French Toast Bread Pudding is the most magical of all brunch recipes. With a beautifully caramelized outer crust and a soft, sweet, gently spiced interior, this will truly blow your mind.
Have you ever been in a restaurant and tasted something so incredibly good that you just couldn't leave without finding out how it was made?
Sometimes I'm only curious about the cooking technique or about the ingredients -- but there was one occasion when I was desperate to know everything.
I was at a cozy B & B in northern California, with a very small dining room and an even smaller kitchen.
The chef was very kind and chatted with me long enough to give me a rough idea of the ingredients and cooking technique. I wrote everything down the second I had the chance.
I recreated it and call it French Toast Bread Pudding.
I've been making this recipe for about twenty years, and it's never fails to be the biggest hit at any brunch.
It's exactly what it sounds like -- a combination of your favorite French toast and your favorite bread pudding.
How to Make French Toast Bread Pudding
- Preheat the oven to 400°F and grease a 10-inch bundt pan, or a 10 x 3 or 4-inch cake pan.
- If the bread you're using has a tough crust, remove it. Then cut the slices in half or fourths.
- In a large saucepan, whisk the eggs with the milk, half and half, sugar, vanilla, cinnamon and salt, until it's blended. Now heat it, and let it warm only enough to dissolve the sugar.
Below are the different stages of what this mixture will look like as it's whisked. The 4th image is right after it's been warmed. It will never be 100% blended, but should be a smooth consistency.- Melt the oil and butter together in a large sauté pan.
- Dredge each slice of bread into the oil-butter mixture, coating one side only.
- Line the bottom of the greased pan with one layer of the bread, greased side down, tearing the bread into any sizes and shapes necessary to better fit the pan.
- Pour enough of the egg mixture to cover the layer of bread. Bake this until the egg mixture appears solid.
- Dredge each of the remaining bread slices into the egg mixture and add them to the cake pan, greased side down. Between each layer, drizzle with about ½ cup of the egg mixture and a sprinkling of the chocolate.
Below are the different stages of the layering process for making this amazing French Toast dish.
- Pour in any of the remaining egg mixture that the pan will hold, adding it little by little.
- Place the pan on a foil-lined baking sheet, and bake for about 1¼ hours.
- Let it rest for about 15 minutes. Then, go around the sides of it with the dull side of a small knife, to make sure it isn't stuck. Invert it onto a large platter.
Recipe Tips and Substitutions
- As you're layering the bread, break the bread into any shapes and sizes necessary to fill all of the crevices.
- The recipe calls for chocolate chips, but you can also use raisins, currants, or any combination thereof.
- French toast bread pudding rises quite a bit above the top of the pan. That's okay! It'll fall down as it cools.
- If you have any trouble releasing it onto a plate or platter, leave it upside down for a while in the pan. If it's still not coming out, run a kitchen towel under very hot water, wring it out, and place this on top of the inverted pan. Leave it for a few minutes and try again.
- You can use gluten-free bread if you'd like. I've used Canyon Bakehouse's Seven Grain & Cinnamon Raisin gluten-free breads for this, and the result was delicious!
- Try it with Brioche, Challah, Croissants, or your favorite raisin bread!
Can it be made ahead?
While French Toast Bread Pudding can be made ahead, it's best when baked the same day that you're planning to serve it. You can however, make the egg mixture and prepare the bread the day before.
Can you use leftover French toast to make this recipe?
Great question, but unfortunately not. The key to the success of this recipe is all in the technique.
I hope you adore this French Toast Bread Pudding as much as my family and I do!
More unique French toast recipes:
French Toast Bread Pudding
- 2 pounds (about 2 loaves) of your favorite soft sliced bread (see notes)
- 1 cup plus 1 tablespoon unsalted butter, divided
- 9 large eggs
- 1½ cups low-fat milk
- 1½ cups half and half
- 1¼ cup granulated sugar
- 2 tablespoons pure vanilla extract
- 1 tablespoon ground cinnamon
- ½ teaspoon salt
- 1 cup grapeseed oil (or other neutral oil like vegetable)
- ¾ cup semisweet mini chocolate chips (see notes)
- Set oven and prep pan. Preheat the oven to 400°F. Use 1 tablespoon of the butter to grease a 10-inch bundt pan, or a 10 x 3 or 4-inch cake pan. Grease the pan very well!
- Prep bread. If the bread has a thick crust, use a serrated knife to cut it off. If it's a soft, thin crust, there's no need to. Then cut the slices in half or fourths.
- Make milk mixture. In a large saucepan, whisk the eggs with the milk, half and half, sugar, vanilla, cinnamon and salt, until it's blended. Place the pan over medium-low heat and let it warm only enough to dissolve the sugar, about 2 minutes. Set aside.
- Make bottom layer of pudding. Add the oil and butter to a large sauté pan, and over low heat, let the butter melt. Stir to blend.Dredge each slice of bread into the oil-butter mixture, coating one side only, and placing them on a baking sheet as you go.Line the bottom of the greased pan with one layer of the bread, greased side down. When necessary, tear the bread into different sized pieces to better fit the curves of the pan -- and use smaller pieces to fit in any little crevices.Then pour just enough of the egg mixture to cover the layer of bread. Bake just this portion in the preheated 400°F oven, until the egg mixture appears solid, about 10 minutes.
