Bread Pudding Déjà Brunch
Caramelized Cinnamon Bread Pudding French Toast Casserole with a Crackly Sugar Crust
45 minutes
Serves 4
DinnerAmericanVegetarian
Herb's take
This Southern-inspired dinner casserole transforms leftover cinnamon bread pudding into a family-style French toast bake, crowned with a brûléed sugar topping for that dinner-deserving wow factor. You’ll learn how to coax custardy richness from leftovers and wield your broiler for maximum caramelization.
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 350°F. Grease an 8x8-inch baking dish with a bit of butter or nonstick spray.
- 02Arrange the cubed cinnamon bread pudding evenly in the dish, gently pressing to form a mostly even layer.
- 03In a large bowl, whisk together eggs, whole milk, heavy cream, 1/2 cup sugar, ground cinnamon, vanilla extract, melted butter, and kosher salt until smooth.
- 04Pour the custard slowly over the bread pudding cubes, pressing down lightly so everything gets a good soak. Let it stand for 10 minutes so the bread absorbs the liquid.
- 05Cover with foil and bake for 25 minutes, until the custard is just set at the edges.
- 06Remove the foil and bake for another 10 minutes, until the top is golden and slightly puffed.
- 07Remove the casserole from the oven and let it rest for 5 minutes.
- 08Evenly sprinkle the remaining 2 tablespoons sugar over the surface. Broil 2-4 inches from the heat source for 2-3 minutes, watching closely, until the sugar melts and forms a crackly golden crust.
- 09Cool for 5 minutes, then slice and serve warm, optionally with a dollop of whipped cream or a pour of maple syrup if you’re feeling extra.
- 10Store leftovers (if any survive) covered in the fridge and reheat gently in the oven to restore the crisp topping.
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