Best 8 French Toast Bread Pudding Recipes

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Indulge in the delightful world of French toast bread pudding, a harmonious blend of classic French toast and the comforting warmth of bread pudding. This versatile dish offers a symphony of flavors and textures, making it a perfect choice for breakfast, brunch, or dessert. Dive into the classic French toast bread pudding recipe, where eggy custard envelops tender bread cubes, resulting in a golden-brown, custard-soaked delight. For a decadent twist, try the chocolate chip French toast bread pudding, where melted chocolate chips add pockets of gooey indulgence. If you prefer a fruity twist, the mixed berry French toast bread pudding bursts with the sweetness of fresh berries, creating a vibrant and flavorful dish. And for a unique savory take, the savory French toast bread pudding incorporates herbs, cheese, and ham, resulting in a hearty and satisfying meal. Whichever recipe you choose, French toast bread pudding promises an explosion of flavors and textures that will tantalize your taste buds.

Let's cook with our recipes!

FRENCH TOAST BREAD PUDDING



French Toast Bread Pudding image

Provided by Ina Garten

Categories     dessert

Time 1h55m

Yield 8 servings

Number Of Ingredients 8

1 challah loaf, sliced 3/4-inch thick
8 extra-large eggs
5 cups half-and-half or milk
3 tablespoons honey
1 tablespoon grated orange zest
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
Confectioners' sugar and pure maple syrup, for serving

Steps:

  • Preheat the oven to 350 degrees.
  • Arrange the bread in two layers in a 9 by 13 by 2-inch baking dish, cutting the bread to fit the dish. Set aside.
  • In a large bowl, whisk together the eggs, half-and-half, honey, orange zest, vanilla, and salt. Pour the mixture over the bread and press the bread down. Allow to soak for 10 minutes.
  • Place the baking dish in a larger roasting pan and add enough very hot tap water to the roasting pan to come an inch up the side of the baking dish. Cover the roasting pan tightly with aluminum foil, tenting it so the foil doesn't touch the pudding. Make two slashes in the foil to allow steam to escape. Bake for 45 minutes, remove the aluminum foil, and bake for another 40 to 45 minutes, until the pudding puffs up and the custard is set. Remove from the oven and cool slightly.
  • With a small sieve, dust lightly with confectioners' sugar and serve hot in squares with maple syrup on the side.

PRALINE FRENCH TOAST BREAD PUDDING



Praline French Toast Bread Pudding image

Provided by Alan Rosen

Categories     Egg     Breakfast     Brunch     Dessert     Bake     Pecan     Chill     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 generous servings

Number Of Ingredients 14

One 1-pound loaf challah (preferably the braided one) or brioche
8 extra-large eggs
2 cups heavy whipping cream
1 1/2 cups whole milk
1 cup granulated sugar
1 tablespoon pure vanilla extract
1/2 teaspoon table salt
1/2 teaspoon ground nutmeg
For the Praline Topping
1/2 cup (1 stick) unsalted butter, softened
1 cup firmly packed dark brown sugar
3/4 cup coarsely chopped pecans
1 teaspoon ground cinnamon
3 tablespoonsn maple syrup for drizzling

Steps:

  • 1. Generously butter a rectangular baking dish (13 x 9 x 2 1/2 inches); use the prettiest one you have. Set out a large shallow pan for the water bath. Cut the bread across into 3/4-inch-thick slices. If you are not using a braided bread, cut slices into four triangles each. Arrange bread slices in rows, leaning and overlapping them, if necessary.
  • 2. In a large bowl, using an electric mixer, beat the eggs on high until light golden and slightly thickened, about 3 minutes. Beat in the cream, milk, granulated sugar, vanilla, salt, and nutmeg. Pour over the bread in the dish, lifting the bread up slightly to pour between the slices and letting the custard soak in (this is important; see The Junior's Way).
  • 3. Using a pastry cutter or two knives, combine all praline topping ingredients, except syrup. Using your hands, spread the mixture over the top of the soaked challah, pushing some down between the slices. Cover the plastic wrap and refrigerate for at least 1 hour or preferably overnight.
  • 4. Preheat the oven to 350°F. Remove the plastic wrap and drizzle the maple syrup over the top. Place the dish in the center of a larger pan. Pour hot water into the pan until it comes 1 inch up the side of the baking dish. Bake until the pudding is puffy, souffléd, and golden brown, 35 to 40 minutes (don't let it overbake or get too brown). Touch it: The top should be spongy, not dry or crusty. The bread pudding is best served piping hot, right out of the oven.

