French Toast Bread Pudding

4.0/5 rating (2 votes)
  • Ready in: Prepare for 30 minutes, Refrigerate for 3 hours
  • Serves: 6
  • Complexity: very easy
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French Toast Bread Pudding

This recipe is for 4 Le Creuset Mini-Cocottes of French Toast Bread Pudding! You can adjust for a baking dish - Just slice the bread about 3/4 inch thick and use an entire loaf of bread.



  • 1/2 italian loaf, cubed 1/2 inch thick
  • 6 large eggs
  • 1 1/2 milk or half and half
  • 1/4 cup honey
  • 1 1/2 teaspoons pure vanilla extract
  • 3/4 teaspoon freshly grated whole nutmeg or ground nutmeg
  • 1 teaspoon cinnamon
  • Maple syrup and pecans for garnish


  1. Butter 4 individual ramekins and place on a baking sheet.

  2. Divide bread in Le Creuset Mini-Cocottes about 3/4 full.

  3. In a large mixing bowl whisk eggs then continue whisking and add in milk/half and half, honey, vanilla and nutmeg. Then pour over bread in each ramekin. Using a rubber spatula, lightly press down on bread to moisten completely. Cover and chill overnight or at least 3 hours.

  4. Place covered (or use foil) on a large baking sheet and place in the cold oven. Set oven at 350°F and bake 20 minutes.

  5. Remove cover/foil and continue to bake until pudding is puffed and golden brown, about 20 minutes longer.

    Serve with maple syrup and pecans. Enjoy!

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