Bread Pudding French Toast

Bread Pudding French Toast takes a fabulous bread pudding and transforms it into a divine breakfast treat, perfect to make ahead.

Bread Pudding French Toast

Bread Pudding French Toast

By Sue Lau | Palatable Pastime

Bread Pudding French Toast is my recipe of the day.  I got the idea for it from a member on  a cooking forum I belong to. They talked  about taking their recipe for Bread Pudding and turning it into French toast.

Bread Pudding French Toast

I  was intrigued by the idea, but of course, I have my own ideas about bread pudding and the best way to make it for French  Toast variations.

So you can  count this as a two-fer: you can simply make the bread pudding if you like (It’s really good!)

Breakfast Bread Pudding

But the real  fun is baking it  up the night before, refrigerating it to chill  it down and firm it up. Then slicing it the  next morning and sizzling in butter until golden.

And face it, if you love the flavor of bread pudding, it is just not reasonable to expect to have time to  bake it in the morning. Unless you bake ahead.

The interior is wonderfully creamy and souffle-like and with custardy texture  and light maple flavor. But don’t stop there. Drizzle the top with even more syrup and don’t forget to have some bacon  or sausage on the side!

That’s the right  way to start the day.  Am I right?

Bread Pudding French Toast

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Bread Pudding French Toast

Bread Pudding French Toast

Sue Lau
4.50 from 2 votes
Prep Time 15 minutes
Bread Pudding Preparation 1 hour
Course Breakfast, brunch
Cuisine American
Servings 8


  • 9x5x3 bread pan
  • griddle


  • 10 ounces brioche bread (cubed: 6 cups)
  • 2 cups milk
  • 3 large eggs
  • 1 teaspoon vanilla
  • pinch salt
  • 1/3 cup granulated sugar
  • 1/4 cup maple syrup


  • Preheat oven to 350F.
  • Spray a one pound loaf pan (9x5x3") with Baker's Release spray.
  • Place bread cubes in the pan.
  • Whisk together the milk, eggs, vanilla, salt, sugar and maple syrup.
  • Pour custard mix over the bread.
  • Bake for 30-45 minutes or until custard is set (test with a knife and if it comes out clean, it is ready).
  • Cool mixture in the pan. You can cover with foil when it is cool and refrigerate overnight.
  • To prepare, turn out the bread from the pan and slice into 6-8 pieces with a serrated bread knife.
  • Cook in a buttered skillet until browned on both sides.


From the kitchen of
Keyword Make-ahead breakfast
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Bread Pudding French Toast

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