Save This cinnamon sugar French toast bread pudding is the ultimate way to start a cozy, lazy weekend morning or satisfy a late-night sweet tooth. Imagine cubes of soft brioche soaking up a rich custard, baking to golden perfection, and then getting showered in warm cinnamon sugar and a simple vanilla glaze. It is easy enough for beginners and always feels like an extra-special treat.
I made this the first time on a snowy December morning—my whole family ended up circling the kitchen just for the smell. Now whenever there’s a bread loaf going stale, everyone asks if I am making bread pudding.
Ingredients
- Brioche or challah bread: Use day-old for best absorption and rich flavor Select sturdy bread that is slightly dry
- Large eggs: The backbone of your custard Look for fresh eggs with firm whites and yolks
- Whole milk and heavy cream: Adds richness and a silky custard feel Use the best quality you can find for full flavor
- Granulated sugar: Sweetens both custard and topping Superfine sugar makes for a smoother custard but any white sugar works
- Pure maple syrup: Boosts custard depth and subtle caramel notes Use real syrup not flavored pancake syrup
- Vanilla extract: Brings that bakery-shop aroma Pure vanilla shines in desserts
- Ground cinnamon and nutmeg: Warm spice duo Lends that classic French toast profile Always check spices for freshness
- Salt: Just a pinch This balances and sharpens flavors Do not skip this step
- Unsalted butter: Melted for the cinnamon sugar topping Choose sweet creamy butter for best results
- Powdered sugar: Quick-dissolving sugar for the glaze Sift to prevent lumps
- Required fresh berries whipped cream or vanilla ice cream for serving: Fresh toppings create a finishing touch
Instructions
- Prepare the Baking Dish:
- Butter your 9 by 13 inch pan generously so the pudding will not stick and you get those lovely crisp edges
- Cube and Arrange Bread:
- Cut the brioche or challah into one inch cubes Gently mound them in the greased pan making sure they are spread out for even soaking
- Make the Custard:
- Crack the eggs into a large bowl and whisk until fully blended Add milk cream sugar maple syrup vanilla cinnamon nutmeg and salt Whisk vigorously until totally smooth and spices are well dispersed
- Soak the Bread:
- Slowly pour the custard over the bread cubes taking your time so every bit is moistened Press the bread gently with clean hands or a spatula to help absorb the mixture Let it sit at room temperature for at least thirty minutes pressing down again from time to time
- Mix and Apply Cinnamon Sugar Topping:
- Combine sugar and cinnamon in a small bowl Stir until completely blended Drizzle melted butter evenly over the soaked bread Sprinkle the cinnamon sugar mixture over the entire top for a crunchy bake
- Bake to Perfection:
- Cover the pan with foil and bake for thirty minutes Remove foil and bake another fifteen to twenty minutes until the top is golden and the center just set Insert a knife and it should come out almost clean with slight moisture
- Prepare Vanilla Glaze:
- In a small bowl whisk powdered sugar milk vanilla and a pinch of salt until the glaze is completely smooth Adjust thickness with a splash of milk if needed
- Finish and Serve:
- Drizzle the vanilla glaze over the warm bread pudding right before serving Let everyone grab a big warm scoop and enjoy immediately
Save I always look forward to the vanilla glaze because it sets this bread pudding apart and adds a creamy finish. The scent of toasted brioche and cinnamon filling the kitchen brings back memories of chilly mornings with coffee in hand and happy chatter at the table.
Storage Tips
Store leftovers covered in the fridge and gently reheat in the oven or microwave for best texture. The pudding keeps well for up to three days and sometimes tastes even better on day two. Avoid freezing once glazed or the texture will turn soggy.
Ingredient Substitutions
Swap challah for brioche if that is easier to find. For a lightened version use half and half instead of heavy cream. You can change up the spices adding cardamom or a dash of orange zest and use brown sugar for a more caramel flavor.
Serving Suggestions
Serve with fresh berries for a bright tart contrast or a scoop of vanilla ice cream for an extra indulgent dessert. Whipped cream is a classic pairing that never fails. I like to dust extra cinnamon over each serving for a finishing touch.
Cultural and Historical Context
Bread puddings have roots in medieval Europe as resourceful ways to use stale bread. Over time they have become beloved comfort desserts across many cultures. The French toast version blends that feeling of classic weekend breakfast with a soothing custardy dessert.
Save This French toast bread pudding truly brings bakery magic to your table. Enjoy every bite and make it your own with favorite toppings or mix-ins.
Recipe FAQ
- → What type of bread works best?
Day-old brioche or challah absorbs the custard well and creates a tender, flavorful texture.
- → Can I assemble this ahead of time?
Yes, you can soak the bread in custard overnight in the fridge, then add cinnamon sugar topping and bake the next day.
- → How do I serve this dessert?
Drizzle with vanilla glaze and enjoy warm, optionally with berries, whipped cream, or ice cream.
- → Can I use other types of milk or bread?
You can substitute with whole wheat bread or alternative milk, but texture and taste may vary.
- → How do I know when it’s done baking?
The top should be golden and crisp, and a knife inserted in the center should come out mostly clean.