I made French Toast Bread Pudding on a whim, and it became a family favorite in no time at all. It might look all ordinary, but it’s anything but.

French Toast Bread Pudding – fruit is always welcome at brunch!

There’s a very unusual (at least to me) method going on behind the scenes. It’s actually what drew me to the recipe. And I am so in love – I think you will be, too!

About French Toast Bread Pudding:

First, the bread is added to the casserole and drenched with a rich milk, cream, and vanilla mixture. Normal enough, right?

Then a “batter” of eggs, sugar, a little flour, along with melted butter (and a little salt and baking powder) is drizzled over. It gives a delicate crispiness to the top, while the excess melts into the bread below and adds such richness.

I like to credit where credit is due, and I think this recipe came from Midwest Living. If you’re familiar and know the Chef, who was a bakery owner in the Twin Cities, I’d love it if you would drop her name in the comments.

Making French Toast Bread Pudding:

What I adore most about this dish is its simplicity. It’s a breeze to whip up! And it’s fabulous just as is, but I’m giving you lots of ideas below to vary your French Toast Bread Pudding.

Do use day-old bread, but know that this recipe is best with bread that is still a little soft, and a mix of bread that is firmer and some softer makes the best combination. Don’t let not having just the “right” bread stop you from making this recipe, though!

Make Ahead:

• To prepare the night before, place in the fridge, covered; if foil is used, save to cover the casserole later if it is browning too quickly in the oven.
• Bring the casserole out for about an hour before baking, then proceed as directed.
• A little more time may need to be added when baking.

French Toast Bread Pudding – this is a large casserole!

The Flavorings:

This recipe can be varied in many ways. Add half the bread cubes, then any additions, followed by the remainder of the bread.

Think of this Bread Pudding as the ultimate second-chance dish: while fabulous as is, try raiding the pantry or fridge for any bits of this or that to add in.

Here are a few ideas to get a jump start on your new family fave. Don’t add too much of any extras, or your French Toast Bread Pudding could come out soggy.

For sweet, add fresh or dried fruit, chocolate, or a combination. Examples might be:

• Raspberries or cranberries (fresh or dried)and white chocolate.
• Bananas and milk chocolate, maybe with a few finely chopped pecans.
• Dried cherries and dark chocolate, always a classic!
• Peaches: Use half brown/half white sugar.
• Mixed berries with lemon zest; serve with lemon curd.
• Pears with ginger and slivered almonds.
• Apples, cinnamon, and use half brown/half white sugar.
• Favorite spices such as nutmeg, cinnamon, etc.

For savory, add greens, vegetables, cheese, sausage, ham, or bacon, or combinations. You might want to borrow flavor combos from your favorite cuisines.

• Bacon or Ham with Swiss or Cheddar. Maybe a little green onion.
• Sausage with Kale and caramelized onions.
• Roasted garlic, spinach, and Parmesan.
• Roasted broccoli and cheese for a simple family-pleasing combo.
• Springtime: Asparagus with Gruyere with sauteed leeks; serve with Hollandaise.
• Southwestern with Chorizo, diced poblano, and Pepperjack cheese.
• Italian: Prosciutto, Spinach, and Asiago.
• Spices or herbs might be thyme, red pepper flakes, Dijon, or mustard powder.

Serve With:

A little maple syrup is fine, but consider a sauce just to gild the lily!

• Best Bread Pudding Sauce
• Custard Sauce (Creme Anglaise)
• Rum, Whiskey or Vanilla Sauce
• Bacon Pecan Syrup
• No-Fail Hollandaise Sauce

Irish Bread Pudding with Rum, Whiskey or Vanilla Sauce

Leftover French Toast Bread Pudding:

Store in the refrigerator, tightly covered, for three to four days. Cool before covering. Simply eat cold from the fridge, in your pjs at midnight, but…

• For best results, reheat servings, lightly covered, in the microwave.
• Larger amounts may do better in the oven. Reheat in a preheated oven (350 degrees F.), covered, for 15 to 20 minutes. If it appears dry, mist with just a little water, recover, and heat for a few more minutes until absorbed.

Leftovers can be frozen; it’s a nice save and always at the ready. Freeze in smaller portions and heat, covered, from frozen.

