French Toast Bread Pudding

BRINNER!!! One of my favorite go-tos when I’m menu-planning.

Breakfast for Dinner! Yes. Such a simple meal. No brainer!

But my husband makes pancakes with the kids every weekend so I wanted something different. Sausage patties, dippy eggs (I’m from South-Central Pennsylvania. Dippy eggs = over-easy eggs. I’m tired of pretending I’m sophisticated. I’m calling them dippy eggs.)

But what can I do instead of pancakes?

I have a loaf of French bread that I got at the grocery store in the bakery for NOTHING. Literally. It was on sale for $ .97 and it had a one dollar off coupon on it because it was baked yesterday. So I got it for NOTHING. Yeay me!

My mind starts racing. French toast? Ehh, that takes a lot of focus and attention. Baked French toast? Hmm… maybe. Bread pudding? Hmm…. maybe. Both? Hmm…. absolutely.

French Toast Bread Pudding

French Toast Bread Pudding

French Toast Bread Pudding

Requires 4 hours to overnight to soak so plan accordingly.


  • 4-5 cups torn pieces of French bread
  • 4 eggs
  • 1/2 C maple syrup (you may use any syrup you have but I highly recommend some HIGH QUALITY maple syrup.)
  • 1 C milk – I used vanilla almond milk which is sweetened so if you use whole milk, you might want to add a tablespoon of sugar to the milk.
  • 1 tsp vanilla extract
  • pinch of salt
  • 1 C chopped apple – I used Gala just because I had it. It was approximately half the apple. You can add more apple if you want. Or use another fruit. Blueberries would be good.
  • 2 ounces cold cream cheese
  • sprinkle of cinnamon


Crack and whisk 4 eggs in large bowl. Pour in the maple syrup, milk, vanilla and pinch of salt. Stir well to combine. Prepare an 8×8 baking dish by spraying it with non-stick spray or slather it up with butter. I won’t tell. Now place chopped apple (or whatever fruit you choose) in the bottom of the pan. Top the fruit with the torn bread and then pour the egg/milk mixture over the bread. Press the bread down into the egg/milk mixture. Now take the two ounces of cold cream cheese and just tear it apart with your fingers and dollop it over the top of the bread and egg/milk mixture. Sprinkle it all with cinnamon. Place foil on the pan and place in the fridge for 4 hours, or overnight.

When you are ready to bake it, bring it out of the fridge and let it sit on the counter while the oven preheats to 350F. Bake 30 minutes with the foil on and then remove the foil and bake another 15 minutes. Allow it to rest 15 minutes before serving.

We loved this. I especially love the different textures of a good bread pudding. I like the crunchy top layer but LOOOOVE the custard layer on the bottom. And the apples added a nice tart, flavorful, juicy bite. I was so excited about it that we sat there at the table and kept nibbling at it and then I was like, “Oh crudballs! I forgot to take a picture of it!” So this is all you get.

Oops. I ate all of it.

Oops. I ate all of it.

I hope you try it. It was such a great addition to BRINNER!

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