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 9x13-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.