French Toast Bread Pudding

picture this…

2 different scenarios playing out…

Scenario 1:

It’s a cold Saturday morning in December.  You and your hubby and kids have just rolled out of bed and are still putzing around the house in our Pjs and night robes and slippers.  The little ones settling in to some morning cartoons and you decide to whip up a batch of delicious french toast for the family.  Why not?  No place to go, no place to be, no time constraints…

Scenario 2:

It’s a warm spring Saturday morning and the family was up and at ’em at 6am, excited with the time change brightening up the mornings and the warmer weather.  Everyone’s raring and chomping at the bit to go outside and work, play. You are too.  You don’t have time to fuss around the stove getting breakfast ready for everyone, preparing, cooking, and cleaning up.  But, you’d still like to have a family breakfast to start the weekend off together.  Good thing you have that french toast bread pudding you put together in 10 minutes this morning.  You can just pop it into the oven for an hour and voila! Gourmet family breakfast without taking up your time!


Let the sweet adventure begin!


Break up a 12-ounce loaf of brioche bread with crust into 3/4-inch chunks and arrange them in a 11 x 7 inch baking dish.


Start with 7 large eggs in a large bowl,


and to this add 2 1/2 cups of whole milk,


1/2 cup of sugar,


2 teaspoons of vanilla,


and 3/4 teaspoon ground nutmeg (or freshly grated).


Whisk to blend.


Pour over bread, pressing down gently with the back of a spoon.  Let soak for 15 minutes.


Cover with foil and make a little cross, or vent, in the center of the foil with scissors to let steam escape.

Place in preheated 350 degree oven for 50 minutes.  Remove foil and cook for additional 40-45 minutes, until custard is set and pudding is all puffed up!


Cool slightly before serving with delicious maple syrup!


Bon Appétit, Ma Chérie!


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