French Toast Bread Pudding Recipe

Prepare the bread

Preheat oven to 350°F (175°C). Generously butter a 9x13-inch (or similar) baking dish. Toss the 1-inch bread cubes with the 2 tbs melted butter in a large bowl to coat; this helps create crisp edges and richer flavor.

Spread the buttered bread evenly in the prepared baking dish. If using raisins or dried cranberries, sprinkle them and the orange zest evenly over the bread cubes so they are distributed through the pudding.

Make the custard

In a large mixing bowl or a large liquid measuring cup, whisk together 2 cups whole milk, 1 cup heavy cream, and 5 large eggs until smooth. Add 1 cup granulated sugar, 2 tsp vanilla extract, 1 tsp ground cinnamon, 1 tsp ground nutmeg, and 1 tsp salt. Whisk until sugar is mostly dissolved and the mixture is homogeneous.

Pour the custard evenly over the bread cubes in the baking dish. Press the bread gently with the back of a spoon or your hands so the cubes absorb the custard; allow to sit for 15 minutes so the liquid soaks in. For a more set pudding, cover and refrigerate for 1–2 hours or overnight (increase estimated time if you chill).

Bake the pudding

When ready to bake, sprinkle 2 tbs brown sugar evenly over the top of the pudding. Place the baking dish on a middle rack and bake at 350°F (175°C) for 40–50 minutes, or until the top is golden brown and a knife inserted into the center comes out mostly clean with a few moist crumbs. If the top browns too quickly, tent loosely with foil during the last 10–15 minutes.

Remove from oven and let cool for 10–15 minutes to set. Dust with 1 tbs powdered sugar if desired and serve warm with maple syrup passed alongside. Leftovers keep covered in the refrigerator for up to 3 days; reheat in a 350°F oven until warm.