Breakfast French Toast Bread Pudding – a delicious recipe with bread, cream cheese, eggs, maple syrup, butter, Apple butter. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Put cream cheese in the freezer.
2
Cube bread (you can remove crusts, or not, as you choose). Spray a 9 x 13 baking pan with non-stick spray, and scatter half the bread cubes in the bottom.
3
Remove cream cheese from freezer and dice into 1/2 inch cubes. It really works better if the cheese is very, very cold, or partially frozen; just don't let it get frozen hard. Scatter the cubes over the bread, and top with remaining bread cubes.
4
Whisk together half-and-half, eggs, and maple syrup. Pour over bread, pressing bread cubes down so all are submerged. Drizzle with melted butter. At this point, pudding may be refrigerated overnight, and then returned to room temperature before baking.
5
Bake at 350 until puffed and golden brown. Pudding will deflate after removal from oven and cooling slightly. Serve warm with apple butter or fruit preserves.
781
kcal
Calories
68
g
Fat
21
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 1-pound loaf any light, fluffy bread, 1 1/2 cups half and half, 8 ounces cream cheese, 6 eggs, and more.
Yes, Breakfast French Toast Bread Pudding falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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