Indulgent? Absolutely. Worth every calorie? You bet. This Bourbon Bread Pudding French Toast isn’t just breakfast—it’s a Mardi Gras miracle on a plate.
Ingredients
For the French Toast Bread Pudding
- 1 loaf brioche or challah, cut into thick slices or cubes
- 6 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- ½ cup light brown sugar
- ¼ cup bourbon (or sub with vanilla extract if needed)
- 2 tsp vanilla extract
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- 2 tbsp unsalted butter, melted (for greasing the dish)
- ¾ cup semi-sweet or dark chocolate chips (divided: ½ cup for layering, ¼ cup for topping in the last 10 minutes of baking)
For the Crunchy Topping (Highly Recommended!)
- ½ cup chopped pecans or walnuts
- ¼ cup brown sugar
- 1 tsp cinnamon
- 2 tbsp butter, cut into small cubes
For Serving
- Powdered sugar
- Warm bourbon caramel sauce (recipe below!)
- Fresh berries
Instructions
Prepare the Baking Dish
- Butter a 9×13-inch baking dish.
Layer the Bread & Chocolate Chips
- Cut brioche into cubes or thick slices and layer half in the baking dish.
- Sprinkle ½ cup chocolate chips evenly over the bread.
- Add the remaining bread cubes on top.
Make the Bourbon Custard
- In a large bowl, whisk together:
- Eggs
- Milk & heavy cream
- Brown sugar
- Bourbon
- Vanilla extract
- Cinnamon & nutmeg
- Salt
Soak the Bread
- Pour the bourbon custard evenly over the layered bread and chocolate chips.
- Gently press the bread down to help it absorb the liquid.
- Cover and refrigerate overnight (or at least 4 hours).
Add the Crunchy Topping
- Mix brown sugar, cinnamon, and chopped pecans.
- Sprinkle over the soaked bread, then dot with butter cubes.
Bake
- Preheat oven to 350°F.
- Bake for 35-40 minutes, until golden and slightly puffed.
- In the last 10 minutes, sprinkle the remaining ¼ cup chocolate chips on top so they stay gooey and visible.
Rest & Serve
- Let the casserole rest for 15 minutes before slicing.
- Dust with powdered sugar and drizzle with bourbon caramel sauce (recipe below!).
- Serve with fresh berries for contrast.
Bourbon Caramel Sauce (for Drizzling!)
This sauce makes the dish, giving it that signature bread pudding decadence.
Ingredients
- ½ cup butter (1 stick)
- 1 cup brown sugar
- ½ cup heavy cream
- ¼ cup bourbon
- 1 tsp vanilla extract
- Pinch of salt
Instructions
1. Melt butter in a saucepan over medium heat.
2. Whisk in brown sugar and cook until bubbling.
3. Slowly add heavy cream, bourbon, vanilla, and salt.
4. Simmer 2-3 minutes until thick and smooth.
5. Drizzle generously over the warm casserole.
Final Customization Options
Want a little espresso depth?
Stir 1 tbsp espresso powder into the custard.
Want it extra gooey?
Use mini chocolate chips instead of regular for better meltability.
Want more crunch?
Use candied pecans instead of plain.
Ingredients
For the French Toast Pudding
- 1 loaf brioche or challah cut into thick slices or cubes
- 6 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- ½ cup light brown sugar
- ¼ cup bourbon or sub with vanilla extract if needed
- 2 tsp vanilla extract
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- 2 Tbsp. unsalted butter melted (for greasing the dish)
- ¾ cup semi-sweet or dark chocolate chips divided: ½ cup for layering, ¼ cup for topping in the last 10 minutes of baking
For the Crunchy Topping (Highly Recommended)
- ½ cup chopped pecans or walnuts
- ¼ cup brown sugar
- 1 tsp cinnamon
- 2 Tbsp. butter cut into small cubes
For Serving
- Powdered sugar
- Warm bourbon caramel sauce recipe below!
- Fresh berries
Instructions
Prepare the Baking Dish
- Butter a 9×13-inch baking dish.
Layer the Bread & Chocolate Chips
- Cut brioche into cubes or thick slices and layer half in the baking dish.
- Sprinkle ½ cup chocolate chips evenly over the bread.
- Add the remaining bread cubes on top.
Make the Bourbon Custard
- In a large bowl, whisk together:
- Eggs
- Milk & heavy cream
- Brown sugar
- Bourbon
- Vanilla extract
- Cinnamon & nutmeg
- Salt
Soak the Bread
- Pour the bourbon custard evenly over the layered bread and chocolate chips.
- Gently press the bread down to help it absorb the liquid.
- Cover and refrigerate overnight (or at least 4 hours).
Add the Crunchy Topping
- Mix brown sugar, cinnamon, and chopped pecans.
- Sprinkle over the soaked bread, then dot with butter cubes.
Bake
- Preheat oven to 350°F.
- Bake for 35-40 minutes, until golden and slightly puffed.
- In the last 10 minutes, sprinkle the remaining ¼ cup chocolate chips on top so they stay gooey and visible.
Rest & Serve
- Let the casserole rest for 15 minutes before slicing.
- Dust with powdered sugar and drizzle with bourbon caramel sauce (recipe below!).
- Serve with fresh berries for contrast.
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