Bread Pudding French Toast with Challah and Brioche

Bread Pudding French Toast

Picture the scent of cinnamon and browned butter wafting through your home. The surface is a deep, dark golden brown that crackles as you slice through it, revealing a center that is luxuriously soft and rich.

It truly offers the best of both worlds, combining the comforting texture of a bread pudding with the iconic flavors of French toast.

Since this is a casserole, you can handle the prep in advance and spend quality time with your guests instead of tending to a hot griddle. This recipe is a wonderful way to simplify those slow weekend mornings.

Why the Texture Works

• Stale Bread: Dried-out cubes act like sponges. They soak up the custard without turning into mush.
• Cinnamon-Butter Paste: Dotting the top with a concentrated fat and sugar mix creates a shatteringly crisp crust.
• The Soak Time: Letting it sit for 30 minutes ensures the liquid reaches the core of every cube so you don't get dry spots.

Ingredient Deep Dive

Ingredients & Substitutes

• 6 cups (450g) cubed Challah or Brioche bread Why this? High egg/butter content makes it sturdy.
• 4 tbsp (56g) unsalted butter, melted
• 4 large eggs
• 2 cups (480ml) half and half
• 1/2 cup (100g) light brown sugar, packed
• 1 tbsp (15ml) vanilla extract
• 1 tsp (2g) ground cinnamon
• 1/4 tsp (1g) ground nutmeg
• 1/4 tsp (1.5g) salt
• 3 tbsp (35g) granulated sugar
• 1 tsp (2g) ground cinnamon
• 2 tbsp (28g) unsalted butter, softened

Chef: If your bread is too fresh, cut the cubes and leave them on a baking sheet for 2 hours. This air-dries them so they don't get soggy.

Gear You'll Need

Equipment is simple. Use a 9x13 inch baking dish, a large mixing bowl for the bread, and a medium bowl for the custard. A whisk and a spatula will complete your setup.

The Cooking Process

Preparing the Base

1. Set your oven to 350°F (180°C) and grease a 9x13 inch baking pan with butter or non-stick spray.
2. Combine the 6 cups of cubed bread in a large bowl, drizzle with 4 tbsp melted butter, and toss gently to coat.
3. Distribute the buttered bread cubes evenly into the prepared baking dish.

The Custard Soak

4. In a mixing bowl, whisk together 4 large eggs and 1/2 cup packed light brown sugar until smooth.
5. Gradually stir in 2 cups half and half, 1 tbsp vanilla extract, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/4 tsp salt until fully emulsified. Note: This creates a velvety liquid that coats the bread evenly.
6. Pour the custard over the bread and use a spatula to lightly press the cubes down, ensuring every piece is submerged.

   

7. Let the dish sit for 30 minutes to soak (or cover and refrigerate for 8 hours).

The Golden Finish

8. In a small bowl, cream together 2 tbsp softened butter, 3 tbsp granulated sugar, and 1 tsp ground cinnamon until a paste forms.
9. Spoon small dollops of the cinnamon butter paste evenly across the top of the casserole.
10. Bake for 40–45 minutes until the top is a rich brown-brown and the center is set, reaching 160°F (71°C) in the middle.

    

11. Take the dish out of the oven and let it rest for 5–10 minutes before slicing into 8 squares.

Problems and Solutions

When the bake comes out wrong, it's usually a temperature or moisture issue. If the center feels like raw custard, you might have used bread that was too moist or underbaked it. If the top is pale, the oven might be running cool.

Soggy Center

The bread didn't dry out enough or the custard didn't set. Try toasting the cubes for 10 minutes at 300°F before soaking.

Pale Top

The sugar didn't caramelize. Check your oven temp with a thermometer or leave it in for another 5 minutes.

Separated Custard

The eggs weren't fully beaten into the sugar. Whisk the eggs and sugar longer before adding the liquid.

Smart Swaps and Twists

To keep this bake affordable, feel free to replace the brioche with a basic white loaf. It will be less rich, but it still tastes great. For added texture, fold in 1/2 cup of chopped pecans or walnuts before baking.

To transform this into a dessert, serve it warm with a Lemon Sauce recipe to balance the richness.

Storage and Leftovers

Store leftovers in a tight-sealing container in the fridge. They'll keep for 3 to 4 days.

Reheating

Skip the microwave to avoid a rubbery texture. To restore the crisp edges, warm slices in a 350°F oven for 10 minutes or an air fryer at 320°F for 4 minutes, until the center reaches 165°F (74°C).

Freezing

This recipe freezes remarkably well. After cooling, wrap individual squares in parchment paper and foil, then move them into a freezer-safe bag for a maximum of 2 months. Thaw overnight in the fridge before reheating in the oven.

How to Serve and Enjoy

I like this served with a big pat of salted butter and real maple syrup. For a more balanced plate, add some fresh berries or sliced bananas on the side.