- Continue assembling/layering. Now, gently dredge each of the remaining bread slices into the egg mixture and add them to the cake pan, greased side down, filling all possible crevices. Between each layer, drizzle with about ½ cup of the egg mixture and a sprinkling of the chocolate. Also, gently press down on the bread layers with the back of a large spoon or your hands as you go.Once you’ve filled the pan almost to the top, carefully pour in any of the remaining egg mixture that the pan will hold. Pour in just a little bit at a time and let it sink in, then a add a bit more, and so on. You should see the liquid rise to the top of all of the bread layers.
- Bake. Place the pan on a foil-lined baking sheet, as it will likely overflow. Bake in the 400°F oven for about 1¼ hours. It will rise out of the pan (like a soufflé), and will be uneven. Check on it after about 45 minutes, and periodically there after. It's done when it no longer jiggles and is golden brown. If the top seems like it’s getting too dark before it's done, cover it with foil for the remaining cooking time.
- Rest, invert, slice and serve. Once you’ve removed the pan form the oven, let it rest for about 15 minutes. Then, go around the sides of it with the dull side of a small knife, to make sure it isn't stuck. Invert it onto a large platter.
Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
OK, this is a keeper! This sounds divine.
What an amazing and brilliant idea! I'm looking forward to trying it!
Well, this looks scrumptious! I would make this my meal and enjoy every bite!
Sounds delicious! Could any part of it be made ahead of time, possibly the night before?
Hi Heather, you can make the egg mixture, and prepare the bread (slice it and remove the crusts if necessary) the night before. I wouldn't suggest baking the night before -- it's just so much better as close to out of the oven as possible. Cheers! 🙂
My mouth is watering terribly! I would really love some for my breakfast 🙂
Success! 😉 Thanks, Angie. ~Valentina
As a huge fan of both bread pudding and French toast, I can't think of a better brunch treat!! It looks absolutely scrumptious!!!
Thanks so much, Liz! 🙂 ~Valentina
What a fabulous recipe! No wonder you asked for it when you first tasted it! I would have, too! Thanks for sharing, Valentina!
Thanks, Christina! 😀 ~Valentina
Valentina, I love french toast and will always choose a good bread pudding for dessert so so sounds amazing. I will have to give this a try next weekend. Thanks for sharing.
Thank you, Ron! Love when two favorites come together in one recipe. Hope you and your family are well! 🙂 ~Valentina
My son is so into that kind of brunches ! Absolutely cannot go wrong with this one !!!! Thank you so much ! 🙂
Thanks, Davorka. Enjoy and hope you're well! 🙂 ~Valentina
This is really lovely! I’ve made bread puddings that are similar, but never in a Bundt pan. That makes it so much prettier!
Thanks, Mimi! I love bundt pans -- they dress any cake up. 🙂 ~Valentina
John / Kitchen Riffs
Such a terrific recipe! Haven't had anything like this, but I like the idea. Gotta try it! Thanks.
Enjoy, John, and thank you! Stay well. 🙂 ~Valentina
Simply WOW. What a great recipe.
Thank you, my friend! Hope you are well! Enjoy. 🙂 ~Valentina
David @ Spiced
What a cool idea, Valentina! I love breakfast foods, and this one is certainly no exception. French toast is delicious...but then turn that into bread pudding? Yes, please! Bread pudding is so hard to take a photo of, but you managed to do it...and do it quite well! I want a slice of this with my morning coffee this weekend!
Soooooo good with a cup of coffee! Thanks, David! 🙂 ~Valentina
This sounds like a winner for the whole family! Who would not love this?! Pinning for later, Mother's day is coming! xo
Lovely for Mother's Day. Thanks for visiting, Kim, and enjoy. 🙂 ~Valentina
Dawn - Girl Heart Food
That's so awesome that you can take a restaurant favourite and make it at home! I bet this is even better! Talk about a fabulous brunch recipe...with plenty of coffee, of course 😉 Love it!
Oh yes, plenty of coffee please. Thanks, Dawn! 🙂 ~Valentina
Kathy @ Beyond the Chicken Coop
Those are some impressive layers! I love making dishes like this for holiday breakfasts or brunch. They are always a hit and this one would be gone in a flash. I love the versatility of adding raisins or chocolate chips.
Thanks, Kathy. Oh yes, it would be fantastic for a holiday brunch! Enjoy and hope you and your family are well. 🙂 ~Valentina
This one is indeed a magical recipe Valentina. You might be surprised that I have never ever tried bread pudding before. I am going to try this for sure.
Thank you, Priya. You must try bread pudding -- if not this one, another. Hope you're well and enjoy. 🙂 ~Valentina
David Scott Allen
You know, oddly, I think would prefer raisins over chocolate! I know that sounds insane, but I can just taste the musty sweetness of the grapes in this.
I make this just as often with raisins as I do with chocolate -- and sometimes both! Thank, enjoy and stay well! 🙂 ~Valentina
Good to know that works too! I learn so much from you as well! Keep it up great post.
Thank you so much! Enjoy! 🙂 ~Valentina
Kelly | Foodtasia
Valentina, this french toast bread pudding is glorious! It would be a big hit at our family brunches!
Thank you! Love the word glorious. 😀 ~Valentina
Can this be made with chocolate panettone? Would you adjust anything?
Hi Elizabeth, Thanks for writing in. Yes, I think it would be amazing with chocolate Panettone. I wouldn't adjust anything. If you have a moment, I'd love to hear how it turns out. Enjoy! 🙂 ~Valentina