Bread Pudding French Toast Recipe

Prep bread and custard

Cut the day-old brioche or challah into 1–1½-inch-thick slices. Arrange in a single layer in a shallow baking dish that comfortably fits the slices (or use two smaller dishes).

In a mixing bowl, whisk together whole milk, heavy cream, eggs, granulated sugar, vanilla extract, ground cardamom and salt until combined and slightly frothy. Taste and adjust cardamom—it should be present but not overpowering.

Pour the custard evenly over the bread slices, pressing down gently so the bread soaks up the liquid. Let sit for 15–30 minutes at room temperature (or cover and refrigerate for up to 2 hours for deeper soaking). If refrigerating, bring to room temperature for 20 minutes before cooking.

Prepare bananas

While the bread soaks, peel the bananas and slice them on the bias into 1/2-inch thick pieces.

In a large nonstick skillet over medium heat, add 3 tablespoons unsalted butter. Once melted and foaming, add the dark brown sugar and lemon juice. Stir until the sugar dissolves and the mixture begins to bubble gently, about 1–2 minutes.

Arrange the banana slices in a single layer in the skillet. Cook undisturbed for 1–2 minutes to develop a golden caramel, then gently flip and cook another 1 minute. Work in batches if necessary to avoid crowding.

If you prefer a slightly thicker glaze, stir the cornstarch into 1 tablespoon water to make a slurry and drizzle into the skillet, stirring for 30 seconds until the sauce thickens and coats the bananas. Remove from heat and keep warm.

Stir the maple syrup (or honey) into the warm banana glaze and sprinkle with flaky sea salt; set aside.

Warm the crème fraîche slightly (room temperature or 10–15 seconds in microwave) and fold gently to loosen. If you want it slightly sweetened, stir 1 teaspoon maple syrup into the crème fraîche; otherwise leave plain to cut the caramel's sweetness.

Pan-fry the soaked bread (French toast style)

Heat a large skillet or griddle over medium heat. Add 1 tablespoon unsalted butter and let it foam. Lift each custard-soaked slice, letting excess drip back into the dish, and place on the griddle. Cook 2–3 minutes per side until deeply golden and crisp at the edges. Work in batches and add more butter as needed.

Transfer cooked slices to a warm baking sheet in a low oven (about 200°F / 95°C) to keep warm while finishing the rest.

Assemble

Stack or arrange 2 slices per serving on plates. Spoon a generous portion of the warm caramelized bananas and their glaze over the top.

Dollop about 2 tablespoons crème fraîche per serving alongside or on top of the bananas. Sprinkle with toasted chopped pistachios or walnuts if using, and dust lightly with powdered sugar if desired.

Finish with an extra drizzle of maple syrup if you like, and a small pinch of flaky sea salt to lift the flavors. Serve immediately.