You might call this baked French toast, or you might call it breakfast bread pudding, but everyone will agree it is simple, sweet, and delicious. I have found kids and adults enjoy it and it is wonderful for brunch and/or a potluck.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat the eggs in a mixing bowl. Whisk in the milk, cream, vanilla extract, and nutmeg until evenly blended. Fold in the bread cubes and set aside until the bread soaks up the egg mixture, about 5 minutes. Place the sliced apples into a mixing bowl and sprinkle with brown sugar, cinnamon, and melted butter; toss to evenly coat. Grease a 9x13-inch baking dish and arrange the apple slices evenly into the bottom of the prepared baking dish; spoon the bread mixture over top. Cover the dish with aluminum foil and refrigerate overnight.

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  • Preheat an oven to 375 degrees F (190 degrees C).

  • Sprinkle the diced apple over the bread pudding and cover again with the aluminum foil. Bake in the preheated oven until the bread is no longer soggy, about 40 minutes. Remove the foil and set the oven to Broil; broil until golden brown on top, about 5 minutes. Remove and let stand 5 to 10 minutes before serving.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

311.8 calories; 8.3 g protein; 43 g carbohydrates; 118.4 mg cholesterol; 221.7 mg sodium. Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/22/2010
Very good but I made a few changes. I used 3 eggs instead of 6 added more cinncamon and pecan pieces. Turned out wonderfully. Read More
(24)

Most helpful critical review

Rating: 2 stars
11/22/2010
I felt it needed more flavor. My apples were still crispy after an additional 35 minutes of cooking time and was still vey moist. I will try it again adding a brown sugar crumble on top andpossably some caramel sauce. Read More
(6)
28 Ratings
  • 5 star values: 16
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
01/22/2010
Very good but I made a few changes. I used 3 eggs instead of 6 added more cinncamon and pecan pieces. Turned out wonderfully. Read More
(24)
Rating: 4 stars
01/22/2010
Very good but I made a few changes. I used 3 eggs instead of 6 added more cinncamon and pecan pieces. Turned out wonderfully. Read More
(24)
Rating: 5 stars
01/19/2010
I perfure Johnothan apples. Other than that tis is a good wake me up breakfast. Read More
(22)
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Rating: 5 stars
02/11/2011
Easy to make; delicious to eat! My family loved it. I didn't change a thing and will definitely make it many more times. Read More
(21)
Rating: 5 stars
09/13/2011
This is my first bread pudding and it came out amazing! I didn't re-fridge the bread pudding over night but I did soak the bread for 10 mins and made sure the bread was fully soaked. I made half the recipe used all milk instead of adding heavy cream and also instead of having plane chopped apple for the top I added 1 tablespoon of butter (melted) 1 tbsp brown sugar 1/2 tsp of cinnamon. Mixed it all together and spread it over the bread pudding. It came out tasty moist and perfectly sweetened. And instead of using nutmeg I used a all spice blend to give it more of a stronger spice taste. My husband ate half of it and he's not a fan of bread pudding. I will be making this again for sure. Read More
(14)
Rating: 5 stars
07/06/2010
Absolutely delicious and a total success! My vegetarian friends devoured it! Read More
(11)
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Rating: 2 stars
11/22/2010
I felt it needed more flavor. My apples were still crispy after an additional 35 minutes of cooking time and was still vey moist. I will try it again adding a brown sugar crumble on top andpossably some caramel sauce. Read More
(6)
Rating: 5 stars
12/21/2011
Made with 4 eggs and no raisens. It was awesome!! Read More
(5)
Rating: 5 stars
12/09/2012
Almost becomes a soufflé in the oven! Very good as a dessert as well as a breakfast casserole. I didn't have heavy cream so I used half and half and all seemed well. Nice way to use a lot of eggs and leftover fall apples. Perhaps a little cinnamon heavy but still a great dish overall! I made a rum sauce and my family loved it as a dessert for several days! Very nice! Read More
(4)
Rating: 5 stars
09/05/2014
Made this for my work....everyone loved it. I would make again. Read More
(4)