MAPLE-PECAN PRALINE TOPPED FRENCH TOAST BREAD PUDDING



Maple-Pecan Praline Topped French Toast Bread Pudding image

Whenever I make a loaf of gluten free bread, I can't seem to eat all of it before it goes stale or moldy. While I could slice and freeze half, I prefer to use it for bread pudding, stuffing, meatloaf, etc. This is an excellent use for bread that is too hard and stale to eat. I would not make it from fresh squishy bread, as I think it would probably dissolve in the egg custard. The original recipe, Debbie Tate's "Make Ahead French Toast" at allrecipes, suggests 8 slices of French bread. I would assume that sourdough, old hard sandwich rolls, etc. would also work beautifully. This morning I used the last quarter loaf of bread made from Bob's Red Mill GF Homemade Wonderful Bread Mix. I would be happy to serve this for company, or Christmas morning. It is *extremely* rich - most people will be too full to finish off two helpings.

Provided by Lelandra

Categories     Dessert

Time 9h15m

Yield 1 casserole, 8 serving(s)

Number Of Ingredients 9

4 cups stale bread (measured when cut into 1 inch cubes)
5 eggs, lightly beaten
1 1/2 cups milk
1 cup half-and-half
1 teaspoon vanilla extract
1/2 cup butter, melted
1 cup brown sugar
2 tablespoons maple syrup
1 cup chopped pecans

Steps:

  • The night before you want to eat this, grease a baking dish. I use a 9x9 glass baking pan (2 qt) so that the resulting product will be coffee cake height. If you use a 9x13 pan, you won't need to bake it on a cookie sheet to catch drippings (or clean the oven afterwards), but will have a flatter casserole. Cube the bread and spread it evenly in the pan. In a medium bowl, whisk together the custard (eggs, milk, half-and-half and vanilla). Pour over the bread cubes, cover with plastic wrap and refrigerate overnight/8 hours.
  • The next morning, preheat the oven to 350 degrees F (175 degrees C). In a small bowl (I use the pyrex 4-cup measuring cup I used to melt the butter in the microwave), combine the topping ingredients (melted butter, brown sugar, syrup and pecans). Spoon topping over bread and custard mixture. In the 9x9 pan, it will cover the custard completely.
  • Bake in preheated oven until golden, about 40 minutes. Bake it on top of a cookie sheet if you are using a 9x9 pan or you will have melted butter spattered all over the bottom of your oven afterwards.
  • When you take it out of the oven, the butter will still be bubbling. Let it rest at least 5 minutes, and it will be reabsorbed into the casserole, and you will have a nice crunchy topped casserole that holds together when cut into.

FRENCH TOAST BREAD PUDDING



French Toast Bread Pudding image

Is it French toast or bread pudding? It's both, and it's a delicious brunch dish to make for family and friends.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Number Of Ingredients 10

2 tablespoons unsalted butter, melted, plus more, softened, for baking dish
8 slices white bread
1 1/2 cups grated sharp cheddar cheese
1 1/2 cups grated Swiss cheese
2 tablespoons chopped fresh chives
4 large eggs
2 cups milk
1/8 teaspoon cayenne pepper
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

Steps:

  • Butter an 8-inch square baking dish; line bottom with 4 slices bread. Sprinkle with half of each cheese. Top with chives. Layer with remaining bread and cheese.
  • Whisk together eggs, milk, melted butter, cayenne, salt, and pepper. Pour mixture into baking dish. Cover; refrigerate at least 6 hours (or overnight).
  • Preheat oven to 325 degrees. Bake bread pudding until puffed and golden, about 40 minutes. Let stand 10 minutes before serving.

