Cinnamon Sugar French Toast Bread (Print View)

Golden brioche cubes in custard, topped with cinnamon sugar and vanilla glaze for a sweet decadent comfort.

# Components:

→ Bread Pudding Base

01 - 8 cups day-old brioche or challah bread, cut into 1-inch cubes (about 1 pound)
02 - 4 large eggs
03 - 1 1/2 cups whole milk
04 - 1/2 cup heavy cream
05 - 1/3 cup granulated sugar
06 - 2 tablespoons pure maple syrup
07 - 2 teaspoons vanilla extract
08 - 1 teaspoon ground cinnamon
09 - 1/4 teaspoon ground nutmeg
10 - Pinch of salt

→ Cinnamon Sugar Topping

11 - 1/4 cup granulated sugar
12 - 2 teaspoons ground cinnamon
13 - 3 tablespoons unsalted butter, melted

→ Vanilla Glaze

14 - 1 cup powdered sugar
15 - 3 to 4 tablespoons whole milk
16 - 1 teaspoon vanilla extract
17 - Pinch of salt

# Directions:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter. Evenly arrange the bread cubes in the prepared dish.
02 - In a large mixing bowl, whisk eggs until smooth. Add whole milk, heavy cream, granulated sugar, maple syrup, vanilla extract, ground cinnamon, ground nutmeg, and a pinch of salt. Whisk thoroughly until well incorporated.
03 - Pour the custard evenly over the bread cubes. Gently press the bread into the custard to ensure all pieces are soaked. Allow to stand for 30 minutes, pressing occasionally to help absorption.
04 - In a small bowl, combine granulated sugar and ground cinnamon. Drizzle the melted butter over the soaked bread. Sprinkle the cinnamon sugar mixture evenly over the surface.
05 - Cover the dish with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 15 to 20 minutes, until the top is golden brown and the center is set; a knife inserted near the center should come out mostly clean.
06 - While the bread pudding cools slightly, whisk together powdered sugar, whole milk, vanilla extract, and a pinch of salt in a small bowl until smooth.
07 - Drizzle the warm bread pudding with vanilla glaze and serve immediately for best texture.

# Expert Advice:

01 -
  • Perfect for using up leftover bread
  • Warm and comforting for chilly mornings
  • Make ahead and bake fresh for brunch
  • Crowd-pleaser for all ages
02 -
  • High in comforting flavor with bakery-fresh aroma
  • Perfect use for day old bread no food waste
  • Vegetarian-friendly for a broad range of diets
03 -
  • For easy cleanup line your baking dish with parchment paper
  • Cut extra large cubes for maximum custardy middle texture
  • Never skip letting the bread soak fully or the pudding will not be creamy throughout
  • Use a mix of milk and cream for the best richness and always taste your glaze before drizzling

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