Skip to main content


French Toast Bread Pudding (Takes 20 minutes to prepare the night before)

Recipe for "French Toast Bread Pudding"  

1/2 loaf of challah (or brioche, or any good white bread --
even stale is fine)
7 eggs
2-1/2 cups 2% milk
1/2 cup sugar      
2 teaspoons vanilla
1/2 teaspoon cinnamon (optional)
fresh ground nutmeg (how much is up to you)

I make this in 2 aluminum loaf pans or 4 baby aluminum loaf pans.  Butter them well. Tear up the bread into pieces around 3/4" and fill the loaf pans about halfway with bread.

Mix together the next 5 ingredients in a bowl (with wire whisk or hand mixer on low) and pour over the ripped up bread.  Sprinkle fresh ground nutmeg over the top.  Take a spatula and push the bread down in the egg mixture so it gets good and soaked.  Then wrap each pan with aluminum foil and put in the fridge.  Go to bed.

The next day, put the pans in a COLD oven.  Turn it on to 350 degrees and cook for 30 minutes.  Take the foil OFF and continue cooking approximately 35 minutes more.  It will puff up and be 'set.'  If it's wiggly it needs a little more time.  The puffing up and setting is the key.  Last night I made 4 pans and had to do it an extra 15 minutes, so it depends on your oven.  

Serve with maple syrup.  It's so delicious, and so easy since you prepare it the night before -- that part only takes about 15 minutes.  Everyone RAVES.  It's good hot, warm, or cold.  You can make it with more bread (cakier) less bread (more puddingish), 8 eggs instead of 7, whole milk instead of 2% -- you just can't mess this up.  You can also add orange rind, raisins – it's so versatile.  

Bon apetit!