FRENCH TOAST BREAD PUDDING FROM ANIMAL KINGDOM LODGE RECIPE - (4.5/5)



French Toast Bread Pudding from Animal Kingdom Lodge Recipe - (4.5/5) image

Provided by á-9642

Number Of Ingredients 18

4 loaves Raisin Bread
2 loaves Kaiser Rolls
1 qt Egg Yolks
2 TBSP Cinnamon
1 TBSP Salt
1 cup Sugar
2 cup Syrup
1 gallon Heavy Cream
Caramel, Banana and Nut Topping
3 Bananas- sliced
1 cup Pecans Chopped
2 batches Caramel (recipe below)
Caramel
1 packed cup brown sugar
1/2 cup half-and-half
4 tablespoons butter
Pinch salt
1 tablespoon vanilla extract

Steps:

  • Cut bread into 1×1 cubes and place into a Lexan. Mix egg yolks, cinnamon, salt, sugar, syrup and heavy cream together in a cambro. Pour egg mixture into the bread and mix thoroughly. Place Mixture into container and sprinkle granulated sugar on top with 4 butter pats. Place in a 350 degree oven for 25 minutes. Caramel, Banana and Nut Topping: Have sliced bananas and place them in warm caramel sauce. Add pecans to the caramel sauce. Caramel: Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until cold.

ALICE'S CURIOUS FRENCH TOAST BREAD PUDDING



Alice's Curious French Toast Bread Pudding image

Provided by Haley Fox

Categories     Milk/Cream     Dessert     Bake     Dinner     Winter

Yield Makes 8 servings

Number Of Ingredients 23

French toast:
6 eggs
1 cup heavy cream
1 cup sugar
1 1/2 tablespoons pure vanilla extract
1 tablespoon freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
1 1/2 teaspoons ground cinnamon
1 loaf brioche (or challah, as a second choice), cut into eight 3/4-inch- thick slices
Butter, for the pan
Pudding base:
1/4 cup heavy cream
1 tablespoon Apricot Brandy tea leaves (see Resources)
4 1/2 large egg yolks
Half of 1 large beaten egg
1/2 cup sugar
1 1/2 tablespoons pure vanilla extract
For serving (optional):
Pure maple syrup
Crème anglaise
Fruit coulis
Confectioners' sugar
Fresh fruit

Steps:

  • 1. Preheat the oven to 350°F.
  • 2. In a large mixing bowl, combine the eggs, heavy cream, sugar, vanilla extract, orange and lemon juices, and cinnamon. Whisk the mixture until it is smooth and combined, but do not overbeat it. Place each slice of bread into the mixture and let it absorb the liquid thoroughly. Set the soaked bread aside on a plate.
  • 3. Place a griddle or a large frying pan over medium heat and coat it with butter. When the griddle is hot, cook each slice of bread until it is nicely golden on both sides, keeping the heat at a level that allows the bread to cook through evenly without burning the egg mixture. As they are cooked, set the slices aside on a plate.
  • 4. While the bread is cooking, make the pudding base: Bring the heavy cream to a simmer in a small saucepan, and then remove it from the heat. Place the tea leaves in a tea strainer and steep them in the cream for 3 minutes (or simply put the loose tea in the cream, steep for 3 minutes, and then strain carefully). Discard the tea leaves and reserve the apricot Brandy cream.
  • 5. In a medium bowl, combine the egg yolks, beaten egg, and sugar, and whisk to combine. Add a little of the egg mixture to the apricot Brandy cream and continuing to whisk, gradually add the remaining egg mixture until it's fully combined. Stir in the vanilla extract. Set the pudding base aside.
  • 6. When all the bread has been cooked on the griddle, cut the slices into 1 × 1-inch squares.
  • 7. Pour the pudding base evenly into the eight ramekins (they will be about one-fourth full), and then lay in the bread squares (the bread may extend above the edge of the ramekins). Place the ramekins on a large baking sheet, and bake for 20 minutes, or until the bread is golden and crispy and the liquid is bubbling.
  • 8. To serve, drizzle maple syrup, crème anglaise, fruit coulis, and/or confectioners' sugar on top-whatever your heart desires! Slices of fresh fruit work wonderfully as a garnish or a side. Be generous, whatever you do!

