or texture.
- Common mistake: Overbaking can dry out the pudding. Check at 50 minutes and tent with foil if the top browns too quickly but the center is still wet.
Serving Suggestions
This French Toast Bread Pudding is delightful served warm, dusted with powdered sugar and drizzled with real maple syrup. Fresh berries like raspberries, blueberries, or sliced strawberries add a refreshing contrast. For a richer experience, serve alongside whipped cream or a scoop of vanilla ice cream for dessert. It also pairs well with a cup of strong coffee or a mimosa for brunch.
Variations
You can easily customize this recipe by adding mix-ins before baking. Consider folding in 1/2 cup of dried cranberries, chopped pecans, or chocolate chips for extra texture and flavor. For a boozy twist, soak the bread cubes in 2 tablespoons of bourbon or rum with the custard. Another variation is to layer sliced bananas or apples between the bread cubes for a fruity surprise. To make it gluten-free, substitute with gluten-free bread and ensure all other ingredients are gluten-free certified.
Storage and Reheating
Store any leftover bread pudding covered tightly in the refrigerator for up to 3 days. To reheat, place individual portions on a microwave-safe plate and microwave for 1-2 minutes until warmed through, or reheat in a 325°F oven for 15-20 minutes covered with foil to prevent drying. Avoid freezing bread pudding as the custard can separate and the texture may become grainy upon thawing.
Frequently Asked Questions
Can I use day-old bread for this recipe?
Yes, day-old or slightly stale bread is actually preferred because it soaks up the custard better without falling apart. If your bread is fresh, lightly toasting it helps achieve the same effect.
What’s the difference between French toast and bread pudding?
French toast is typically cooked on a stovetop and served immediately, while bread pudding is baked in the oven and results in a custardy, cake-like texture. This recipe combines both concepts by using French toast flavors baked into a pudding.
Can I make this ahead of time?
Absolutely. The best part about this recipe is that you can assemble it the night before and refrigerate it overnight. This resting time enhances the custard absorption and flavors.
How do I know when the bread pudding is done?
It’s done when the top is golden brown and a knife inserted in the center comes out clean or with just a few moist crumbs. The pudding should be set but still moist inside, not soupy.
Can I use a different type of milk?
Whole milk and heavy cream create the richest custard, but you can substitute with 2% milk or half-and-half if needed. Avoid skim milk as it can result in a thinner, less creamy texture.
Is this recipe suitable for a large crowd?
Yes, you can easily double the ingredients and bake in a larger dish or multiple pans. Just adjust the baking time accordingly and check for doneness with a knife test.
Ina Garten’s French Toast Bread Pudding is a versatile, flavorful dish that elevates simple ingredients into a memorable brunch or dessert. Its custardy center and crisp top make it a perennial favorite for gatherings or cozy weekend mornings.
Related
- Croque Monsieur How to Make Video: Step-by-Step Guide
- Recette pour Croque Monsieur : 7 Variantes Classiques et Délicieuses
- Recette Croque Monsieur Healthy : 10 Versions Gourmandes et Légères