Second Slice Delight

Baked French Toast Casserole with Leftover Cinnamon Bread Pudding

40 minutes
Serves 4
BreakfastAmerican
Herb's take

Ever wondered what would happen if your favorite French toast and yesterday’s cinnamon bread pudding had a brunch baby? This American comfort dish transforms leftovers into a custardy, crisp-on-top, pillowy-in-the-middle breakfast casserole. (Yes, you get to eat bread pudding for breakfast and call it classy.)

Ingredients

Yield
4

Instructions

  1. 01
    Preheat your oven to 350°F. Grease an 8x8-inch baking dish with 1 tablespoon of the melted butter.
  2. 02
    Arrange the cubed cinnamon bread pudding evenly in the prepared dish.
  3. 03
    In a large bowl, whisk together eggs, milk, heavy cream, vanilla extract, ground cinnamon, and granulated sugar until well combined.
  4. 04
    Pour the custard mixture evenly over the bread cubes, pressing gently to help the bread absorb the liquid.
  5. 05
    Let the casserole rest at room temperature for 10 minutes to allow maximum soakage.
  6. 06
    Drizzle the remaining 2 tablespoons of melted butter over the top.
  7. 07
    Bake uncovered for 25-30 minutes, until the custard is set and the top is golden brown.
  8. 08
    Cool for 5 minutes before dusting with powdered sugar and slicing to serve.
  9. 09
    Serve warm, preferably with strong coffee and an alibi for why there’s no bread pudding left.

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