OATMEAL FRENCH TOAST BREAD PUDDING



Oatmeal French Toast Bread Pudding image

I absolutely love Holidays, Christmas, Easter, every holiday! As a kid, my fondest memories are that of the wonderful aroma of food that filled our house. I want my kids to have these same memories, the smell of french toast to bring them back to when they were a kid on Easter morning, or Pumpkin pancakes on Halloween, etc., and...

Provided by Megan Todd

Categories     Other Breads

Time 6h30m

Number Of Ingredients 12

2 c sugar
5 eggs, beaten
2 1/2 c milk, or vanilla almond milk
2 tsp vanilla extract
6 c stale, cubed bread (i like french or italian)
1 c old fashioned oats
2 bananas, diced (optional)
1 c brown sugar, firmly packed
1/4 c soft butter
1 c chopped walnuts, optional
2 Tbsp all purpose flour
1 tsp nutmeg

Steps:

  • 1. In a large bowl, mix together sugar, beaten eggs, milk or almond milk, & vanilla.
  • 2. Set crock pot on low. Put cubed bread & oatmeal in crock pot, pour egg & milk mixture over bread & mix together making sure all bread is moistened by egg/milk mixture. Fold in chopped bananas. (Can add raisins if you choose)
  • 3. In a small bowl, mix together brown sugar, nutmeg, & flour, cut in butter until mixture is crumbly. Add walnuts and mix well. Crumble over bread mixture. Cook on low for 5-6 hours.
  • 4. Makes a great breakfast dish, or a tasty dessert with ice cream! Your choice! My husband Is not a bread pudding fan, but he enjoys this dish for breakfast or dessert and looks forward to it for the holidays. It's everybody's favorite breakfast dish in one!

FRENCH TOAST BREAD PUDDING



FRENCH TOAST BREAD PUDDING image

Categories     Bread     Breakfast     Brunch     Dessert     Side     Bake     Quick & Easy     Winter

Yield 12 Servings

Number Of Ingredients 9

12 Rhodes Warm-N-Serv™ Dinner Rolls or 12 Rhodes™ Dinner Rolls, baked according to package directions
8 ounces cream cheese
8 eggs
1 1/2 cups milk
2/3 cup half and half
1 1/2 cups maple syrup, divided
1/2 teaspoon almond flavoring
powdered sugar
nuts, if desired

Steps:

  • Cut rolls into 1-inch cubes and place in a sprayed 9x13-inch baking pan. In a bowl, beat cream cheese until smooth. Add eggs one at a time, mixing until smooth after each one. Stir in milk, half and half, 1/2 cup syrup, almond flavoring and nuts if desired. Pour the mixture over the bread cubes making sure all are saturated. Refrigerate several hours or overnight. Remove from fridge and let stand at room temperature for 30 minutes before baking. Bake at 350°F 40-50 minutes. Cover with foil last 15 minutes to prevent over browning if necessary. Remove from oven and drizzle with remaining syrup and sprinkle with powdered sugar. Serve warm

Tips:

  • Choose a good quality bread: Stale or slightly dry bread works best for bread pudding, as it will absorb the custard more easily.
  • Use a variety of breads: For a more complex flavor, use a combination of different types of bread, such as sourdough, French bread, and challah.
  • Don't overmix the batter: Overmixing the batter will make the bread pudding tough. Mix just until the ingredients are combined.
  • Let the bread pudding rest: After baking, let the bread pudding rest for at least 15 minutes before serving. This will allow the flavors to meld and the pudding to set.
  • Serve with your favorite toppings: Bread pudding can be served with a variety of toppings, such as whipped cream, ice cream, fruit, or syrup.

Conclusion:

French toast bread pudding is a delicious and easy-to-make dessert that is perfect for any occasion. With a few simple ingredients and a little bit of time, you can create a classic dish that will be enjoyed by everyone. So next time you have some leftover bread, don't throw it out! Make French toast bread pudding instead.

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