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Gallery French Toast Bread Pudding Recipe Summary Servings: 6

Ingredients Ingredient Checklist 2 tablespoons unsalted butter, melted, plus more, softened, for baking dish 8 slices white bread 1 1/2 cups grated sharp cheddar cheese 1 1/2 cups grated Swiss cheese 2 tablespoons chopped fresh chives 4 large eggs 2 cups milk 1/8 teaspoon cayenne pepper 1 teaspoon coarse salt 1/4 teaspoon freshly ground pepper

Gallery French Toast Bread Pudding

Recipe Summary Servings: 6

French Toast Bread Pudding

French Toast Bread Pudding

French Toast Bread Pudding

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 2 tablespoons unsalted butter, melted, plus more, softened, for baking dish 8 slices white bread 1 1/2 cups grated sharp cheddar cheese 1 1/2 cups grated Swiss cheese 2 tablespoons chopped fresh chives 4 large eggs 2 cups milk 1/8 teaspoon cayenne pepper 1 teaspoon coarse salt 1/4 teaspoon freshly ground pepper

Directions

Butter an 8-inch square baking dish; line bottom with 4 slices bread. Sprinkle with half of each cheese. Top with chives. Layer with remaining bread and cheese.

Whisk together eggs, milk, melted butter, cayenne, salt, and pepper. Pour mixture into baking dish. Cover; refrigerate at least 6 hours (or overnight).

Preheat oven to 325 degrees. Bake bread pudding until puffed and golden, about 40 minutes. Let stand 10 minutes before serving.

Reviews (8)

 Add Rating & Review     210 Ratings   5 star values:        39    4 star values:        31    3 star values:        76    2 star values:        49    1 star values:        15

Reviews (8)

Add Rating & Review     210 Ratings   5 star values:        39    4 star values:        31    3 star values:        76    2 star values:        49    1 star values:        15

Add Rating & Review

210 Ratings 5 star values: 39 4 star values: 31 3 star values: 76 2 star values: 49 1 star values: 15

210 Ratings 5 star values: 39 4 star values: 31 3 star values: 76 2 star values: 49 1 star values: 15

210 Ratings 5 star values: 39 4 star values: 31 3 star values: 76 2 star values: 49 1 star values: 15

  • 5 star values: 39 4 star values: 31 3 star values: 76 2 star values: 49 1 star values: 15

    Martha Stewart Member     Rating: 5 stars       07/17/2019   Love it as is or I add whatever sounds good. I use our leftover blueberry waffles often.  

Martha Stewart Member     Rating: 4 stars       03/20/2014   I've been making this strata for years. I prefer bread cubes over the slices. Looks "prettier" and gets a nice crunch on the top. I cut semi-stale white bread (usually a ciabatta loaf that's been left out to dry for the day) into 1-inch chunks and make the two layers with that. If you're using a glass dish, be sure to start it in a COLD oven. Regardless, I never pre-heat...I simply stick the glass or metal pan right into the cold oven, turn it on, set the timer, and go back to bed for an hour.  

Martha Stewart Member     Rating: 4 stars       02/01/2013   A very good recipe. I used leftover wheat bread, and threw in some sauteed mushrooms. I only had 1 1/2 hour to chill in the fridge, so I took it out a few times and basted the egg/milk mixture back over the bread to make sure it was well soaked and wasn't just sitting at the bottom of the pan. It came out great. I turned on the convection for the last 10 minutes, and believe that this helped to puff it up. It reheats well in the toaster oven.  

Martha Stewart Member     Rating: Unrated       01/01/2013   Delicious but regarding clarity's comment, I also had to cook the strata for almost 1.5 hours to get it cooked through and puffed. May be shorter cooking time if you use half cream and milk or upped the eggs to increase the protein content.  

Martha Stewart Member     Rating: 2 stars       08/09/2011   The flavor of the strata was good but the texture was not. The middle of the strata was like mush, despite baking it for longer than specified. It firmed up a bit for leftovers the following morning, but not enough. We ended up eating just the edges and discarding the soupy middle. What a waste.  

Martha Stewart Member     Rating: Unrated       05/17/2010   Made this for Mothers' Day brunch. I was surprised by how yummy it was with such simple ingredients. Kids and adults both loved it. The recipe feeds more than six if you are having a large menu. It's a keeper.  

Martha Stewart Member     Rating: Unrated       02/04/2009   The strata was salty because of the amount of cheese.  

Martha Stewart Member     Rating: Unrated       02/03/2009   I don't know what I did wrong, but it was way too salty. Used 1 tsp of kosher salt, so be careful.

    Martha Stewart Member

    Rating: 5 stars 07/17/2019

Love it as is or I add whatever sounds good. I use our leftover blueberry waffles often.

Rating: 5 stars

Rating: 4 stars 03/20/2014

I’ve been making this strata for years. I prefer bread cubes over the slices. Looks “prettier” and gets a nice crunch on the top. I cut semi-stale white bread (usually a ciabatta loaf that’s been left out to dry for the day) into 1-inch chunks and make the two layers with that. If you’re using a glass dish, be sure to start it in a COLD oven. Regardless, I never pre-heat…I simply stick the glass or metal pan right into the cold oven, turn it on, set the timer, and go back to bed for an hour.

Rating: 4 stars

Rating: 4 stars 02/01/2013

A very good recipe. I used leftover wheat bread, and threw in some sauteed mushrooms. I only had 1 1/2 hour to chill in the fridge, so I took it out a few times and basted the egg/milk mixture back over the bread to make sure it was well soaked and wasn’t just sitting at the bottom of the pan. It came out great. I turned on the convection for the last 10 minutes, and believe that this helped to puff it up. It reheats well in the toaster oven.

Rating: Unrated 01/01/2013

Delicious but regarding clarity’s comment, I also had to cook the strata for almost 1.5 hours to get it cooked through and puffed. May be shorter cooking time if you use half cream and milk or upped the eggs to increase the protein content.

Rating: Unrated

Rating: 2 stars 08/09/2011

The flavor of the strata was good but the texture was not. The middle of the strata was like mush, despite baking it for longer than specified. It firmed up a bit for leftovers the following morning, but not enough. We ended up eating just the edges and discarding the soupy middle. What a waste.

Rating: 2 stars

Rating: Unrated 05/17/2010

Made this for Mothers’ Day brunch. I was surprised by how yummy it was with such simple ingredients. Kids and adults both loved it. The recipe feeds more than six if you are having a large menu. It’s a keeper.

Rating: Unrated 02/04/2009

The strata was salty because of the amount of cheese.

Rating: Unrated 02/03/2009

I don’t know what I did wrong, but it was way too salty. Used 1 tsp of kosher salt, so be careful.

All Reviews for French Toast Bread Pudding

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for French Toast Bread Pudding

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest