Ingredients for French Toast Bread Pudding
- Challah
- 6 large eggs
- Whole Milk
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- Nutmeg
- Cinnamon
- Pecans
- Warm maple syrup, for serving
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How to Make French Toast Bread Pudding
- Preheat oven to 350°F (175°C). Grease an 11x7x2-inch glass baking dish with butter.
- Tear 1 loaf (about 1 pound) of challah bread or brioche into 1-inch pieces. Arrange evenly in the prepared baking dish.
- In a large bowl, whisk together: 6 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 1/4 cup granulated sugar, 1 teaspoon vanilla extract, and 1/4 teaspoon ground cinnamon.
- Pour the egg mixture evenly over the bread, ensuring all pieces are moistened. Gently press down with a spatula to submerge the bread.
- Cover the baking dish tightly with aluminum foil.
- Refrigerate overnight (or for at least 4 hours).
- Place the foil-covered baking dish in the cold oven.
- Bake for 30 minutes covered.
- Remove the foil and continue baking for 35-40 minutes, or until the pudding is puffed, golden brown, and a knife inserted into the center comes out clean.
- Let cool slightly before serving. Spoon the bread pudding onto plates, sprinkle with 1/4 cup toasted pecans or walnuts (optional), and drizzle generously with warm maple syrup.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
96g
Fat
26g
Carbs
16g
