French Toast Bread Pudding Recipe

Prepare bread

Preheat oven to 350°F (175°C). Butter a 9x13-inch baking dish with 1 tablespoon of the melted butter. Spread the 1-inch bread cubes on a baking sheet and toast in the oven for 8–10 minutes, turning once, until slightly crisp but not browned—this helps them hold shape.

Make custard

In a large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg and kosher salt until fully combined and the sugars are dissolved.

Combine and rest

Place the toasted bread cubes in the prepared baking dish. Pour the custard evenly over the bread, pressing gently so the bread absorbs the liquid. Dot the top with the remaining 3 tablespoons melted butter. Let sit at room temperature for 20–30 minutes (or refrigerate up to 2 hours) to allow the bread to soak thoroughly.

Bake

Place the dish on a rimmed baking sheet (to catch any spills) and bake in the preheated 350°F oven for 40–45 minutes or until the top is golden and a knife inserted near the center comes out clean with only a few moist crumbs. If the top browns too quickly, tent with foil for the last 10–15 minutes.

While the pudding bakes, make the caramel. In a medium heavy-bottomed saucepan over medium heat, add 1 cup granulated sugar and cook without stirring (you can gently swirl the pan) until it melts and turns a deep amber color, about 6–8 minutes. Watch closely to avoid burning.

Once sugar is amber, immediately remove from heat and whisk in the 6 tablespoons butter until fully incorporated. Carefully pour in the warmed 1/2 cup heavy cream in a slow steady stream while whisking (mixture will bubble vigorously).

Stir in the 3 tablespoons bourbon and 1/4 teaspoon sea salt. If any crystals remain on the pan sides, wash them down with a little water and rewarm briefly over low heat to smooth. Set aside to cool slightly; sauce will thicken as it cools.

In a small nonstick skillet over medium heat, melt 1 tablespoon butter. Add 1 cup pecan halves and 2 tablespoons granulated sugar. Cook, stirring frequently, until the sugar melts and coats the pecans and they become fragrant and toasted, 3–5 minutes.

Remove from heat, stir in 1/2 teaspoon vanilla and a pinch of salt. Transfer to a parchment-lined sheet to cool and crisp. Break any large clusters once cooled.

Combine 3/4 cup crushed chocolate wafer cookies with 3/4 cup semisweet chocolate chips in a heatproof bowl. Microwave in 20-second intervals, stirring between, until chips begin to melt but still hold some texture—about 30–40 seconds. Stir in 1 tablespoon melted butter to create a slightly glossy crunchy mixture. Allow to cool; it will firm into a crunchy topping. Alternatively, fold chips into crushed cookies without melting for more texture.

When the bread pudding is done, remove from oven and let rest for 10 minutes. Spoon or drizzle 3/4 of the warm bourbon caramel evenly over the pudding so some soaks in and some remains on top.

Scatter the glazed pecans over the pudding, then sprinkle the chocolate crunch topping evenly. Add the quartered strawberries on top and around serving portions.

Serve warm: cut into squares and drizzle additional warm bourbon caramel at the table as desired. Garnish with powdered sugar and mint leaves if using. Leftovers can be refrigerated in an airtight container for up to 3 days; reheat gently in a 325°F oven until warmed through and refresh toppings before serving.