Brioche French Toast Pudding
Prep time
Cook time
Total time
Where does the line between Breakfast and Dessert lie? Bill Cosby once said it was Chocolate Cake. With this recipe we may have a contender.
Recipe type: Breakfast / Dessert
Serves: 8
  • ¾ loaf of Brioche from your local bakery- fresh or stale is fine.
  • 3-1/2 to 4 cups of milk (2% or greater, your choice)
  • 4 eggs
  • 1 cup of natural sugar
  • ¼ freshly grated nutmeg
  • ¼ tsp Indonesian Cinnamon
  • 1 tsp Vanilla (I like the Penzeys double strength)
  • 2-3 tbsp of Salted butter
  • ⅛ cup of natural sugar
  1. Preheat the oven to 375º
  2. Combine the Milk, Eggs, Sugar, Nutmeg, Cinnamon and Vanilla and whisk to dissolve sugar and incorporate the eggs. Tear up the Brioche and add it to the liquid mixture. Your finished produce should be quite wet still, with the Brioche filling your bowl and liquid still quite visible.
  3. Coat the inside of a loaf pan with the butter as best you can and cut the remaining bits up and leave them in the pan, tossing them in the ⅛ cup of sugar and coating the bottom and sides of the pan with the sugar.
  4. Fill the pan with the mixture until you are 1 inch form the lip of the pan (you can fill it to ¼ inch but it will overflow when it starts to bake)
  5. Bake for approximately 1 hour in the loaf pan placed on a jelly roll or baking sheet with an edge to catch any overflow.
  6. The bread pudding is cooked when the internal temp reaches 160º
Recipe by Cook and Craft at