Other Breakfast Casseroles You Might Like:

• Easy Cheesy Breakfast Casserole – a hash brown casserole; gotta love the crispy edges!
• Overnight Breakfast Sausage Casserole – another bread pudding type casserole; eggs, sausage, and cheese.
• Potato Cheese Breakfast Casserole – hash brown potatoes, cheese, and eggs topped with bacon or sausage. This is a long-time family fave!

Easy Cheesy Breakfast Casserole

Saving Money on Groceries:

What you pay for groceries depends on not just WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.

• The best sales are before holidays; check out Win at the Grocers. Think beyond the occasion & use the opportunity to stock up at a low for the coming weeks to months.
• If available, take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality. Be selective when shopping there.

The best way to save money on this or any recipe is to have a well-stocked pantry, fridge, and freezer full of sale-priced items.

Bread:

• Sandwich loaves are often on sale. Large, one-pound loaves of Italian can be found for around $1.00, and better, day-old bakery loaves are usually discounted.
• Bread freezes well for short periods, tightly wrapped. Thaw overnight (upside down) in the fridge.

Eggs:

• Both Aldi & Lidl, as well as buyer’s clubs (you will need to buy larger amounts at the buyer’s club), have great everyday prices, but usually do not approach a great pre-holiday grocery store sales price.
• If you have room, stock up at a low. Eggs, according to the National Egg Board, keep well for 4 to 5 weeks after the pack date, or about 3 weeks after buying.
• Keep in original package on the bottom shelf of the fridge.

Cream:

• Cream is always cheaper at discount groceries like Aldi & Lidl. Their everyday price beats out the buyer’s club and the best grocery store holiday sales price.
• Cream keeps for weeks, so if the standard grocery is the only option, get in the habit of picking up at a low price before holidays.

Butter: 

• If you have a deep freeze (and you should if you can swing it), there’s no reason to buy butter at full price. It goes on sale often and keeps well.
• While on sale before any holiday, rock-bottom pricing is before the Winter Holidays, and often matched by sales before Easter. Count out the weeks between holidays and buy appropriately.
• Discount stores have great pricing on butter year-round (and sale prices before holidays).

Hello to All!

I’ve made French Toast Bread Pudding at least a half a dozen times, both sweet and savory. I’d love to hear how you make it. Drop a comment below! Until next time…

Mollie 

French Toast Bread Pudding – a little powdered sugar and some syrup!

French Toast Bread Pudding

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• Author: slightly adapted from Midwest Living
• Prep Time: 15 minutes + 1 hour
• Cook Time: 45 minutes
• Total Time: 2 hours
• Yield: 8 to 12 servings 1x
• Category: breakfast or brunch dish
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 1/2 pounds day-old bread (roughly 1 1/2 loaves), cut into 1-inch cubes, preferably a mix of crusty baguette and a softer bread like challah or brioche (Grocery store bakery style Italian Bread is a budget option)
• 1 1/3 cups milk
• 1 1/3 cups heavy cream
• 2 teaspoons vanilla
• 6 eggs
• 1 1/4 cups granulated sugar
• 3/4 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 stick (1/2 cup or 8 tablespoons) butter, melted
• Powdered sugar and maple syrup for serving, optional

Note: If day-old bread isn’t an option, cut the cubes and place on two sheet pans. Place in a 300 degree F. oven until slightly dry but not toasted. Bread should be still a little soft when squeezed.

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Instructions

Spray or grease a 3 quart baking dish. Place the bread in casserole. In a large measuring cup or bowl, combine milk, cream, and vanilla; drizzle over bread.

In same measuring cup or bowl, whisk together eggs and sugar. Whisk in flour, baking powder, and salt. Whisk in melted butter. Drizzle over bread in baking dish. Gently press down on bread cubes with the back of a spoon or spatula to submerge bread in batter mixture. Cover and chill 1 hour or up to overnight.

Preheat oven to 350°. Bake, uncovered, until evenly puffed and golden brown on top, 40 to 45 minutes. (A knife inserted in the center should come out clean, or an instant-read thermometer inserted in the center should register 165°.) If browning too fast, cover lightly with foil.

Dust with powdered sugar and serve with syrup if desired.