This recipe combines two absolutely delicious recipes together for the perfect brunch! French toast bread pudding is a perfect way to serve up something that can be used as breakfast, brunch, or a delicious dessert. Whether it’s all by itself or alongside a few pieces of bacon and a favorite cup of coffee, this recipe is sure to please everyone at your table.
French Toast Bread Pudding Recipe
If you enjoy a good serving French toast, you’ll be satisfied with this recipe that backs in that cinnamon and bread flavor. Unlike traditional toast though, this has a certain delicious creaminess that only comes in bread pudding. With a simple glaze on top, it’s a perfect choice to add to your menu for breakfast or brunch.
I love how easy this is to whip up and pop into the oven. It truly takes only a few minutes to prepare then you just have to wait while it bakes. That makes this perfect for a weekend breakfast with the kids or even a special family event. I love serving this on Christmas morning as a special treat for the whole family.
What Bread Do I Use In This?
For this recipe, I used Texas toast. It’s a great choice for bread pudding because it soaks up tons of the liquid and flavor. You can also use other breads that will add more flavor and even texture to this recipe. Just stick to the same ratio of bread to liquid for the best results. Below are some more of my favorite choices that always turn out excellent when making this recipe.
- Challah bread
- Leftover cinnamon rolls
- Cinnamon raisin or cinnamon swirl bread
- Blueberry bread
- Stale bagels
- Leftover sweet rolls or danishes
Note: When making bread pudding, let the bread get slightly stale for best results. I often like to shop the discount baked goods for this reason.
What Mix-In’s Can I Add to Bread Pudding?
While I like to top this with a few chopped walnuts, you can definitely add other items into the mixture for a little texture or more flavor. Bread pudding and French toast are both recipes that are easy to adjust to fit your favorite flavors. In this recipe, a few specific items fit well when sprinkled on top or mixed into the dish.
- Walnuts, pecans, almonds, macadamia nuts, or hazelnuts.
- Golden raisins, raisins, dried cranberries, dried apricots, or dried pineapple chunks.
- Diced apples or pears.
- Chocolate chips, white chocolate chips, peanut butter chips, butterscotch chips, caramel chips, or cinnamon chips.
What Goes with French Toast Bread Pudding?
Whether you serve this for breakfast or brunch like I would, or you save it for dessert, we can agree it’s a delicious recipe that is super sweet. When I make this, I add it to my brunch or breakfast recipe alongside some oven baked bacon on the side.
Of course, another favorite is this burst tomato firttata with fontina and basil oil or this sausage and tater tot breakfast casserole. Some Italian baked eggs in tomato sauce are another great option on the side. Brunch also requires a great mimosa recipe, and some of your favorite hot chocolate or even this hot cocoa chai tea recipe.
Can I Make This Bread Pudding Ahead of Time?
I actually prefer to make this recipe ahead of time. At least one day in advance allows this recipe to soak up the flavors well and turn out even better. If you decide to make this ahead of time, I recommend preparing and covering then labeling and refrigerating for no more than 2-3 days before baking.
Should you want to make even further in advance, you can make in a disposable aluminum baking dish and cover, date, and label. It can then go straight into the oven to bake when you are ready. It’s good for up to 4 months frozen before baking.
- Texas toast
- Unsalted butter
- Heavy cream
- Vanilla extract
- Granulated sugar
- Brown sugar
- Powdered sugar
How to Make French Toast Bread Pudding
Preheat your oven to 325°F and coat a 9″x13″ baking dish with butter or non-stick cooking spray.
Cut the stale bread into 1″ cubes and place into the waiting baking dish.
In a large bowl, beat together the eggs, cooled melted butter, vanilla extract, heavy cream, and milk until light and airy.
To the egg mixture, whisk in the granulated sugar, brown sugar, and cinnamon until incorporated.
Pour this mixture over the bread already in the baking dish.
Use a spoon to make sure the bread is soaked well in the liquid and no dry pieces are poking out from above.
Sprinkle the top with walnuts or pecans.
Cover the pan with aluminum foil and cut 2-3 slices on top for venting.
Place on the center rack of the oven and bake covered for 45 minutes.
Remove the foil, and cook for an additional 45 minutes.
When it no longer jiggles in the center when shaken, the bread pudding is done. It should also have a nice brown top.
Remove from the oven and allow the pudding to sit for 10 minutes.
While the bread pudding cools, in a small bowl, whisk together the powdered sugar, heavy cream, and vanilla extract until a thickened glaze forms.
Pour the glaze over the top of the bread pudding and serve warm with whipped topping and an additional sprinkle of cinnamon if desired.
Store covered in the refrigerator for up to 4 days.
More Brunch Recipes You’ll Love
Brunch is definitely one of my favorite meals to prepare. There is something wonderful about serving up a little sweet, a little savory, and a whole lot of deliciousness between breakfast and lunch. This is the way we enjoy our weekend meals, and below are a few great recipes to add to your brunch menu.
- 25 Sweet Bread Recipes for Heavenly Breakfasts
- The Best Fluffy Homemade Belgian Waffle Recipe
- Fresh Blueberry Muffins Recipe with Crumble Topping
- Fast and Fluffy American Pancakes Recipe
- Decadent Cinnamon Rolls with Cream Cheese Glaze
Bread Pudding Ingredients
- 12 pieces Texas toast
- 2 tsp unsalted butter, melted
- 2 cups milk
- 1/2 cup heavy cream
- 2 tbsp vanilla extract
- 2 eggs
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1 cup walnuts, chopped
- 1 1/2 cups powdered sugar
- 3 tbsp heavy cream
- 1 tsp vanilla extract
- Preheat your oven to 325°F and coat a 9"x13" baking dish with butter or non-stick cooking spray.
- Cut the stale bread into 1" cubes and place into the waiting baking dish.
- In a large bowl, beat together the eggs, cooled melted butter, vanilla extract, heavy cream, and milk until light and airy.
- To the egg mixture, whisk in the granulated sugar, brown sugar, and cinnamon until incorporated.
- Pour this mixture over the bread already in the baking dish.
- Use a spoon to make sure the bread is soaked well in the liquid and no dry pieces are poking out from above.
- Sprinkle the top with pecans or walnuts.
- Cover the pan with aluminum foil and cut 2-3 slices on top for venting.
- Place on the center rack of the oven and bake covered for 45 minutes.
- Remove the foil, and cook for an additional 45 minutes.
- When it no longer jiggles in the center when shaken, the bread pudding is done. It should also have a nice brown top.
- Remove from the oven and allow the pudding to sit for 10 minutes.
- While the bread pudding cools, in a small bowl, whisk together the powdered sugar, heavy cream, and vanilla extract until a thickened glaze forms.
- Pour the glaze over the top of the bread pudding and serve warm with whipped topping and an additional sprinkle of cinnamon if desired.
- Store covered in the refrigerator for up to 4 days.
- Add chocolate chips for a sweet surprise in every bite.
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Amount Per Serving: Calories: 641Total Fat: 29gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 77mgSodium: 345mgCarbohydrates: 85gFiber: 2gSugar: 60gProtein: 11g