Breakfast/ Sweets

French Toast Bread Pudding

I had a dozen people over this weekend for a 4th of July BBQ. I definitely prepared enough food for at least two dozen people. My first phone call in the morning was someone asking what else they could bring when they come. My reply “A few neighbors maybe to help us eat?” 😉 The upside was that everyone went home with leftovers. But why don’t people take all the buns for their burgers and hot dogs too?

So this is technically a “Leftover Hamburger and Hotdog Bun” Bread Pudding. You can use any white bread, brioche or potato roll bread. For this recipe I mixed 3 small brioche hamburger buns and 2 potato roll hot dog buns, since that’s what I had leftover.

This bread pudding is delicious on its own or topped with berries or sliced banana. Any fruit you would add to your pancakes or french toast works well and adding ice cream for an à la mode dish would be perfection.

French Toast Bread Pudding

Print Recipe
Serves: 9 Cooking Time: 1 hour


  • 8 x 8 Baking Dish, Greased
  • 4 (rounded) cups of Bread (hand torn into 1" pieces, uneven is fine)
  • 3 tbsp Unsalted Butter
  • 1/2 cup Sugar
  • 1/4 cup Maple Syrup (real 100% Maple Syrup, not maple flavored syrup)
  • 1 tsp Vanilla Extract
  • 1/4 tsp Salt
  • 1 1/2 cups Milk (you can use skim, but the higher the fat content the creamier the custard will be)
  • 4 eggs, slightly beaten
  • 2 tsp Turbinado/Raw Sugar (for topping, can sub brown sugar, regular sugar or a cinnamon sugar mix if you like cinnamon)



Preheat Oven to 350°


Melt 2 tbsp Unsalted Butter in a frying pan on med/low heat. Add bread and sauté for 3-4 min to toast. Add remaining 1 tbsp butter, toss and sauté to toast more for another 2-3 min. Some sides should be browned. Add toasted bread to the baking dish.


In a medium bowl, combine Sugar, Salt, Maple Syrup and Vanilla Extract. Add Eggs and Milk, beat until fully combined.


Pour wet mixture over bread pieces in the baking dish. Let sit at room temperature for 15 minutes so the bread soaks up the custard mixture.


After 15 minutes, lightly sprinkle top with Turbinado/Raw Sugar. Bake at 350° for 40-45 minutes, until the top is browned and the sides are set. The center will puff up and not seem set, it might be jiggly don't worry- it will set as it cools.


Let cool 30-45 min. Slide a butter knife around the edge to loosen the sides. Cut into 9 squares. Enjoy!


I recommend using good quality vanilla extract. For all of my baking I use Nielson-Massey Madagascar Bourbon Pure Vanilla Extract

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  • Reply
    July 19, 2016 at 3:22 am

    This looks so yummy! I have a ton of leftover bread and will be trying this recipe soon!

    • Reply
      July 19, 2016 at 3:14 pm

      Let me know how it turns out!

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