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French Breakfast Puddings

in quick and easy whole grain dairy free gluten free overnight guaranteed classic


This combination of French toast and bread pudding is baked in individual portions, making breakfast or brunch a more sociable proposition: you won't have to stand at the stove turning French toast on the griddle while everyone else eats! Top the puddings with bacon or berries (or sometimes both), though ham or sausage, or slices of banana or cinnamon-dusted apple would also be yummy.

At a glance

6 servings


Choose your measure:


  • 4 large eggs or 1 cup egg substitute
  • 1 1/2 cups milk, half & half, or light cream, or a 12-ounce can evaporated milk
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • big pinch of nutmeg
  • a generous 5 cups cubed fresh bread (See "tips", below.)


  • about 3/4 cup raspberries or other berries (frozen are fine); or sliced bananas or apples; or uncooked breakfast sausage, thin-sliced ham, or strip bacon (cut the ham in 2 1/2" squares, the bacon in 2 1/2" pieces)
  • 2 to 3 tablespoons brown sugar


  1. Mix the eggs, milk, sugar, salt, vanilla, and nutmeg in a large bowl. Stir in the bread cubes and let the mixture soak at room temperature for 15 minutes, stirring occasionally.
  2. While the bread is soaking, preheat the oven to 350°F, and grease 12 silicone muffin cups, or line a muffin tin with papers, and grease the papers.
  3. Spoon the soaked bread and any remaining liquid into the prepared muffin cups, distributing it evenly.
  4. Place berries, sliced fruit, or uncooked meat on top, then cover each pudding with a shower of brown sugar; 1 to 2 teaspoons, to taste, should be about right. No need to cook the meat first; it'll bake along with the puddings.
  5. Bake the puddings for 30 minutes, until the tops are brown and they're bubbling gently. Remove them from the oven, wait about 5 minutes, and turn them out of the muffin cups onto a plate. Serve with syrup or raspberry sauce.