Walnut French Toast Bread Pudding Casserole

Prep: 10 minutes

Cook: 50 minutes

Serves: 4


6 slices sandwich bread, cut in 2" pieces (or the equivalent in whatever kind of bread you have around)

3 eggs

1-1/2 cups whole milk

1/2 cup maple syrup

1 teaspoon pure vanilla extract

2 teaspoons ground cinnamon, plus 1 tablespoon

1/8 teaspoon sea salt

zest of one lemon

1 cup walnuts or sliced almonds*

2 tablespoons granulated sugar

butter for greasing


Preheat the oven to 350 degrees. Butter a 1-1/2 quart baking dish; set aside.

In a large bowl, whisk together the eggs, milk, maple syrup, vanilla, 2 teaspoons cinnamon, salt and lemon zest. Add the bread, taking care that all the cubes have been coated. Pour the mixture into the buttered baking dish, and press down gently on the bread.

In a small bowl, combine 1 tablespoon cinnamon with 2 tablespoons sugar and then sprinkle it evenly over top of the bread. Bake for 50 minutes, or until the edges are bubbly and the middle springs backs when you push on it with your finger. Remove from the oven and let sit for 10 minutes before plating.

Serve warm with fresh whipped cream or butter and maple syrup.

*I originally used walnuts in my recipe, but I found their flavor to be a bit overwhelming. And, while it was good, I would prefer the milder taste of sliced and toasted almonds - the nutty crunch would go really well with the cinnamon and sugar.


(a)Musing Foodie