Simple French Toast Bread Pudding Recipe

Chasing an uncommon morning repast that endeavors into the domains of the candy parlor, look no further than this divine aide for French Toast Bread Pudding—a culinary magnum opus that frees you from the limits of the kitchen, introducing a morning meal ensemble.

Upgraded Flexibility: Ideal for Each Event

This stove-prepared French toast goes beyond the limits of a basic morning guilty pleasure; it easily changes into a wonderful occasion breakfast, an early lunch spectacle, or even a wanton post-dinner treat. Drench yourself in the quintessential French toast flavors, transforming each nibble into a festival.

A Lifeline for Extra Bread Difficulties

Past its awesome taste, this recipe cleverly reuses somewhat dry extra bread, guaranteeing no piece goes to squander.

Stove-Prepared French Toast: A Morning-Perfect World

Easy mornings are a fortune, and stove-prepared French toast embodies straightforwardness. Set it up the prior night, permitting it to prepare in the first part of the day as your family stirs to life. This French Toast meal, embellished with immortal fixings, presents a dash of lavishness with rich cream, cinnamon, and, alternatively, pecans.

For more modest families, the extras change into a rich pastry the following day, delegated to vanilla bean frozen yogurt or a spot of whipped cream.

Picking the ideal bread for French Toast Bread Pudding

Achievement starts with the right bread—decide on day-old, marginally parched bread for ideal ingestion of the egg and milk combination. Whether it’s Texas toast, Italian bread, French bread, brioche, or loaf, the decision is yours. A firm exterior presents a surface; however, any of these assortments will do the trick. For fresh bread, leave it uncovered for the time being to achieve the ideal consistency.

Decide on thicker cuts to create 1-inch 3D shapes, improving the general culinary experience. While daintily-cut bread is satisfactory, it misses the mark concerning the ideal.

Related Article: Acorn Bread Recipe

Elements for French Toast Bread Pudding

On the stove, prepare French toast and bread pudding.

• 9–12 bits of day-old plain Texas Toast or other thick day-old bread

• 2 teaspoons dissolved margarine

• 2 cups of milk (any assortment).

• ½ cup weighty cream (or substitute with additional milk or creamer)

• 2 tablespoons vanilla concentrate

• 2 eggs

• 1 cup granulated sugar

• ½ cup earthy-colored sugar

• 1 teaspoon cinnamon

• 1 cup smashed pecans (discretionary, isolated down the middle)

For the coating:

• 1.5 cups powdered sugar (confectioner’s sugar)

• 2–3 tablespoons of milk, heavy cream, or water (change depending on the situation)

• 1 teaspoon clear vanilla concentrate (ordinary vanilla works as well)

Extra Things:

• 9×13-inch baking dish

• Whisk

• Bowls, measuring cups, and standard baking hardware

Also Read: Sonofabitch stew recipe

A Bit-by-Bit Guide of French Toast Bread Pudding

Expect a morning plan; adjust these means for a night-before prep.

Stage 1: Preheat the broiler to 325 degrees Fahrenheit. Brush a 9×13-inch baking dish with margarine or vegetable oil.

Stage 2: Dice lifeless bread into blocks and arrange them in the baking dish. Start with fewer pieces, adding more as important to retain the fluid in the resulting step. In the case of consolidating pecans, mix in a cup of the bread.

Stage 3: Now mix this softened spread, milk, heavy cream, vanilla concentrate, and eggs in a large bowl. Add sugar and cinnamon, whisking together the combination.

Stage 4: Pour the combination over the bread. Press the bread down to drench it in the fluid. Permit a couple of moments for retention. If the overabundance of fluid continues, tenderly mix in extra bread shapes. Crown with the excess ½ cup of slashed pecans whenever you want.

Stage 5: Cover with foil, making 2-3 cuts for venting.

Stage 6: Heat covered for 45 minutes, then reveal and prepare for an additional 45 minutes or until the middle sets. Permit it to cool somewhat before coating to achieve a particular white coating as opposed to being consumed in the bread pudding. In any case, the two techniques are unquestionably scrumptious!

Stage 7: Set up the coating by whisking together powdered sugar, milk, and vanilla concentrate. Shower or pour it over the French toast bread pudding.

Putting away and Warming Extras

On the off chance that you wind up with an excess, celebrate! Broiler-prepared French toast perseveres for a few days in the cooler, put away in a fixed holder. Warming is easy; utilize the microwave for individual parcels or decide on the broiler for additional significant servings.


Q1: What type of bread is recommended for the stove-prepared French Toast Bread Pudding?

A1: Opt for day-old, slightly dry bread like plain Texas Toast or other thick day-old bread, including options like Italian bread, French bread, brioche, or loaf.

Q2: Can I prepare the stove-prepared French Toast Bread Pudding the night before?

A2: Yes, adjust the steps for a night-before prep to streamline your morning routine.

Q3: How do I store and reheat the leftovers of the French Toast Bread Pudding?

A3: Store leftovers in a sealed container in the freezer; reheat using the microwave for individual portions or the oven for larger servings.

Q4: What are the essential ingredients for the French Toast Bread Pudding?

A4: You’ll need day-old bread, melted butter, milk, heavy cream, vanilla extract, eggs, granulated sugar, brown sugar, cinnamon, and optional crushed pecans. For the glaze, use powdered sugar, milk, and vanilla extract.

Q5: Can I use fresh bread for the French Toast Bread Pudding?

A5: For optimal absorption of the egg and milk mixture, it’s recommended to use day-old, slightly dry bread; leave fresh bread uncovered overnight to achieve the desired consistency.


All in all, this broiler-heated French toast bread pudding rises above the commonplace, offering a superb combination of breakfast and sweetness. Lift your culinary ability with this clear yet liberal recipe, and appreciate the delight it grants your mornings and nights.

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