Bread Pudding French Toast with Mixed Berry Compote. Make the bread pudding the day before, slice and fry in butter the next day, then top it with a delicious mixed berry compote.
We are huge fans of bread pudding at our house and you will find several bread pudding variations here on Rock Recipes. Spouse in particular is very, very fond of bread pudding; it and Sticky Toffee Pudding are her ultimate favorite desserts.
We had a bumble-berry bread pudding at brunch last weekend. Because of limited oven space at the time, I baked it in small loaf pans which could fit in the oven along with our roasted potatoes.
When leftover bread pudding presented itself in the fridge the next morning I couldn’t resist tempting Spouse with another taste of her favourite. I took slices of the bread pudding and lightly fried in them in butter to get a nice golden colour.
I then topped them with with some powdered sugar and some of the leftover bumbleberry compote that I warmed and served over it. The result was amazingly good.
The bread pudding crisped up nicely when fried in the butter but the slices were thick enough that the creamy texture of the bread pudding was retained in the middle.
I think this is an ideal idea if you are having guests for brunch because all of the prep for this dish is done in advance and all you would have to do is take a few minutes to fry the pieces on a griddle when your guests arrive. I also see this as a special occasion breakfast or brunch, perfect for Easter, Mothers Day or even Christmas morning.
This idea is a real keeper and I know we will be making it many more times with many different topping variations. I think I’ll try caramel apple next time!
Originally published Jan 17 2013. Republished Nov of 2017 to update recipe and make it print friendly.
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- 8-10 cups bread cubes Dense crusty bread works best for this recipe.
- ½ tsp freshly grated nutmeg
- 1 tsp cinnamon
- 2 cups whipping cream
- 2 cup milk
- 4 eggs
- 4 egg yolks
- 2/3 cup sugar
- 2 tbsp vanilla extract
- Pinch salt
- 4 cups fresh or frozen mixed berries ( I used blueberries, raspberries, strawberries and cherries)
- 3/4 cup sugar
- 1/3 cup water
- 1 1/2 tbsp corn starch plus 1/4 cup water
Grease two loaf pans well. Toss the bread cubes with the nutmeg and cinnamon.
Place the spiced bread cubes into the greased pans
Whisk together the whipping cream, milk, eggs, egg yolks,sugar, vanilla extract and salt.
Pour the mixture evenly over the bread cubes, pressing down slightly to make sure all the cubes are soaked.
Bake in a 350 degree oven for about 45-50 minutes until the custard is set and no longer liquid in the centre.
Cool completely before removing it from the pans and chilling completely in the fridge for several hours or overnight.
When serving, lice the cold bread pudding in about 1 inch thick slices.
Butter both sides of the slices and lightly fry to a golden brown on both sides before serving with powdered sugar and your favorite topping.
It is delicious with maple syrup, honey or your favorite fruit compote, like the bumbleberry compote pictured.
Bring the berries, sugar and 1/3 cup water to a gentle boil for 10 minutes.
Thicken the compote with a slurry made my mixing together the corn starch and 1/4 cup water.
Add the slurry, stirring constantly and cook for only an additional minute before removing from the heat and allowing to cool completely.
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