Food & Drink


Bread pudding, referred to by the name of French Toast Casserole, is the perfect weekend breakfast fantasy. It’s bread soaked in a rich and sweet custard and then baked to the ideal level. The bread’s edges are crispy, and the inside remains soft and custard-like. It’s a lot easier than making small slices of French toast in a pan and a fantastic option to use leftover bread from day-old or stale bakeries. Win-win! Let me show you how.


There are numerous variations of the bread pudding; some are simply delicious. It’s even on the dessert menus in many eateries throughout the South (usually coated in a delightful bourbon sauce). This version is the one I used to eat for breakfast. It’s got milk instead of heavy cream, fewer eggs, and less sugar. Applesauce added to the custard keeps it light and more at the breakfast portion of the spectrum. But I would still see it as an indulgence, a sweet breakfast.


Choosing the most hearty bread to make bread pudding is essential, not uncooked, thin white bread. The soft bread will break into the custard and not provide the lovely crispy edges you can see on the top. Bread pudding is an excellent recipe for the leftovers from loaves of Italian bread, baguettes, or any other hearty loaf of artisanal bread. If you do not have enough bread left from one loaf, cut it into small pieces, place it in an airtight container, and store it for later when you have bread left!


This recipe’s apple cinnamon taste makes an excellent foundation to add flavor. Adding walnuts, pe, cans, or even dried cranberries is possible. If you’re looking for more texture to your dessert, consider chopping up a fresh apple and mixing it into the mixture. If you’re looking to go further towards dessert, you can garnish your bread pudding with cream cheese frosting and a caramel drizzle!


6 cups bread pieces ($1.98)

2 cups of milk ($0.80)

Four large eggs ($0.84)

1.5 cups of applesauce divided ($0.89)

1 tsp vanilla extract ($0.28)

1/3 cup sugar ($0.11)

1 tsp cinnamon ($0.10)

2. Tbsp of butter ($0.18)

1/3 cup raisins (optional) ($0.36)


Preheat the oven to 325oF. If your bread isn’t already cut into pieces, cut or tear the bread into pieces of one inch.

Lay the bread slices on a baking sheet, and bake in the oven for approximately 10 minutes until slightly dry and bubble the bread. After baking, allow the bread to cool for a few minutes, allowing the remaining heat to disperse.

While the bread is baking inside the oven, make an apple custard. Mix eggs, milk, 1 cup of applesauce, vanilla extract, sugar, and cinnamon in a medium-sized bowl.

Transfer the bread baked in parboil into a large bowl, add the raisins, and then add the custard made of apple and cinnamon on the top. Mix well and let the bread soak for at least 15 minutes to soak up all the custard.

In the meantime, rub one teaspoon of butter on the outside of a 2-quart casserole dish. Transfer the bread pudding to the plate on which it was poured and distribute it evenly. Cut the butter into chunks and sprinkle it on the bread pudding.

Cook the pudding in bread for approximately 45 minutes up to the point that it is 160oF.

After baking the bread pudding, pour the remaining 1/2 cup of applesauce into a dollop on top of the bread pudding. Serve warm.