Ina Garten French Toast Bread Pudding Recipe
Inspired by the comforting style of Ina Garten, this recipe focuses on quality ingredients and simple techniques. Bread pudding, originally a practical way to use stale bread, becomes elegant when enriched with custard and baked slowly.
This version uses brioche or challah bread for richness, an egg-based custard for creaminess, vanilla and cinnamon for warmth, and oven baking for even cooking.
The texture contrast is what makes it special. The top turns slightly crisp and golden, while the inside stays soft and silky. Each spoonful melts gently in your mouth.
- Prep Time: 20
- Cook Time: 45
- Total Time: 1 hour 5 minutes
- Yield: 8 1x
- Category: Breakfast
- Method: BakingBaking
- Cuisine: American
Ingredients
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1 loaf brioche or challah bread (cut into cubes)
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5 large eggs
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2 cups whole milk
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1 cup heavy cream
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¾ cup granulated sugar
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2 teaspoons pure vanilla extract
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1 teaspoon ground cinnamon
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¼ teaspoon salt
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2 tablespoons melted butter
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Maple syrup for serving
Instructions
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Preheat the oven to 350°F (175°C) and lightly grease your baking dish.
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Spread the bread cubes evenly in the dish.
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Whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and salt until smooth.
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Pour the custard evenly over the bread.
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Allow it to soak for 15–20 minutes so the bread absorbs the mixture fully.
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Drizzle melted butter over the top.
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Bake for 45–50 minutes until golden brown and set in the center.
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Let it cool slightly before serving with maple syrup or powdered sugar.