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The wonderful folk singer Christine Lavin wrote a song called “French Toast Bread Pudding,” in which she describes how to make this easy and delicious brunch or dessert dish.

French Toast Bread Pudding (Christine Lavin)

from One Meat Ball

Who doesn’t like bread pudding?
Who doesn’t like French toast?
If you know me at all you know
I’m not one to boastBut I am going to give you the recipe
For the best thing I can bake
And the good news is 15 minutes
Is all the prep time it will takeI’m talking French toast bread pudding
French toast bread pudding
French toast bread pudding

Crack 7 eggs into a big bowl
Whisk ’em all around
Add 2-1/2 cups 2% milk
Some cinnamon freshly ground
Stir in 1/2 cup sugar
2 teaspoons vanilla you’re halfway there
that took less time than Donald Trump takes
to arrange his strange hair

Rip up half a loaf of bread:
Challah, brioche, or  Pepperidge Farm
Any white bread, stale is fine
You just can’t do this recipe harm

Put the torn up bread
in two well-buttered aluminum loaf pans
Pour on the egg & milk mixture
Divide as evenly as you can

Use a spatula to smush the bread down
Get it good and soaking wet
Sprinkle with freshly grated nutmeg
You’re almost done but not quite yet

Wrap each pan in aluminum foil
Put ’em in the fridge and go to bed
When you wake up put ’em in a cold oven
Yes, a cold oven is what she said

Set the oven at 350 degrees Farenheit
Bake for 30 minutes wrapped
But it shouldn’t be wrapped too tight
Because after 30 minutes you unwrap
Then bake for 35 minutes more
By now half the neighborhood
Will be knocking at your door screaming:

I want French toast bread pudding
Gimme French toast bread pudding
I’d kill for French toast bread pudding

When it’s done it’s all puffed up
Like a pretentious Parisian soufflé
When it’s not jiggly but firm to the touch
Take it out of the oven right away

Serve it with maple syrup
Serve it with bacon on the side
Serve it with a smile
Take your tastebuds for a ride

A ride called French toast bread pudding
French toast bread pudding
French toast bread pudding

I copied the recipe from the song and have made it numerous times, and  it’s always a winner.


  • 7 eggs
  • 2 1/2 cups milk
  • 1/2 cup sugar
  • 2 teaspoons vanilla
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg

Whisk until sugar is dissolved and the eggs are incorporated into the mixture.

Tear up 1/2 loaf of bread and push it down into the milk-egg mixture. Here I used cinnamon-raisin bread, but just about any kind of yeast bread (sourdough, challah, white, brioche) would work.  Pour into a baking dish or two aluminum loaf pans, well buttered. (I mixed this in a souffle dish which I then  baked it in.) Cover pans with foil, put in the refrigerator, and go to bed.

In the morning, put the pan(s) in a COLD oven and turn the oven to 350. After 30 minutes, remove the foil and bake another 30 minutes.

Ta-dah! French toast bread pudding.

Serve with maple syrup and sausages/bacon/ham.

This would also make a fabulous dessert with lemon or whiskey sauce in place of maple syrup.

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