French Toast Bread Pudding

46 Ratings
Recipe courtesy ofIna Garten

Total: 1 hr 55 min Prep: 15 min Cook: 1 hr 30 min

Yield: 8 servings

Level: Easy



  • 1 challah loaf, sliced 3/4-inch thick
  • 8 extra-large eggs
  • 5 cups half-and-half or milk
  • 3 tablespoons honey
  • 1 tablespoon grated orange zest
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt
  • Confectioners' sugar and pure maple syrup, for serving


  • Preheat the oven to 350 degrees. 

  • Arrange the bread in two layers in a 9 by 13 by 2-inch baking dish, cutting the bread to fit the dish. Set aside. 

  • In a large bowl, whisk together the eggs, half-and-half, honey, orange zest, vanilla, and salt. Pour the mixture over the bread and press the bread down. Allow to soak for 10 minutes. 

  • Place the baking dish in a larger roasting pan and add enough very hot tap water to the roasting pan to come an inch up the side of the baking dish. Cover the roasting pan tightly with aluminum foil, tenting it so the foil doesn't touch the pudding. Make two slashes in the foil to allow steam to escape. Bake for 45 minutes, remove the aluminum foil, and bake for another 40 to 45 minutes, until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. 

  • With a small sieve, dust lightly with confectioners' sugar and serve hot in squares with maple syrup on the side.

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46 Ratings

Laura Hall-Schordje
The most amazing French toast casserole I have ever had. I only use large eggs and they worked very well in place of the extra large. I also use skim milk and it turns out nicely, if not as rich. Do use a good honey--I use cranberry honey from a local provider--because it adds a surprising amount of flavor. I usually make this for a bread pudding dessert, so I will often add 1 extra T of honey and sprinkle dried cranberries among the bread. When I am out of fresh oranges, orange extract works as well. A little honey and butter on each slice and you have a healthier than average dessert. I would not recommend letting this sit overnight before baking because the egg mixture settles to the bottom. You can prepare the bread in the pan and the egg mixture in a bowl the night before (keep in the fridge), but save the pouring over for the morning. Fantastic recipe. See All Reviews Post Review

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