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Breakfast in Bed Threads: The Ultimate Maple French Toast Pudding Recipe

Every Sunday this winter, we'll be sharing a delectable breakfast recipe that will give you (yet another) reason to stay indoors this season. Add these dishes to your repertoire and enjoy as they make their way from occasional treats to regulars on your high rotation. First up? An update on an old classic: French Toast, but not as you know it.

Watch as your housemates (parter, children or friends) form a not-so orderly queue when this is served. This sumptuous pudding is a new take on French Toast; baked in a traditional egg batter, finished with powdered sugar and — as its name suggests — maple syrup, nodding to a time pre-green juices and pressed kale. Generous in portion and flavour, this recipe is best enjoyed in bed, and we suggest — encourage! — seconds. (Maybe thirds, too.)

Prep time: 15 minutes

Serves: 8


  • 1 loaf brioche bread
  • 8 eggs
  • 2 cups milk
  • 1/2 cup heavy cream
  • 1/4 cup sugar
  • 1/2 cup brown sugar
  • 1 tablespoon vanilla extract
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter cold and cut into small squares
  • 2 tablespoons powdered sugar
  • 1⁄4-1/2 cup of maple syrup for pouring


  1. Spray a 9x13 pan with cooking spray while preheating your oven to 180 degrees.
  2. Mix the eggs, milk, heavy cream, sugar, 1/2 cup brown sugar, vanilla, cinnamon and nutmeg together. This can be done in either a mixing bowl, or a blender, depending on which you prefer.
  1. Chop the bread into square cubes (about 3cm each, but they don't have to be even!) and put them into the bowl with the mixture. Toss together until all the liquid is absorbed into the brioche.
  1. In a small bowl or a food processor add the flour, remaining brown sugar, cinnamon and salt.
  1. Add the butter into the mix until the butter and brown sugar mixture crumbles.
  1. Pour everything in the large bowl into the pan and cover evenly with the brown sugar-butter. Bake for 45-50 minutes, or until the top is crispy, and the centre is no longer moist.
  1. Once finished, pour about a quarter of your maple syrup over the pudding, while it's still hot. (Is your mouth watering yet?!)
  2. Last and final step: when serving the pudding warm, pour the remaining quarter of maple syrup onto your serving of pudding.
  1. Dust generously with powdered sugar... and enjoy!

Want more recipes? Try these blueberry lemon pancakes.

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