Overnight French Toast Bread Pudding

French toast meets bread pudding in this overnight baked breakfast that practically makes itself. Cube some bread, whisk together a cinnamon-maple custard, and let the fridge do the work while you sleep.

In the morning, you pull out a golden, custardy dish with crisp edges and a tender middle. It’s the kind of no-fuss brunch that looks like you spent hours, but you barely lifted a spoon.

What Makes This Bread Pudding a Keeper

The top bakes up crackly and sugar-crusted, while the inside stays soft and almost silky from the long soak. Every bite tastes like the best part of French toast, the custard-soaked center.

That long rest in the fridge is the real secret. It turns a simple pan of bread and eggs into a dish that feels special, without you doing anything extra. And because it uses a whole loaf, it feeds a crowd with zero last-minute stress.

Ingredients

• 1 loaf day-old challah or brioche bread (about 10 cups cubed): stale bread absorbs the custard without turning mushy. If yours is fresh, see Step 1.
• 6 large eggs: they set the pudding and give it structure.
• 2 cups whole milk: the base of the custard; whole milk keeps it rich.
• 1 cup heavy cream: adds the silky texture you want in a bread pudding.
• 1/2 cup maple syrup: sweetens the custard with a warm, caramel-like flavor.
• 2 tsp vanilla extract: rounds out the sweetness.
• 1 tsp ground cinnamon: the essential French toast spice.
• 1/4 tsp ground nutmeg: a little background warmth, not overpowering.
• 1/4 tsp salt: balances all the sweetness.
• 2 tbsp granulated sugar: + 1/2 tsp ground cinnamon: mixed together and sprinkled on top before baking for a crackly crust.
• 2 tbsp unsalted butter, cut into small cubes: dotted over the top for a golden finish.

Variations / Substitutions

• Swap the bread: sourdough, French bread, or even cinnamon raisin bread all work. Sourdough gives a tangier result, while raisin bread adds extra sweetness.
• Go dairy-free: use full-fat oat milk and canned coconut cream in place of the milk and cream. The texture will be slightly less rich but still good.
• Add mix-ins: fold in 1/2 cup chocolate chips, fresh blueberries, or toasted pecans after pouring the custard.

For a classic dessert version, try my Bourbon Bread Pudding.

How to Make Overnight French Toast Bread Pudding

Step 1: Cube and Dry the Bread

If your bread is already stale, skip straight to Step 2. Otherwise, preheat your oven to 300°F. Cut the bread into 1-inch cubes, spread them on a baking sheet, and toast for about 10 minutes, just until dry but not browned.

You want the cubes to feel like day-old bread, dry on the outside but still tender inside. This keeps the pudding from turning into a gummy mess, so don’t rush this part.

Step 2: Whisk the Custard

In a large bowl, whisk together the 6 eggs, 2 cups milk, 1 cup heavy cream, 1/2 cup maple syrup, 2 teaspoons vanilla, 1 teaspoon cinnamon, the 1/4 teaspoon nutmeg, and 1/4 teaspoon salt. Whisk until the eggs are fully blended and the spices are evenly dispersed.

The mixture will be pale tan and smell exactly like French toast batter. Give it a quick taste and add an extra tablespoon of maple syrup if you like things a little sweeter.

Step 3: Soak the Bread

Butter a 9×13-inch baking dish. Scatter the toasted bread cubes evenly in the dish, then slowly pour the custard over them. Use a spatula or your hands to gently press the bread down so every cube starts soaking.

Cover the dish with plastic wrap and refrigerate for at least 8 hours, or overnight. The long soak gives you that soft, custardy interior with pockets of just-holding-together bread for the right texture.

Step 4: Top with Cinnamon Sugar

When you’re ready to bake, preheat the oven to 350°F. Stir together the 2 tablespoons of sugar and 1/2 teaspoon of cinnamon, then sprinkle the mixture evenly over the top of the pudding. Dot the surface with the 2 tablespoons of cubed butter.

This step creates a crackly, golden crust that tastes like the top of a cinnamon roll. If you skip it, the pudding is still delicious but you will miss that sugary crunch.

Step 5: Bake and Serve the Bread Pudding

Bake for 45 to 55 minutes, until the edges are puffed and the center is just set. It should jiggle only a little when you shake the dish. Let it rest for 10 minutes before scooping.

Cut into generous squares and plate them warm. A dusting of powdered sugar and a pour of extra maple syrup make it feel like a special morning. The top will be crisp and the inside silky and fragrant.

A Few Tips for the Fluffiest Bread Pudding

• Go heavy on the custard. The bread-to-liquid ratio here is designed so you get distinct tender layers, not a puddle at the bottom.
• If you’re short on time, you can soak the bread at room temperature for 30 minutes instead of overnight, but the texture will be a little less custardy throughout.
• Cover the dish loosely with foil for the last 10 minutes if the top browns too quickly.
• Leftover bread pudding makes a great snack cold from the fridge, but warming it in a 350°F oven for 10 minutes revives the crispy edges.

Bake times by pan size:

Keeping Leftovers Fresh

• Refrigerate: cover tightly and store for up to 4 days.
• Reheating: warm slices in a 350°F oven for about 10 minutes, or microwave individual portions for 30 seconds.

What to Serve with French Toast Bread Pudding

A pile of fresh berries or a quick berry compote cuts through the richness with a little tartness. For a salty balance, crisp bacon or breakfast sausage is a solid match. If you’re going all in on brunch, a scoop of vanilla yogurt on top adds cool creaminess.

Frequently Asked Questions

Why did my bread pudding turn out dry?

Usually it is because the bread was not stale enough and did not absorb enough custard, or it was overbaked. Use truly dry bread and pull the dish from the oven as soon as the center is just set.

Can I use a different sweetener instead of maple syrup?

Yes, substitute the maple syrup with an equal amount of honey or packed brown sugar. The flavor shifts, brown sugar gives a deeper molasses note, while honey adds floral sweetness.

Can I freeze the baked bread pudding?

Absolutely. Cool it completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven until warmed through.

Can I make this gluten-free?

Use a sturdy gluten-free bread that holds its shape. I have had good results with GF challah. The custard ratio stays exactly the same.

French Toast Bread Pudding Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 servings

Calories: 380

Ingredients Method Notes

Ingredients

  

• 1 loaf day-old challah or brioche bread (about 10 cups cubed)
• 6 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup maple syrup
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 2 tbsp granulated sugar + 1/2 tsp ground cinnamon, mixed
• 2 tbsp unsalted butter, cubed

Method

 

1. If bread is fresh, preheat oven to 300°F, cube bread, toast on a baking sheet for 10 minutes until dry.
2. In a large bowl, whisk eggs, milk, cream, maple syrup, vanilla, cinnamon, nutmeg, and salt until combined.
3. Butter a 9×13-inch dish, add bread, pour custard over, press down, cover, and refrigerate at least 8 hours.
4. Preheat oven to 350°F. Sprinkle cinnamon sugar mixture on top and dot with butter cubes.
5. Bake 45-55 minutes until puffed and center is just set. Rest 10 minutes, then serve warm with maple syrup and powdered sugar.

Notes

This dish is ideal for a stress-free brunch. Prep it the night before, then simply bake in the morning. Letting the pudding rest after baking is essential for clean slices.