French Toast Bread Pudding Recipe

Prepare bread

Preheat oven to 350°F (175°C). Spread the bread cubes on a baking sheet and toast in the oven 6–8 minutes until slightly dry but not browned. Remove and cool. Toasting helps the cubes hold liquid without becoming mushy.

Make custard base

In a large bowl, whisk together whole milk, heavy cream, eggs, 1 tablespoon granulated sugar, vanilla, cinnamon, and salt until smooth and homogeneous.

Soak bread

Place toasted bread cubes in a large mixing bowl. Pour the custard base over the bread, pressing gently with a spatula so all pieces absorb liquid. Let sit 10 minutes, stirring once halfway to ensure even absorption. The mixture should be moist but not soupy.

Fold in the raisins and toasted chopped pecans gently into the soaked bread so they are evenly distributed. Reserve about 2 tablespoons of pecans for sprinkling on top before baking if desired.

Make Swiss-style meringue (for folding)

Set a heatproof mixing bowl over a pan of gently simmering water (double boiler), combine 3 egg whites and 1 1/2 tablespoons granulated sugar, whisking constantly until sugar dissolves and the mixture is warm to the touch (about 140°F/60°C) and no graininess remains. Remove from heat and whip with a mixer on medium-high until glossy, stiff peaks form and the mixture cools (about 4–6 minutes).

Fold meringue into custard

Reserve about 1/3 of the meringue for the final topping. Gently fold the remaining meringue into the soaked bread mixture in two additions using a rubber spatula, folding just until incorporated. This lightens the pudding and gives a mousse-like texture in the interior.

Make topping meringue

In the clean heatproof bowl over simmering water, repeat process with the remaining 3 egg whites, 1 1/2 tablespoons granulated sugar, and 1 teaspoon cream of tartar: heat until warm and sugar dissolves, then whip until glossy stiff peaks form. Transfer to a piping bag or use a spoon for crowning the pudding before baking.

Assemble

Butter a 9x9-inch or similar baking dish thoroughly. Spoon the meringue-folded bread pudding mixture into the prepared dish, pressing to level. Sprinkle the reserved pecans evenly over the top.

Top with meringue

Pipe or dollop the reserved stiff meringue over the surface in peaks or an even layer, leaving small gaps so interior steam can escape. The meringue will brown attractively in the oven.

Bake

Bake at 350°F (175°C) for 25–30 minutes, until the custard is set around the edges and a toothpick inserted into the center comes out moist but not wet. The meringue should be lightly golden. If using a broiler, watch closely and broil 45–60 seconds to brown peaks at the end if needed.

Rest & serve

Remove from oven and let rest 8–10 minutes to finish setting. Dust lightly with powdered sugar if desired. Cut into portions and serve warm with warm maple syrup on the side for pouring.