French Toast Breakfast Puddings

All the flavours of French toast, but made without the fuss. Simply spread, chop, soak and bake
By Elle Vernon
Photography Andre Martin • Styling Elle Vernon
French Toast Breakfast Puddings

French Toast Breakfast Puddings

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  • Melted butter, for greasing, plus extra 20g butter, softened

  • ¼ cup ¼ raspberry jam

  • 6 slices 6 café-style raisin toast bread

  • 3 3 free-range eggs

  • 2 Tbsp 2 caster sugar

  • 2 cups 2 milk

  • 1 tsp 1 ground cinnamon

  • Icing sugar mixture, to dust

  • Berries, yoghurt and maple syrup, to serve


  • Preheat oven to 180°C fan-forced. Lightly grease four shallow 2-cup-capacity ovenproof dishes.
  • Spread 3 slices of bread with extra butter, then spread with jam. Sandwich together with remaining bread. Cut each sandwich into 9 squares and arrange in the dishes.
  • Put eggs, sugar, milk and cinnamon in a jug, then whisk until combined. Pour over bread, then set aside for 15 minutes to allow bread to soak up egg mixture.
  • Bake for 35 minutes or until egg custard has set with a slight wobble and bread is golden brown and crunchy.
  • Dust with a little icing sugar, then serve with berries, yoghurt and syrup.

Did you make this recipe?

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Market swap...

Swap out raisin toast and use up those buns! Hot cross buns, whether fresh or a few days old, will work wonders in this recipe. Instead of 6 slices of bread, opt for 4 to 5 hot cross buns and cut into 6, rather than 9, pieces.

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